This post contains affiliate links.
Mango Corn Salsa is a summertime essential! Perfect as a fresh appetizer or healthy snack dipped with tortilla chips, or a delicious topper for chicken rice bowls or fish tacos! With just a few ingredients and a quick 20 minutes, grilled summer sweet corn, fresh cilantro and lime juice bring out mangos at their best!
- Healthy, Fresh and Bright! - Full of fresh produce and just a pinch of salt, this easy Mango Corn Salsa is simply delicious!
- Versatile! - A big bowl of homemade salsa and chips can be a dinner side dish with burgers, a vibrant topper to grilled chicken or fish, perfect for Blackened Salmon Rice Bowls or Ground Beef Fajita Tacos!
- If you Love this Salsa, try my Peach Corn Salsa, Pineapple Pico de Gallo, Cherry Tomato Pico de Gallo, or pair it with Classic Guacamole!
Jump to:
Ingredients & Substitutions
Mango Corn Salsa is bursting with an incredible amount of flavor from just 6 simple ingredients!
- Sweet Corn - It wouldn't be summer without it, we're adding sweet corn on the cob to meals all week! You can quickly grill the corn to give it extra charred flavor or you can make this salsa with an extra ear of corn cooked in any way. Try this Salmon Zucchini Orzo Pasta with Sweet Corn too!
- Mango - Make sure they're ripe! You can use 2 cups of any type of chopped mango, but I prefer using 2 of the smaller yellow mangos. I feel they ripen up quicker and easier by just sitting on the counter a day or two. The larger red and green mangos are also fine, but I've found they can be a little trickier to ripen just perfectly without browning.
- Red Onion - The purple-red onions give you a nice color contrast, but you can really use any onions you like. You could also use scallions or shallots for a milder flavor.
- Cilantro - Fresh cilantro is essential to this salsa, and we love using a lot! Cilantro is really easy to grow from seed in your garden, and as a huge bonus, mine reseeded itself and grew back on it's own a second year! Definitely a favorite herb to grow!
- Lime Juice - Buy a few limes or even a bag of them and toss them in the fridge. They last quite a while and nothing beats fresh lime juice in this salsa!
- Salt - Salt is important as the only seasoning to really bring out the natural flavors of all the fruits, veggies and herbs.
See recipe card for quantities.
Instructions
This Sweet Corn Mango Salsa is as simple as grilling the corn, chopping and tossing it all together!
Step 1 - Remove the husk and all the silk and grill the corn until lightly charred on all sides, about 7 to 10 minutes.
Step 2 - Slice the corn kernels off the cob by laying the ear on a cutting board and slicing it off in sections all the way around.
Peel and chop the mango and chop the onion and cilantro.
Step 3 - Add all ingredients to a bowl and mix.
Step 4 - Enjoy your salsa right away or refrigerate.
Helpful Tips
- Make Sure the Mangos are Ripe - You really can't make mango salsa unless your mangos are ripe! Just leave them on the counter a day or two, refrigeration slows down ripening. When they are slightly soft when squeezed, they're ripe.
- Additions and Variations - Mango salsa can be made with or without the corn, and you could also add chopped red bell pepper or a spicy pepper like jalapeño, cherry tomatoes, black beans, or avocado.
- Cooking the Corn - You can cook the corn on the cob any way you like, grilled, boiled, baked in the oven, or cut off the cob and cooked in a skillet. You may want to grill an extra ear when you are having corn to make mango salsa the next day.
- Storage - Mango Corn Salsa will keep in the fridge for for 1 day, maybe 2, but is really best eaten fresh!
What to Serve it with
Mango salsa brings summer fresh flavor to lost of dishes!
- Tortilla Chips - Such as healthy salsa served with tortilla chips as a snack or appetizer! A perfect side dish to summer grill outs or parties!
- Tacos, Salads or Rice Bowls - Fish tacos or really any tacos, chicken rice bowls, or Mexican style salads are all delicious with mango corn salsa! Pairs well with black beans, avocado or guacamole!
- Grilled Meats - Brighten up grilled fish, chicken, pork tenderloin, or flank steak!
Recipe FAQs
Use a vegetable peeler to peel the mango. A mango has a long flat seed in the middle of it. Stand it on end with the stem pointing up. A mango is kind of a smushed oval shape, cut the two sides off that are smushed in, those have the most flesh. Slice down just to the side of the stem on both sides, leaving the flat seed alone in the middle. Then slice as much flesh off the short sides as you can. Then simply chop up your pieces.
I've seen a lot of methods where you don't peel the mango, slice off the sides, cut a grid in toward the peel, flip it inside out and the scoop out the flesh. You really can't get nice neat chopping with this method. It's much easier to peel the mango with a vegetable peeler first!
No, this salsa is naturally sweet and savory from the sweet corn and mango, but not at all spicy. If you want it to be spicy, add fresh chopped jalapeño or another spicy pepper.
If making mango salsa outside of summer, I would just leave the corn out. You could saute frozen corn, but this mango salsa recipe is delicious with or without the corn.
Yes, you can easily make this salsa up ahead of time, refrigerate and bring it to a party. It's really best eaten the day you make it.
More Favorite Summer Recipes!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
Follow Sungrown Kitchen on Pinterest, Instagram, and Facebook for loads of garden recipes! Be sure to Subscribe Here for new recipes delivered straight to your inbox!
Mango Corn Salsa
Hit the stars to rate this recipe!
Print Pin RateIngredients
- 1 ear corn on the cob
- 2 cups mango ripe, diced
- ¼ cup red onion diced
- 1 Tablespoon lime juice about half a lime
- 1 Tablespoon cilantro chopped
- ¼ teaspoon kosher salt
Instructions
- Remove the husk and silk and grill the corn on an outdoor grill until slightly charred on all sides, about 7 to 10 minutes. Lay the corn on a cutting board and slice the side of kernels off, turning the cob to slice all the way around.
- Peel mango with a vegetable peeler. Slice the flesh off around the pit and dice.
- Add all ingredients to a bowl and mix. Serve fresh or refrigerate.
Notes
-
- Make Sure the Mangos are Ripe - You really can't make mango salsa unless your mangos are ripe! Leave them on the counter a day or two, so they are slightly soft when squeezed.
- Spicy or other Additions - Make it with or without the corn, or add red bell pepper or a spicy pepper like jalapeño, cherry tomatoes, black beans, or avocado.
- Cooking the Corn - You can cook the corn on the cob any way you like, grilled, boiled, baked in the oven, or cut off the cob and cooked in a skillet. You could saute frozen corn if making this salsa out of season, but it's best in the summer. You can also make mango salsa without the corn.
- To Chop Mango - Use a vegetable peeler to peel the mango. A mango has a long flat seed in the middle of it. Stand it on end with the stem pointing up. A mango is kind of a smushed oval shape, cut the two sides off that are smushed in, those have the most flesh. Slice down just to the side of the stem on both sides, leaving the flat seed alone in the middle. Then slice as much flesh off the short sides as you can. Then simply chop up your pieces.
- Serve fresh or eat the following day!
Dave says
It’s very good. Not as spicy as the store bought mango salsa with the jalapeños in it.