Mango Corn Salsa

There are some dishes that always seem to be a crowd-pleaser don't you think? Salsa is always one of them at family BBQs, with picnic food or as a quick appetizer. Paired with pita chips, tortilla chips or bell pepper scoops as a veggie alternative, both kids and adults alike will love this summer salsa!

Much like my sweet bell pepper salsa, this corn and mango salsa recipe combines freshly diced vegetables, cilantro and a touch of vinegar (or lime juice if that works for you). It's both fun and fruity, and takes minutes to come together.

Have a peek at my cucumber mango mint salad for another refreshing option!

🌽 Ingredients

All the ingredients and their quantities are set out in the recipe card below.

Some notes on a few of them:

• Mango - make sure to pick a ripe mango so that is has that delightful sweetness. Give it a little squeeze to check it's ready! For tips on dicing the fruit, have a look at this tutorial on preparing a mango by Delia Smith. If using frozen mango, allow to thaw then dice into small pieces of similar size to the corn and red bell pepper.
• Corn - you can use either fresh sweet corn, washed and shucked, or from a can. If using from a can, I suggest draining it of excess liquid before use.
• Cilantro - this gives a lot of flavor, so choose fresh leaves and dice finely.

📖 Swaps and variations

Grill the corn. If you wish, you can use grilled corn on the cob for that delicious char. Then slice the kernels off the cob and add to this salsa!

Swap apple cider vinegar for lime juice. If citrus works for you, then add a good squeeze of lime juice for a zesty flavor (likely not suitable for my low histamine readers).

Swap green onion for another onion. You can also use red onion or white onion as an alternative for the salsa.

🔪 Step by step instructions

Making this corn mango salsa recipe is very easy, with just a few steps:

Step 1: Prepare the mango

Slice down the sides of the stone, then make cuts through the mango, almost to the skin. Open it up so you have a 'hedgehog' and slice off the mango cubes (image 1).

Step 2: Dice the vegetables

Use a sharp knife to dice the red bell pepper, green onion and cilantro into roughly similar size pieces to the corn. Mince or finely dice the garlic (image 2).

Step 3: Heat the corn (optional)

Add the corn to a skillet, without oil, and heat for 4-5 minutes (image 3). Use a wooden spoon to move it around to prevent any sticking.

Step 4: Combine the mango and corn salad ingredients

Add all the ingredients to a bowl and stir well so the herbs and garlic are mixed through the fruit and vegetables (image 4).

📋 Frequently asked questions

🍽 How to serve mango corn salsa

Fresh homemade salsa is such a versatile dish, with many ways to serve:

• Pair with chips or crackers to scoop it up!
• Serve as a mango corn side salad with BBQ food such as my grilled coconut chicken skewers, grilled honey chicken or my baked nectarine chicken.
• Make this mango corn salsa for fish dishes! Spoon over plain fish, such as my air fryer cod or baked cod. And it's perfect for fish tacos or sweet potato nachos!

🥣 More fun appetizers

Find more fun appetizers for summer or holiday gatherings, including my air fryer mini sweet peppers and my beet hummus without chickpeas. Some recent recipes to enjoy:

I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!