This mango salsa is the perfect balance of sweet and spicy and so refreshing too! A perfect pairing with fish, tacos, atop leafy greens or enjoyed as a chunky dip with tortilla chips. It is so versatile and easy to make!
Mango is one fruit I am extremely familiar with (most of my childhood was spent devouring mangoes every summer vacation at my grandparents’ home in Karachi) and most Pakistanis/South Asians are obsessed with them! And while mango is not a low carb fruit, as a Pakistani it would be sacrilegious of me not to have at least a few recipes on the site!
Pakistani mangoes are some of the most flavorful mangos in the world which are usually exported globally. Varieties like Anwar Ratol, Sindhri and Langra are some of the most popular. For this recipe as well as my Mango Chaat, however, I have used a large tart variety more widely available here in the US, Haden from Mexico.
Table of Contents
- What is salsa
- Why you’ll love this mango corn salsa
- What you will need
- How to make it
- A hack to cook frozen corn
- Tips & substitutions
- What to eat with mango salsa
- More to try
What is salsa
Salsa refers to a wide variety of sauces used as condiments eaten with Mexican foods and commonly used as a dip for tortilla chips. They can be cooked or raw and smooth or chunky. It is usually made with tomatoes, onions, green chili pepper and cilantro.
Why you’ll love this mango corn salsa
Who said salsa only has to be savory? This tart and sweet variation is a winner combination! It’s:
Sweet and tangy A perfect balancing salsa, bursting with summer flavor.
Quick and easy It’s as easy as cutting and chopping all the ingredients and then seasoning them. No cooking required! In fact, I have a hack below to cook the corn should you use the frozen variety.
Fresh Mangoes and corn are both at peak season in the summer so this is the perfect time to make it fresh!
What you will need
Mango Use a tart variety like the Haden or Tommy Atkins or Langra if you’re outside the US.
Corn Although I believe in fresh, I also know many of us don’t have lots of time or inclination so I’ve made it super simple and use frozen corn here. Frozen vegetables are actually harvested and frozen at peak season so they are a great alternative to fresh produce. I would advise against canned corn as it is a bit soft but if you have no other option, then go for it.
Red onion I like the color this brings to the salsa but you can easily use white onion.
Jalapeno Use the full jalapeno if you like it spicy. I wouldn’t use Serrano as it makes it too spicy. You want a subtle heat in this salsa.
Seasonings Lime juice, salt & pepper are all that’s needed!
Cilantro Chopped fine.
How to make it
A hack to cook frozen corn
Boil some water in your electric kettle or in a pot and place the frozen corn in a small bowl. Pour the boiling water on top of the corn and let it sit there for 5 minutes, no more, no less. Since frozen corn has been blanched prior to freezing, we don’t need to soak it too long in the water.
If you’re using fresh corn, cut the kernels with a sharp knife along the cob, bring a pot of water to a boil and cook the corn kernels for 5-10 minutes.
Meanwhile, start chopping the mango, onion and jalapeno. Once the corn is done, use a strainer to drain the water and let the corn sit in it to ensure all the moisture is gone before adding it to the rest of the veggies.
Toss everything together and season with the salt, pepper and lime juice.
Garnish with finely chopped cilantro and let sit for about 10 minutes for all the flavors meld together.
Tips & substitutions
- Chop the fruit and veggies small so that they are easy to scoop up and this makes it esthetically pleasing too!
- I kept it simple here but you can easily add in an avocado and or some red beans to bulk it up.
- Make it spicier by adding some crushed red pepper flakes or some hot sauce.
- Don’t have lime? Use lemon juice! You can even use Tajin.
What to eat with mango salsa
You can enjoy this mango corn salsa with my Salmon Bowls, Lamb Bowls and even as a side with Chicken Quesadillas.
As a snack, this mango salsa goes really well with grain free tortilla chips (affiliate)
More to try
If you try this recipe, I’d appreciate it so much if you would rate it below! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
Mango Corn Salsa
Ingredients
- 1 mango skinned and chopped fine
- 1 cup sweet corn I use frozen
- 1/2 red onion chopped fine
- 1/2-1 jalapeno chopped fine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lime, juiced or 1 tablespoon
- 2 tablespoons chopped cilantro
Instructions
- If you're using frozen corn kernels, begin by soaking them in boiling water for 5 minutes. While the corn thaws and cooks, prep the other ingredients.Cut the mango into small pieces as well as the onion and jalapeno. Add them to the bowl. Season with salt and pepper and lime juice. Sprinkle chopped cilantro and toss everything together.
- Let the salsa sit for 10 minutes so the flavors meld together. Enjoy!
The mango corn salsa turned out delicious and refreshing. Added some avocado and raspberries. Thank you eat drink pure for these amazing recipes 🙏💐
So happy you enjoyed it!