Mango Corn Salsa is loaded with fresh juicy mango, wholesome vegetables and jalapeño pepper, then tossed with tangy fresh lime juice. It's a quick and easy recipe to make and naturally whole food plant based (WFPB), vegan and gluten-free. If you're looking for sweet mango salsa made with fresh ingredients, this salsa recipe has it all.
Tortilla chips beware! You've never seen anything like this fresh mango corn salsa. Quick and easy, this healthy recipe pairs well with so many recipes, including my Air Fryer Sweet Potato Fries, Vegan Tinga Tacos, Vegan Enchilada Casserole, grilled Portobello Mushroom Burger and my Grilled Carrot Dogs. It's also great on vegan fish tacos. And just in case you need something to wash it down with, try my sugar-free Watermelon Agua Fresca, one of the most popular recipes on the blog.
TIP: if you love salsa, try one of these 30 Homemade Salsa Recipes.
Jump to:
🥘 Ingredients For Mango Sweet Corn Salsa (With Substitutions)
- Mango - choose the ripest mango in the store. It should be red to yellow with minimal amount of green. It should also be firm, but have some give to it, like an avocado. Last but not least, a ripe mango will have a nice mango scent to it when you sniff it (yes, you must sniff it in the grocery store! )
- Red onion - red onion creates such a nice color contrast to the appearance of the salsa recipe, but it's ok to substitute with white onion or yellow onion or any onion you have on hand.
- Corn - fresh corn off the cob is the healthier option, however, it's ok to substitute for 1 cup of frozen or even canned corn. It's best to remove frozen corn and place it in a bowl or cup and allow it to sit out while you're preparing the rest of the ingredients. If using fresh corn, be sure to pull the husks of the ears of corn before purchasing to check out the corn kernels on the top part of the corn. They should be healthy looking and mildew-free.
- Lime - fresh is best, but ok to use bottled lime juice or substitute with fresh lemon.
- Fresh Cilantro - choose fresh and green with no brown spots. If cilantro is unavailable, you may substitute with parsley or another fresh herb.
- Bell pepper - any color bell pepper works with this recipe. I like orange or red bell pepper because of the color contrast but green bell pepper will also work.
- Jalapeño - remove some of the seeds, all the seeds, or leave the seeds in, depending upon your heat tolerance. You can substitute with Anaheim pepper.
For exact ingredient measurements, see the recipe card below!
🔪 How To Make Mango Corn Salsa
1. Dice mango by making horizontal and then vertical slices while in the skin. Scoop out flesh with a spoon. See below and/or follow this link to learn how to cut a mango. Remove corn from cob with a knife. Dice the onion, bell pepper, and jalapeño. Coarsely chop cilantro. Mince garlic. Toss all ingredients into a large bowl.
2. Stir until ingredients are well-incorporated.
3. Add lime juice to salsa mixture. Sprinkle with a pinch of sea salt and black pepper. For a bit of heat, add some chili powder.
4. Stir thoroughly. For best results, chill in the refrigerator for 30 minutes to an hour before serving. That's it! Easy peasy!
🥭 How to Cut a Mango
- First slice each side just past the thick seed in the middle (about ¼ inch).
- Next, take a sharp knife and slice into the skin of the mango being careful not to break through it. Slice horizontally, and then vertically until you have a bunch of little squares.
- Now, with a large spoon, scoop out the flesh over a bowl and whalla! You just learned how to cut a mango. Now you can add it to this recipe for corn salsa! Yay!!
👩🏻🍳 Expert Tips
- For a real treat, grill the corn on the barbecue before adding it to this recipe for corn salsa with mango. This will result in beautiful grill marks that will look amazing in it's presentation.
- This mango salsa recipe makes for a great side dish for game day or outdoor parties and barbecues. It's vibrant colors stand out on any table.
💭 FAQs
You can use parsley or any fresh herb of your choosing. You can also use dried herbs, like thyme or dill, if fresh are unavailable.
