Mango Corn Salsa is sweet, refreshing and takes less than 30 minutes to make! It can be served with chips as an appetizer or as a side dish with a variety of summer recipes.

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Jump to:

• Why You'll Love This Recipe
• 🍴Ingredient Notes
• Recipe Variations
• 🍴Step by Step Instructions
• Expert Tips
• Serving Suggestions
• How to Store Leftovers
• Recipe Card
• Want more recipes?
• 💬 Reviews

Why You'll Love This Recipe

This easy Mango Corn Salsa recipe is full of vibrant colors which makes it perfect for any summer party spread! It's made with simple and fresh ingredients like bell peppers, sweet corn, juicy mango, and lime juice.

It's also a great way to use up leftover grilled corn! If you don't have grilled corn, you can also cook frozen corn on a skillet with a little oil until golden brown.

Plus, it's easy to prepare and can be served as an appetizer or side dish.

If you love homemade salsas like this, try my Avocado Corn Salsa or my Peach Salsa!

🍴Ingredient Notes

• Ripe Mango - You'll need 2 medium sized ripe mangos.
• Frozen Corn - To save time, I used frozen corn that I cooked on medium-high heat in a skillet with a little avocado oil until golden brown. You can also use leftover grilled corn.
• Bell Pepper - Any color bell pepper will work, but I usually pick yellow or orange because it stays with the color theme.
• Red Onion - For a pop of zest, I love adding red onion into my salsa recipes.
• Chopped Cilantro - Fresh cilantro gives this salsa a delicious flavor!
• Lime - The lime juice adds a fresh flavor to this recipe and helps to balance out the sweet mango.
• Extra Virgin Olive Oil - Do not swap for any other type of oil.
• Salt & Black Pepper - Feel free to add more or less depending on your taste.

Recipe Variations

• Looking for a kick of spice? Try adding in some finely diced jalapeño pepper.
• Another great addition would be cherry tomatoes! It's a great way to use up leftover tomatoes from your garden.
• Switch up the look of your salsa by using green bell pepper or red bell pepper. You can also change the size that you cut the pepper.
• To save time, you can use about 2 tablespoons of bottled lime juice. Santa Cruz Organic Lime Juice is my favorite, but it does taste best with fresh lime juice.

🍴Step by Step Instructions

Step 1: Prepare Ingredients

Start by preparing the mango, red onion, bell pepper, cilantro, and frozen corn. Then add all of the ingredients into a large bowl.

Step 2: Mix Salsa

Mix with a large spoon until the diced mango and vegetables are evenly coated with the lime juice and seasonings. Cover and store in the refrigerator until you're ready to serve.

Expert Tips

• Soak the raw red onions in water before adding to the salad to minimize the potent flavor.
• To easily cut the mango, peel it then cut around the pit with a sharp knife. Place the mango on a cutting board and slice into small cubes.
• For best results, make this salsa the night before or the morning of. This allows time for the flavors to marry together!
• Use a lemon/lime juicer to save time! (Trust me, it's a game changer!)
• To ensure the red onion and bell pepper is chopped evenly, I recommend using a veggie chopper. It also saves time!

Serving Suggestions

This salsa recipe is perfect for serving as an appetizer with tortilla chips at summer parties or on taco night!

You can also use it as more of a side dish or condiment for fish tacos, chicken tacos, rice bowls, salads, or with grilled chicken.

You can even cook the salsa on a skillet and serve warm with cilantro chicken in a rice bowl!

How to Store Leftovers

Store leftover salsa in an airtight container in the refrigerator for 3-4 days. (It actually tastes better after sitting overnight!)

More Summer Recipes!

After you make this Mango Corn Salsa Recipe, make sure to leave a comment & rate the recipe!

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