This simple mango corn salsa makes for the perfect quick and easy dip for tortilla chips or topping for bowls. It bursts with fresh flavors, it's packed with wholesome ingredients and vibrant colors, plus it is naturally vegan. Combines mango, corn, pepper, lime, cilantro and onion, you will love its perfect blend of sweet and spicy flavors!
There is so much to love about this ultra-simple mango corn salsa!
It is perfectly zesty with lots of fresh flavors from the fruits and vegetables, and it is naturally a little sweet, thanks to the yellow corn and fresh mango.
I love making homemade salsa with fresh fruit for an added tropical vibe and a natural sweetness that balances the savory ingredients. We especially enjoy this peach jalapeño salsa and this pineapple pico de gallo for serving with tortilla chips.
The best part about this recipe might be how easy and quick it comes together. Great snacking dip for chips, to serve over bowls, but also amazing in burgers, burritos, over tacos, salads and much more.
Hope you give it a try! ❤️
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❤️ Why you will love this recipe
- So easy and quick
- Bursts with amazing fresh flavors, perfect summer salsa for picnics and BBQs!
- Versatile and can be adapted to what you like or have
- Nutrient-dense: packed with fiber, antioxidants and vitamin C
- Perfect appetizer or garnishing condiment for bowls, burgers or tacos
- Combines a well-balanced blend of sweet vs spicy vs tangy flavors
- Naturally vegan, vegetarian, dairy-free, gluten-free and oil-free
🗒 Ingredient notes (+ substitutions)
⭐️ See below in the recipe card for the measurements!
- Mango: this recipe is at its best when you use a mango that's nicely ripe, juicy and super sweet. A classic red mango is what I used, although Ataulfo mangoes are super sweet, so use them if you can find them!
- Corn: you can use frozen or fresh sweetcorn for making this recipe, both will work. Avoid canned corn for the best flavor.
- Red pepper: in this salsa recipe, bell pepper is used instead of classic tomatoes, which works well paired with mango and corn. I used half of a large red bell pepper.
- Jalapeño pepper: for a little heat. Some jalapeño peppers are spicier than others, so add as much as you want depending on your heat tolerance. You can add the whole pepper or only half and feel free to keep or discard the seeds.
- Fresh cilantro: I find cilantro to be a must when making fresh salsa, although you can omit it if you cannot tolerate its flavor.
- Lime: fresh lime juice is what brings all the ingredients together! You can swap for lemon juice if that's what you have. Avoid bottled lime juice.
📝 Variations
This salsa recipe is so versatile, you can easily tweak the ingredients and make it your own! Here are a few ideas:
- Black beans: adding a can of drained black beans would make it even heartier and higher in plant-based protein.
- Spicy vs not spicy: you can add more jalapeño and also include the seeds for more heat. You can also swap for a spicier pepper, such as a serrano pepper. For a non-spicy salsa, then simply omit the jalapeño or swap for green bell pepper.
- Extra-fruity: you can include some peach or pineapple for an extra sweet and tropical salsa.
- No peppers: if you prefer, you can swap the red bell pepper for tomatoes! Check out this sweet chili bowl for inspiration. Cherry tomatoes would add a nice sweetness.
- Spices: to personalize the flavor, you can add a dash or two of cumin powder, cayenne pepper, smoked paprika or chili powder.
🍴 How to make it
⭐️ See below in the recipe card for the full recipe!
Prepare the ingredients
- Fresh corn: if you are using fresh corn, then you will have to first cook it. You can boil the cobs in water for about 10 minutes, then remove the corn kernels using a sharp knife. Or, remove the kernels from the uncooked cobs and pan-fry them in a little oil and salt. In the summer, you can also grill the cobs on the BBQ to add an amazing smoky flavor. You will need about 1.5 ears of corn for this recipe.
- Frozen corn: if using frozen corn, then transfer them to a small bowl, cover with water and warm up using the microwave for about 1-2 minutes or until thawed. Then, drain well.
- Canned corn: I don't recommend using canned corn. But if canned corn is all you have, then simply rinse and drain well.
Then, chop the other fresh ingredients: red pepper, mango, jalapeño, red onion and cilantro.
Combine
Add all the chopped ingredients in a large bowl, then squeeze the lime juice right over and add a generous pinch of salt. Stir to combine and taste to adjust saltiness and zestiness.
