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.

Course Appetizer, Dinner

Cuisine Mexican

Prep Time 15

Total Time 15

Servings

Calories 67kcal

Author Jill Machovsky

Ingredients

Get Recipe Ingredients

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.

Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!

Nutrition