15-Minute Mango Salsa with Corn
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.
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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