Mango Corn Salsa
If you’re craving something fresh, colorful, and just a little unexpected this Mango Salsa with Corn is it. It’s the perfect mix of sweet, crisp, and tangy, with juicy mangoes, fresh corn, cool cucumber, and a zesty lime dressing that ties it all together.
Grab a bag of chips and dig in—you’re going to love this one!
Back when I ran my meal prep business, we made a version of this salsa but without corn to accompany a salmon recipe. A few years ago I had extra corn from the farmers market and tossed it in—and just like that, it became a new favorite way to make the salsa. Now, it’s my go-to for taco nights, summer cookouts, or anytime I need a quick appetizer that tastes like sunshine.
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Fresh Ingredients
Recipe Notes
- Fresh is best. I’ve made this salsa with frozen mango before (in a pinch), but nothing beats the flavor of ripe, fresh mango and sweet corn straight from the farmers market.
- Cucumber adds a refreshing crunch that makes this salsa feel extra light and summery—don’t skip it!
- Jalapeños bring the heat. Add more or less depending on your spice preference, or try swapping in a Serrano if you like it spicier.
- Use fresh lime juice. It really makes a difference—skip the bottled stuff if you can.
- Not into cilantro? You can easily swap in parsley or basil for a different but still fresh flavor.
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Cutting a Mango
If you’ve never cut up a mango before, don’t worry—it’s easier than it looks! Grab a sharp knife and slice off each side of the mango, about ¼ inch from the center to avoid the pit.
Then score the flesh in a crisscross pattern (just don’t cut through the skin). Use a big spoon to scoop out the little cubes, and you’re good to go. Sweet, simple, and totally worth it!
Step-by-Step Directions
Step 1: Add all ingredients into a large bowl
Step 2: Let the salsa rest at room temperature for about 30 minutes, then chill until ready to serve.
Step 3: Serve with chips, pita chips or over proteins like chicken, salmon, or pork.
Ways to Serve Mango Salsa
- Spoon it over Air Fryer Salmon for a bright, flavorful twist that feels restaurant-worthy.
- Serve it with BBQ Pork Tacos—the sweet mango balances the savory spice so well.
- Serve it over a block of goat or cream cheese for an easy appetizer. Just add lavash, baguette slices, or pita chips for dipping.
- Pair it with grilled pork tenderloin. Lightly season the pork, grill to 145°F, let it rest, then slice and top with salsa—so fresh and summery.
- Spoon it over Mexican-style chicken breasts to take a simple dinner up a notch.
- Serve it with chips alongside red salsa for the ultimate Cinco de Mayo spread.
- Add it to cheese quesadillas for a sweet-and-savory combo that’s anything but boring.
More Mexican Recipes
- Easy Sheet Pan Chicken Nachos
- Cream Cheese Enchilada Casserole
- One Pot Cheesy Taco Skillet
- Taco Soup with Ground Beef
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Recipe
15-Minute Mango Salsa with Corn
Ingredients
- 2 cups Fresh Mango about 2 mango
- 1 cup Corn
- ¼ cup Red Bell Peppers diced
- ½ cup Red Onion finely diced
- ¾ cup Cucumber diced
- 1-2 Tablespoon Jalapeno diced
- 1 Lime Juice 1 large lime
- ¼ cup Cilantro
- ¼ teaspoon Salt
Instructions
- In a large mixing bowl, add the corn, diced mango, red bell pepper, red onion, cucumber, jalapeño, lime juice, cilantro, and salt. Stir gently to mix.2 cups Fresh Mango, 1 cup Corn, ¼ cup Red Bell Peppers, ½ cup Red Onion, ¾ cup Cucumber, 1-2 Tablespoon Jalapeno, 1 Lime Juice, ¼ cup Cilantro, ¼ teaspoon Salt
- Let the salsa sit at room temperature for about 30 minutes so the flavors can come together. Then pop it in the fridge until you’re ready to serve.
- This salsa is great with tortilla chips, pita chips, or spooned over grilled chicken, salmon, or pork.
Notes
- Store mango salsa in an airtight container in the fridge for up to 3 days.
- You can freeze it for up to 2 months, but just a heads-up—the texture will soften a bit once thawed. It’s still delicious, especially spooned over grilled chicken, fish, or pork—but not quite chip-dipping material after freezing.
- Did you know you can purchase mango peeled and sliced? You’ll still need to dice them, but it’s a nice shortcut.
- Grill the corn to add a smokey flavor to the salsa.
- Select a ripe mango for the best flavor. Look for mangoes with smooth, blemish-free skin and a fragrant aroma. Gently squeeze the fruit. It should be firm but give slightly when ripe.
