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Mango Corn Salsa

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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!

Mango Salsa with corn in a white bowl with tortilla chips.

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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.

Fresh Ingredients

Ingredients to make mango salsa with corn.

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.

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.

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15-Minute Mango Salsa with Corn

Jill Machovsky
Grab a bag of chips and enjoy this colorful salsa made with sweet mango, fresh corn, and crisp cucumber, all in a tangy lime dressing perfect for summer gatherings or Taco Tuesdays.
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Dinner
Cuisine Mexican
Servings 4
Calories 67 kcal

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.
 

Nutrition

Calories: 67kcalCarbohydrates: 16gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 166mgPotassium: 242mgFiber: 2gSugar: 13gVitamin A: 1006IUVitamin C: 43mgCalcium: 23mgIron: 0.3mg
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