5 Minute Mango Salsa with Canned Corn
Made with sweet juicy mango, fresh sweet corn and tangy lime, this summer salsa is the perfect combination of flavors and takes just a few minutes to come together.
I used canned corn to make this an easy recipe but if you have time to bbq, adding roasted corn adds the best flavor. Keep in mind, the longer you let it marinate in the fridge the more the flavors will develop. I like to do at least an hour.
Serve this with fish tacos, air fryer shrimp tacos or as a dip with a bag of chips. You can also drizzle this salsa over chicken breasts or air fryer salmon to add a sweet crunch to your protein.
Why you’ll love this recipe
- Fresh ingredients.
- Perfect dish full of summery flavors.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for mango corn salsa.
- Ripe Mango: I love using fresh mango but that can be hard to find. Frozen mango works great, just be sure to defrost before using. You can even swap with pineapple for a twist.
- Canned Corn: canned corn makes this easy but fresh corn, frozen defrosted corn, grilled corn or even canned fire roasted tastes incredible.
- Tomato: vine ripe Roma tomatoes are my favorite with this fresh salsa. Don’t discard any liquid from the tomatoes, that adds to the flavor and juices of the salsa.
- Red Onion: red works best for this salsa adding lots of flavor.
- Cilantro
- Fresh Lime juice: you can use bottled lime juice in a pinch but fresh is always best.
Variations
- Add black beans or red bell pepper for some crunch.
- Use a small amount of jalapeño pepper for a little kick.
Dietary Modifications
- This recipe is gluten-free and dairy-free as written.
How to make this mango corn salsa recipe
Step 1: prep tomatoes, onions and mango
Chop tomatoes into bite size pieces. Thinly slice or chop red onions. Peel and chop mango, discarding the core. Remove cilantro from the stem and measure pre chopped and loosely packed. Chop into small pieces.
Step 2: mix everything together and refrigerate
Add all ingredients for the salsa in a bowl and mix together well. Place in the refrigerator covered for at least one hour prior to serving.
Expert Tip!
Serve with chips, fajitas or in Air Fryer Shrimp Tacos.
Recipe FAQ
Serve with Air Fryer Shrimp Tacos, Blackened Chicken Tacos, fish or with your favorite chips.
Simply give the mango a soft squeeze to see if it is soft on the inside. If the mango is not ripe yet leave it on the counter for a few days to ripen before using. This recipe is best with a nice soft ripe mango. You can alternately use frozen mango chunks to make mango corn salsa.
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Mango Corn Salsa
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Ingredients
- 1/2 can corn 150g
- 1 small mango, diced 140g
- 2 small vine tomatoes, chopped 200g
- 1/2 red onion, finely sliced or uniformly chopped 100g
- 1 cup fresh cilantro chopped
- juice of 1 lime
- 1/2 tbsp. salt
Instructions
- Add all salsa ingredients to a bowl and refrigerate for at least a hour before serving.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Be sure to finely slice the onions and measure cilantro pre-chopped and loosely packed.
- For a hint of heat, add a little jalapeño pepper.
