Easy Corn Mango Salsa

Corn Mango Salsa is made from fresh ingredients like vegetables and mango. As befits a salsa, it contains the familiar kick of jalapeno pepper and the tang of lemon juice.

This is a quick and easy salsa that anyone can prepare. If you like corn or combine fruits and vegetables with spicy and sweet flavors, this salsa will appeal to your taste buds. Fresh ingredients give salsa vibrant colors.

How to choose the best ingredients for Corn Mango Salsa

Small cherry tomatoes are best for this salsa because of the taste and because they will make it easier to keep their shape in the salsa when cut.

Yellow/red bell pepper: any color will work, just not green (green peppers are too bitter)

Corn kernels (fresh or canned): you can use whatever you have. The taste will be similar. I use either fresh corn or canned corn alternately.

Jalapeño pepper/poblano pepper/serrano pepper: this chili pepper’s spiciness will go best with this salsa. Spicy peppers give salsa a hint of heat.

Red onion’s taste and color are irreplaceable in salads and salsas.

Fresh Garlic supports the hot flavors in salsa and gives it a characteristic aroma.

Ripe Mango: The mango should be ripe but not too soft, as it won’t hold its shape in salsa. Mango also gives salsa a fresh flavor. 

Kosher salt: is for additional health benefits, with no preservatives but with minerals.

Lime juice/lime zest: juice gives flavor, and zest gives a fresh aroma, emphasizing the taste of salsa and herbs.

Choose olive oil it is good quality and the one you like.

Fresh cilantro: You have to convince yourself of this flavor. I already convinced myself that if you still don’t, you can replace it with fresh parsley, and then the salsa will have a sharper flavor.

Tips and Tricks

• If you have an unripe mango, you can increase its ripening by placing a ripe apple or banana beside it.

• A ripe mango is slightly soft under the skin but firm enough that the fruit returns to its shape. It isn’t wilted, and it smells fantastic. When you tear off the stem, you will smell very aromatic. A ripe mango is red-orange.

• If the mango is already ripe, it is best to make mango curd from it in salsa; otherwise, it will become pulp.
• Here are some customization ideas:
  • add diced avocado for creaminess.
  • add black beans for extra protein.
  • use parsley or mint instead of cilantro for a different flavor.

Corn Mango Salsa recipe Step-by-Step instruction

You will need a sharp knife, cutting board, and mixing bowl.

Step 1: Thoroughly wash vegetables and herbs such as tomatoes, peppers, chili, cilantro, and lemons in cold water.

Step 2: Blanch the lime in hot water because you will use the peel differently.

Step 3: I cut the cherry tomatoes into 8 pieces, lengthwise into 4, and then in half again. This is the best way for me. It makes the tomato pieces finely chopped, making them ideal for salsa.

Step 4: Chop the pepper, red onion, and jalapeno into small cubes; crush the garlic with a garlic press or chop it very finely. Also, chop the fresh cilantro and lemon zest.

Step 5: Depending on which corn you use, if it is fresh, you must cook it, cut the cob from the kernels, and then use it in a dry pan. The alternative is also to use grilled corn; the effect will be similar.

If you use canned corn, drain it thoroughly first, then dry it and roast it in a dry pan. 

Roasting the corn is optional, but it adds a slightly smoky flavor to the corn mango salsa.

Step 6: Then, finely dice the mango. The best way to do this is to cut the mango lengthwise along the seed, then cut each part into cubes, avoiding cutting through the skin.

Turn the mango parts over and cut off the skin.

You can also cut the mango into smaller pieces.

Step 7: Add the chopped vegetables, mango, chopped cilantro, and lemon zest to a large bowl.

Then, add the olives, lemon juice, and garlic to a small bowl, mix thoroughly, and pour the salsa in the large bowl over everything. Mix thoroughly.

Step 8: Transfer to a smaller bowl and serve with tacos, enchiladas, quesadillas, or grilled meats. 

Sides To Serve Homemade Salsa

Corn mango salsa goes perfectly with Mexican dishes such as tacos, enchiladas or quesadillas. However, this salsa, like avocado mango salsa, is perfect as a side dish for grilled or air-fryer-baked or roasted chicken or turkey, especially spicy. It also tastes great as a quick and healthy snack or a light lunch for people who don’t eat meat. It is ideal for summer gatherings with friends during a joint barbecue.

This is also a delicious dip for your favorite tortilla chips. You can also try my cheese chips.

How to store Corn Mango Salsa

Corn Mango Salsa can be stored in an airtight container in the fridge for up to 3 days. Fresh mango salsa is unsuitable for freezing because it will lose its flavor, but I have a rule that if we throw something away, it is better to freeze it. Later, you can use this salsa as an addition to a salad, e.g., add chicken and make quesadillas or tacos from it warm. Corn mango salsa is equally tasty grilled.

FAQ

Can I use frozen corn?

Of course yes, you can. In the case of frozen corn, proceed as for fresh.

What’s the best type of mango to use?

Choose ripe and sweet mangoes, such as Ataulfo (honey mango) or Haden mangoes. The mangoes should give slightly when pressed but not be mushy.

How spicy is this salsa?

The level of heat depends on the amount and type of chili used. If you prefer a milder salsa, add less jalapeño or no chili at all. You can also add chili gradually to find your own taste of spiciness in this salsa.

Can I make this salsa ahead of time?

Yes! The flavors meld beautifully when allowed to sit for 1-2 hours in the refrigerator. However, it’s best enjoyed fresh within 24 hours.

Is this recipe vegan and gluten-free?

Yes, this corn mango salsa is naturally vegan and gluten-free.