This Mango Corn Salsa is perfect as a topping for grilled fish & chicken, enjoy as a dip with tortilla chips, or as a layer in tacos. This easy, 15-minute summer salsa is sweet, savory, and spicy.
A Quick Look at the Recipe
- What it is: Fresh mango, charred corn, and crisp veggies in a lime dressing.
- Time & Yield: 13 minutes total, makes about 2.5 cups (4 servings).
- Taste & Texture: Sweet, tangy, spicy, and crunchy with juicy mango bites.
- Heat Level: 🌶Mild by default, fully adjustable with jalapeno.
- How To Make: Char corn; chop mango, onion, bell pepper, jalapeno, and cilantro; toss everything; dress with lime juice and minced cilantro; and serve.
Hi, I started making this mango and corn salsa when fish and chicken started feeling boring on repeat weeknights, and this fresh and crisp condiment completely changed how the regular meal tastes.
Every bite of this mango corn salsa gives you a sweet-and-savory contrast: the juicy give of ripe mango, the light crunch of sautéed corn, and a sharp pop of onion and jalapeño that keeps things interesting.
Unlike a classic tomato-based pico de gallo, this version is loaded with the sweetness of mangos, which pairs better with fish and grilled chicken.
Ingredients
- Avocado oil: You can swap in any neutral oil, or skip it entirely for a raw, crisp version.
- Corn kernels: Fresh corn off the cob gives you the best crunch and sweetness. Canned works too if you rinse and dry it well, and frozen corn just needs a quick thaw first.
- Mangoes: I reach for firm-ripe Kent or Ataulfo mangoes because they dice into clean cubes instead of turning mushy. Overripe mango will still taste great, but it breaks down faster in the bowl.
- Bell pepper: Any color works here, though I like red or yellow for extra sweetness.
- Red onion: If raw onion is too strong for you, soak the chopped pieces in cold water for 5 minutes before adding them, or substitute with sweet onion.
- Jalapeno(optional): This is your heat control. I've used half of the jalapeno. after removing the seeds and the white membrane inside. Leave it out for a kid-friendly version, or keep the seeds in for more kick.
- Cilantro: If you're not a cilantro fan, swap in chopped fresh parsley or mint.
- Lime juice: Adds a bright flavor; bottled lime juice or lemon juice works, too.
How To Make Mango Corn Salsa
- Peel the mango, then slice around the pit and dice it into small, even cubes. Aim for pieces about the size of corn kernels. Finely chop the bell pepper, red onion, jalapeño (if using), and cilantro.
- Heat oil in a skillet over medium-high heat. Add the corn and sauté for 2-3 minutes until lightly golden and slightly charred. Remove from heat and let it cool completely before mixing.
- In a large mixing bowl, add the diced mango, cooled corn, bell pepper, red onion, jalapeño, and cilantro.
- Drizzle with fresh lime juice and sprinkle with salt. Gently toss everything together until evenly combined, being careful not to mash the mango.
♨️How To Adjust The Heat Level
The heat in this salsa can range from moderate to medium, depending on how much jalapeño you add and how you prepare it.
- No-Heat: Skip the jalapeño completely. This keeps the salsa purely sweet and tangy, which is great for kids or anyone sensitive to spice.
- Mild Heat: Remove the seeds and the white membrane inside the jalapeno, and use about a tablespoon (or as desired).
- Medium Heat: Use half of the jalapeño (after removing the seeds and ribs). This gives you a medium heat that balances well against the sweetness.
- Hot & Spicy: Leave the jalapeño seeds and ribs in, or swap in a serrano or habanero pepper for sharper heat.
Meal Prepping & Storage Ideas
- Meal prepping: Char the corn, and chop the mango, onion, jalapeño, and herbs in advance, storing them separately from the lime juice and salt for a day. When it's time to serve, just combine everything fresh.
- Storage: Keep the salsa in an airtight container(to prevent discoloration) in the refrigerator for up to 2-3 days. The mango will naturally release a bit of juice as it sits, so drain any excess liquid and give it a gentle stir before serving.
- Freezer: And this is not a freezer-friendly recipe, as onions and mangoes lose their texture when frozen and thawed.
Frequently Asked Questions
Slice off both sides of the mango around the pit, then score each half in a grid pattern without cutting through the skin. Flip the half inside out and slice the cubes away from the peel. Then chop them finely to match the size of the corn kernels.
This mango corn salsa is fantastic with grilled chicken, blackened salmon, fish tacos (especially these mahi mahi tacos), and tortilla chips. It also makes a colorful addition to a charcuterie board.
Fresh mango is best for clean, firm dice, but thawed frozen mango works if you drain it well first. Expect a slightly softer texture in the final salsa.
Black beans and the diced avocados are the most popular add-ons.
📖 Recipe
Mango Corn Salsa-Perfect for Fish & Chicken
Ingredients
- 1 tablespoon avocado oil or neutral cooking oil
- 2 cups corn kernels fresh, canned and drained, or thawed frozen
- 2 ripe mangoes peeled and finely diced
- 1 bell pepper finely chopped
- ½ cup red onion finely chopped
- ½ jalapeño seeded and finely chopped (optional)
- ½ cup fresh cilantro chopped
- 2 tablespoons fresh lime juice about 1½-2 limes
- ½ teaspoon fine sea salt or to taste
Instructions
- Peel the mango, then slice around the pit and dice the flesh into small, even pieces. Keep the size similar to the corn kernels so every bite feels balanced.
- Finely chop the bell pepper, red onion, jalapeno (if using), and cilantro.
- Heat oil in a skillet over medium-high heat. Add corn and sauté for 2-3 minutes until lightly golden and slightly charred, then let it cool completely.
- In a large mixing bowl, add the mango, corn, bell pepper, red onion, jalapeño, and cilantro.
- Drizzle with fresh lime juice and sprinkle with salt. Toss gently until everything is evenly coated without breaking down the mango.
- Spoon over grilled chicken, fish tacos, or salmon. It also works great with tortilla chips for a fresh, simple dip.
Notes
- Fresh, canned, or thawed frozen corn all work, but fresh corn provides the best flavor and texture.
- Adjust the heat by increasing, reducing, or omitting the jalapeño.
- Swap cilantro with parsley or mint; use any color bell pepper.
- Prep ingredients 1 day ahead; add lime juice and salt before serving.
- Refrigerate up to 3 days; not recommended for freezing.
