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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.
Yes, this recipe actually calls for canned corn but you can use fresh as well. For even more added flavor use barbequed corn on the cob.
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for mango corn salsa.
Mango: this recipe uses one mango, you can use frozen instead of fresh and even swap with pineapple for a twist.
Corn: canned or fresh corn should be used in this recipe.
Tomato: this recipe uses two vine ripe tomatoes cut into small bite sized chunks. Do not discard any liquid from the tomatoes, that adds to the flavor and juices of the salsa.
Red Onion: be sure to cut the red onion as finely as you can so that the lime juice can marinate it in the refrigerator before serving.
Cilantro: measure out one cup of cilantro loosely packed prior to chopping. The cilantro adds a wonderful flavor to this salsa.
Lime juice: if you do not have fresh you can use lime juice from the container. Use enough to replace 1 full lime.
Chop tomatoes into bite size pieces. Thinly slice 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.
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.
Serve with Air Fryer Shrimp Tacos, Blackened Chicken Tacos, fish or with your favorite chips.
“ohsnapmacros Mango Corn Salsa”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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