When I buy a mango, I want to make something with it immediately, so it's frustrating when stores don't have ripe ones. If you bring home a green one, ripen it faster by placing it in a brown paper bag in a warm spot in your kitchen for 1-2 days and it should be ready by then.
For best results, salsa should be served immediately after preparation. However, you can store it up to 2 days in your refrigerator without losing flavor. Be sure to give it a good stir once it's removed from the fridge.
Yes. For best results, let it completely thaw first at room temperature or overnight in the refrigerator.
Yes. This recipe is 100% healthy as it's naturally WFPB, vegan and gluten-free. It's also oil-free and grain-free with no added salt or sugar.
🌡️ Storage
It's best to serve this salsa immediately after preparation. If you have left-overs, they will store well in an airtight container in your fridge for about 2 days, tops.
Freezing is NOT RECOMMENDED!
🌽 Recipes You Can Add Salsa To
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
📖 Recipe
Mango Corn Salsa Recipe
Equipment
- spoon
- knife
Ingredients
- 1 cup mango diced
- 1 cup corn fresh or frozen
- 2 tablespoon lime juice
- 1 medium jalapeno seeded; finely diced
- ½ cup red onion finely diced
- ½ cup orange bell pepper finely diced
- ½ cup cilantro coarsely chopped
- 1 tablespoon garlic minced
Instructions
- Dice mango by making horizontal and then vertical slices while in the skin. Scoop out flesh with a spoon. See section above on how to slice a mango. Remove corn from cob with a knife. Dice the onion, bell pepper, and jalapeño. Coarsely chop cilantro. Mince garlic. Toss all ingredients into a bowl.
- Stir until ingredients are well-incorporated.
- Add lime juice to salsa.
- Stir until all ingredients are thoroughly mixed. Garnish with more cilantro and lime slices. For best results, chill for 30 minutes to an hour prior to serving, or serve immediately
Video
Notes
- For a real treat, grill the corn on the barbecue before adding it to your salsa. This will result in beautiful grill marks that will look amazing in it's presentation.
- It's best to serve this mango corn salsa immediately after preparation. If you have left-overs, they will store well in an airtight container in your fridge for about 2 days, tops.
Nora says
Such a delicious salsa recipe! Friends and family loved it!
Deborah says
Glad you enjoyed it. Thank you Nora.
Claudia Cristina Ciorteanu says
Your quick and easy mango corn salsa recipe sounds perfect for summer gatherings! Can't wait to whip up a batch for my next BBQ. Thanks for sharing!
Deborah says
You're welcome. Thanks much Claudia.
Nicole says
Great summer salsa. Perfect for fish dishes.
Deborah says
Thanks, Nicole.
Jacqui says
Such a great recipe! Easy to follow and delicious!
Deborah says
Happy you enjoyed it. Thank you Jacqui.
Stephanie says
This mango corn salsa is quite refreshing, unique and delicious. An ideal recipe to serve with chips or use as a topping on various dishes. Thanks for the tip to grill the corn - really makes it special.
Deborah says
Glad you loved the grilling of the corn. Thanks, Stephanie.
DK says
Simply delicious! The sweetness of the mango and the tartness of the lime juice make an incredible combination! I finished off a whole bowl of this with chips tonight!
Deborah says
I know what you mean about the whole bowl of chips with this salsa in one settings. Thanks for your comment, DK.
sanjay bhatia says
Lovely recipe. Simple loved by all
Deborah says
Thank you so much, Sanjay. I love that you loved it.
Mike says
Great recipe, the flavors meld perfectly.
Vegan Vigilante says
Thanks Mike. Glad you enjoyed it.
Jill says
I made this today for a family barbecue and it was a hit. Just the right amount of sweet from the mango and sweet corn and heat from the jalepeno. I will definetely be making it again.
Vegan Vigilante says
Thank you Jill, I'm so glad you liked it.