This mango corn salsa is deliciously fresh and light, and has the best sweetness from the juicy ripe mangoes. Serve as a healthy dip with tortilla chips for a summer appetizer or as a topping for tacos, meat or fish dishes. It's quick and easy to make, and ready in just 15 minutes!
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 and healthy appetizer. Paired with pita chips, tortilla chips or bell pepper scoops as a healthy 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 healthy and takes minutes to come together.
Have a peek at my cucumber mango mint salad for another refreshing option!
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⭐ Why this recipe is so good
Light and fresh. We use flavorful summer produce, with both sweet fruit and vegetables to make this mango corn salsa. So healthy!
Fun appetizer or side. Salsa is so versatile and can be served with tortilla chips or crackers, or as a side with Mexican dishes, meat or fish recipes.
Quick and easy. All that's needed is a bit of dicing of fresh produce and then combining your ingredients.
🌽 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).
💭 Recipe tips and notes
- Heating the corn is optional, but does bring its flavor out. For a faster salsa, simply combine the fresh corn with the other ingredients.
- Dice the fruit and vegetables into roughly similar sizes.
- Adjust the amount of cilantro and garlic to taste preference.
- If citrus works for you (likely not my low histamine readers), then you can swap the apple cider vinegar for lime juice.
📋 Frequently asked questions
You can use fresh corn, roasted corn, grilled corn or corn from a can for this recipe.
No, this is an optional step. You can simply use fresh corn if you prefer.
You can easily thaw frozen corn to make salsa, or roast or boil it before use.
To use frozen mango for salsa, leave to thaw and then use a sharp knife to dice it into smaller pieces of a similar size to the other fruits and vegetables.
🍽 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!
📖 Recipe
Mango Corn Salsa
Ingredients
- 1 mango peeled, diced
- 1 cup corn fresh or tinned
- ½ large red bell pepper diced
- ¼ cup cilantro diced
- 1 green onion diced, or white onion
- 2 teaspoon apple cider vinegar
- 1 garlic clove minced or finely diced, optional
- pinch salt
- pinch black pepper optional
Instructions
- Optional: add the corn to a dry skillet (without oil) and bring to a medium heat. Saute for 4-5 minutes, stirring often. Allow to cool.
- Combine the corn, mango, red bell pepper, cilantro, green onion, apple cider vinegar and garlic in your serving bowl and stir to mix through. Season with salt and black pepper to taste preference.
Notes
- Heating the corn is optional. For a faster salsa, simply combine the fresh corn with the other ingredients.
- Dice the fruit and vegetables into roughly similar sizes.
- Adjust the amount of cilantro and garlic to taste preference.
- If citrus works for you (likely not my low histamine readers), then you can swap the apple cider vinegar for lime juice.
- Nutritional information is auto-generated and should be understood to be an estimate.
- mango, which scores 1 with a ? as a liberator. There is a note, 'to be debated. Is often well tolerated'.
- cilantro scores 0, with a ? as a liberator and a note, 'only small amounts are well tolerated'.
- green onion isn't rated. Use white onion as a swap.
- apple cider vinegar and garlic, which score 1.
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