This quick and easy mango corn salsa is the perfect balance of savory and sweet! It takes just 5 minutes to throw together and is a simple, yet impressive salsa for hosting or boosting the flavor of any savory dish. Try it on my Jackfruit Carnitas or with my veggie fajitas and Copycat Chipotle Black Beans in a vegan burrito bowl.
Why You’ll Love This Recipe
- “Fresh” store-bought mango salsas are typically made with under-ripened mango to prevent spoiling. Making it at home yourself is much more fresh, sweet, and flavorful.
- Super customize-able! Change the spice, salt, and ingredient ratios to make your own perfect salsa!
- No grilling, oven baking, blenders, food processors, or fancy equipment. The only equipment needed is a cutting board, knife, and a bowl.
- Just 5 minutes. Making homemade salsa is very easy and takes just a few minutes. Your dinner guests will be so impressed without much effort on your part.
Ingredients and Substitutions
- corn – I almost always use frozen yellow or white corn to make this salsa. If you have fresh corn, that would work great as well!
- mango – I use either Ataulfo mangos or Kent mangos to make this mango salsa. Any mango will work, however I would recommend not using the stringier varieties like the Tommy Atkins mango.
- Anaheim pepper – I like using Anaheim peppers in this salsa because they give the salsa a nice crunch without being too spicy. If you prefer spicier salsa, feel free to substitute with a hotter pepper like a jalapeno. If you don’t like any spice, use a green bell pepper.
- lime juice – Fresh lime juice is optimal!
- yellow onion – Finely diced raw onion gives this salsa the best, savory bite! I prefer yellow onions, but a red onion will do in a pinch.
- diced green chilies – Gives depth of flavor without any oven required.
How to Cut a Mango
A lot of people avoid buying fresh mangos because they don’t know how to properly cut them. However, cutting a mango at home is very easy, especially once you learn my trick to easily separate the mango from the skin without any waste.
Follow my step by step photos and enjoy ripe, sweet mango forever!
- Stand your mango long ways on a cutting board. This will allow you to cut both cheeks of the mango off of the elongated seed that runs right through the middle.
- Position your knife near the middle of the mango and run it down, cutting off the cheek. If you meet resistance, it means you’re hitting too close to the pit. Move your knife slightly over to the right until the knife glides through with no resistance.
It takes a bit of practice, but cut as close along the white pit as possible. This will ensure no wasted mango!
- Flip the mango around so the second cheek is positioned on the right side and cut the second cheek off. If you’ve cut as close as possible to the pit, you will see the white pit exposed.
- Separate the mango flesh from the skin by sliding the mango down the rim of a drinking glass. To do this, position the flesh of the mango on the inside of the glass, and the green right on the outside of the rim.
- This awesome method completely separates the skin, meaning no wasted mango!
- Finally, slice the mango. Place each mango halve face down on your cutting board and dice into smaller bite sized chunks.
Step by Step Salsa Instructions
Once your mango is diced, throwing this salsa together is a breeze.
- Add all of your ingredients to a bowl, except for the added salt and toss gently to combine.
- Taste and add salt and additional lime juice if needed. Note that if there is any liquid from the mango pooling in the bottom, adding salt will help soak that juice up and keep the salsa from being too saucy.
Tip! If you prefer to keep the sodium level low, add additional lime juice instead of salt and it will give the illusion of being salty!
Yes, although fresh mango is optimal, you can substitute frozen mango in the event that fresh mango is not in season or not available. To substitute, defrost the frozen mango completely in the refrigerator, drain any juices and dice and use as you would fresh mango.
Try poblanos or green bell peppers! Or for a spicier salsa, use jalapenos.
You can use overly ripe mangos in making this salsa, just note the mangos will likely be more difficult to slice into even cubes and it will yield a sweeter salsa.
- Cut the mango as close to the pit to make sure you use it all up!
- Avoid stringy varieties of mango. Save those for smoothies or blended textures.
- Use this recipe as a guide and adjust to your personal taste!
More Easy Homemade Salsas To Try
- Roasted Chili Corn Salsa (Chipotle Copycat!)
- 5 Minute Tomatillo Green-Chili Salsa (Chipotle Copycat)
- Avocado Crema (vegan)
Mango Corn Salsa
- 3 cups mango - diced
- 1 ½ cups corn - frozen
- ¼ cup yellow onion - diced
- ¼ cup Anaheim peppers - diced
- 1 (4 ounce) can diced green chilies
- 1 tablespoon lime juice - freshly squeezed
- ½ teaspoon kosher salt - adjust to taste
- Thaw the frozen corn by rinsing in a fine mesh sieve under cool water until corn reaches room temperature.
- Add all of the ingredients, except for the salt to a large bowl and gently mix to combine.
- Salt to taste and serve chilled.
- I recommend using Ataulfo or Kent mangos for this salsa. Avoid stringy varieties of mango like the Tommy-Atkins.
- Use this recipe as a guide and adjust to your liking.
- If you don’t have Anaheim peppers, try poblano pepper or green bell pepper or even jalapeños for a spicy version.
- Using frozen mango in substitution for the fresh mango will work, but fresh is optimal. If using frozen, allow it to thaw completely in the refrigerator, then dice and use as fresh.
General note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.