Then you can serve right away at room temperature or chill for about 20 minutes to help enhance the flavors.
💡 Helpful tips
- Try to chop the ingredients all about the same size (small pieces), about the size of a corn kernel, so it makes for a nice chunky yet uniform texture of salsa.
- The salsa's flavor will depend a lot on the ripeness of your mango. Try using a soft and juicy fruit for the best result. The mango should be soft and give a little when you press on it.
- If you have the extra time, leave the salsa in the fridge for 20 minutes before serving for the flavor to come together.
➡️ How to cut a mango
Slicing a mango for the first time might be a challenge, so here is how I do it:
- Place the mango on a cutting board vertically, then slice using a sharp knife through the flesh following the pit in the middle creating 2 halves. The pit is large and flat, so just follow it as you slice.
- Then, you make multiple vertical and horizontal cuts with your knife through the flesh, but without going through the skin. Thsi will create tiny cubes in a grid pattern. Scoop the cubes out using a spoon. You can chop them a little more to make sure the pieces are small.
Here is a video on how to cut a mango that might help you.
🍽 Serving suggestions
This recipe makes for an amazing chunky salsa to serve with tortilla chips. We also love it over grain bowls paired with beans, avocado and lettuce: it adds lots of fresh flavors and texture to your meal. It would pair well with this Mexican buddha bowl or this vegan fajitas bowl.
You can bring it to your next BBQs, picnics, potlucks and more, everyone loves it!
More ways to serve this recipe:
- vegan black bean and rice burritos
- vegan chickpea and oat burgers
- over roasted tofu
- topping salads
- vegan fish tacos
- quesadilla
- over roasted vegetables (such as zucchini, cauliflower or eggplant)
- vegan sheet-pan fajitas
❗️Storage tips
This salsa is best when enjoyed within 24 hours. Keep the salsa in an airtight container in the fridge for up to 3 days. Stir well before serving.
I do not recommend freezing this recipe for the best freshness.
❓ FAQs
Can I use frozen mango?
I do not recommend it since the flavor and texture would be affected once thawed (might turn mushy and simply not very fresh).
Can I use the food processor?
Yes, you can! To do so, roughly chop the produce and then pulse them until desired consistency. The salsa will likely be more "saucy" in that case, which can be great depending on what you are looking for.
Can I make it ahead?
Yes, you can make it up to 12 hours ahead. Longer than that and the salsa might lose its freshness, although we enjoy leftover salsa for a few days. If you want to make it 1-2 days ahead, then you can leave the salt and lime juice out and add it just before serving.
How can I ripen my mango faster?
You can place the mango in a brown paper bag, close it up and leave it in a cozy area in your home. This should help ripen the mango quicker (1-2 days).
🌱 Similar dip recipes to try
- Mango habanero salsa
- Tofu quinoa bowl with mango salsa
- Spicy jalapeño peach salsa
- Pineapple pico de Gallo
- High-protein guacamole
- Cucumber pico de Gallo
I hope you like this mango corn salsa recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Mango Corn Salsa
Ingredients
- 1 cup corn - frozen or fresh
- 1 mango (or about 1 ½ cup) - finely diced
- ½ red bell pepper - finely diced
- ¼ cup red onion - finely diced
- handful cilantro - finely chopped
- ½-1 jalapeño - finely diced, with or without the seeds
- 1 lime - juiced
- salt to taste
Instructions
- If using frozen corn, simply transfer to a bowl, cover with water and warm up for about 1-2 minutes using the microwave. Drain well. If using fresh corn, then you will have to boil the cobs first in plenty of water for about 10 minutes, then remove the kernels using a sharp knife. You will need a little over 1 cob to make this recipe.
- In a large bowl, add the corn, mango, pepper, jalapeño, cilantro and red onion. Add a generous pinch of salt and squeeze the lime juice right over the ingredients.
- Stir to combine and taste to adjust salt and lime juice to your preference. You can serve right away or let it sit for about 20 minutes to help the flavors develop.
Video
Notes
- Storage tips: this salsa is best when enjoyed within 24 hours, but the leftovers can be kept in the fridge for up to 3 days.
- Amazing as a simple dip for tortilla chips, but also perfect as a garnishing for grain bowls, tacos, burgers, salads and more.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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