Mango Corn Salsa
Fresh and light, this homemade mango corn salsa is full of flavor and so perfect as an easy summer appetizer! Serve with tortilla chips or bell pepper scoops.
Servings: 6 servings
Calories: 51kcal
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.
Nutrition
Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 155mg | Fiber: 2g | Sugar: 7g | Vitamin A: 934IU | Vitamin C: 32mg | Calcium: 8mg | Iron: 0.3mg