Mango and Corn Salsa is a bright, refreshing dip that pairs beautifully with fish tacos, grilled chicken, crispy tortilla chips or as a lively side for summer meals. It combines juicy mango, sweet corn and fresh cilantro with a touch of lime and chili for a balance of sweet, tangy and mildly spicy flavors. Make a big bowl for your next cookout — it comes together in about 10 minutes.
With just a few simple ingredients you can prepare Mango and Corn Salsa quickly. This version uses ripe mango, kernels from fresh corn (or thawed frozen corn), chopped red onion, cilantro, jalapeño, lime zest and juice, a touch of honey, and a pinch of chili powder and salt. Dice the mango into small, scoopable pieces so the salsa has texture but still holds together on a chip. You can also serve it as a side salad alongside grilled proteins or rice dishes.
Ingredients that matter
Using ripe mango and fresh corn will give you the best flavor, but frozen mango and corn can work in a pinch. Here are the ingredients to gather:
- Mango — Choose ripe mangos that give slightly to gentle pressure and smell fragrant at the stem. Peel and dice into roughly ¼-inch pieces for the best texture.
- Corn — Fresh corn cut from the cob is ideal, especially in season. If fresh corn isn’t available, use about 1½ cups of thawed frozen corn.
- Lime — Use both the zest and the juice from one lime to brighten the salsa and balance the mango’s sweetness.
- Jalapeño — Adds heat and peppery flavor. Remove the seeds to reduce spice, or substitute a milder bell pepper if you prefer no heat.
- Red onion — Milder and slightly sweet compared to yellow onion; soak chopped onion briefly in cold water if you want to mellow the bite.
- Chili powder — A small pinch adds smoky depth; use ancho, chipotle or regular chili powder depending on preference.
- Cilantro — A generous handful of chopped cilantro brightens the salsa and complements the fruit and lime.
- Honey — Optional, but a small amount enhances and balances the mango’s natural sweetness and the lime’s acidity.
- Salt — Adjust to taste to bring all the flavors together.
Choosing and preparing mangos
Mangos are available year-round, though they feel especially seasonal in warm months. To pick a ripe mango, give it a gentle squeeze — it should yield slightly, similar to a ripe avocado or peach. Smell near the stem end; a fragrant aroma signals good flavor. When cutting, remember the flat, elongated seed in the center and slice around it. One easy method is to peel the mango, cut planks from each side, then dice those pieces. If you must use frozen mango, thaw it first and chop the chunks smaller so the salsa holds together.
How to make Mango and Corn Salsa
The salsa comes together in a few simple steps once the fruit and vegetables are prepped:
- Peel and dice 2 ripe mangos into roughly ¼-inch pieces.
- Cut the kernels from 2 ears of corn (about 1½ cups if using frozen corn, thawed).
- In a medium bowl, whisk together the zest and juice of 1 lime, 1 tablespoon honey, ¼ teaspoon chili powder and ¼ teaspoon table salt.
- Add the mango, corn, ¼ cup finely chopped red onion, 1 medium jalapeño (finely chopped, seeds removed if desired) and ½ cup chopped cilantro to the dressing. Gently stir until combined.
- Taste and adjust seasoning with more salt, lime juice or honey as needed. Serve immediately or chill briefly for the flavors to meld.
What to serve with Mango and Corn Salsa
This salsa is versatile. Enjoy it with:
- Tortilla chips for a fresh, fruity dip
- Fish tacos or grilled fish as a bright topping
- Grilled chicken or pork
- Seared tuna or other seafood
- Crispy tofu or pan-fried tempeh
- Coconut rice or plain jasmine rice for a summery side
- Grilled bread or crostini as a topping
Store leftover salsa in an airtight container in the refrigerator for up to 3 days. Note that texture and sweetness may mellow slightly after refrigeration, so you may want to add a squeeze of fresh lime before serving leftovers.
Variations and tips
Customize the salsa to your taste: swap serrano for jalapeño for more heat, add diced red or orange bell pepper for color and crunch, or stir in a small amount of finely chopped avocado just before serving for creaminess. If your mangoes are less sweet, a little extra honey helps balance the flavors. For a smoky note, char the corn on the grill or in a hot skillet before cutting the kernels off the cob.
Recipe (yield: about 4 cups)
- Zest and juice from 1 lime
- 1 Tbsp honey
- ¼ tsp chili powder
- ¼ tsp salt, or to taste
- 2 ripe mangos, peeled and diced into ¼-inch pieces
- 2 ears of corn, kernels cut off (about 1½ cups if using thawed frozen corn)
- ½ cup chopped cilantro
- ¼ cup finely chopped red onion
- 1 medium jalapeño, finely chopped (seeds removed if desired)
Instructions
- Whisk together lime zest, lime juice, honey, chili powder and salt in a medium bowl.
- Add the diced mango, corn kernels, red onion, jalapeño and cilantro. Gently fold until everything is evenly coated.
- Adjust seasoning to taste. Serve immediately, or refrigerate in an airtight container for up to 3 days.
Notes
To pick a ripe mango, look for a fruit that gives slightly to gentle pressure and has a pleasant, fruity aroma near the stem. When cutting, work around the flat, elongated seed rather than through it. If using frozen mango, thaw and chop it finer so the salsa keeps a desirable texture. Charring the corn before removing kernels adds a smoky dimension that pairs nicely with the sweet mango and tangy lime.