Make your own refreshing mango corn salsa! This easy-to-follow recipe will show you how to make a delicious condiment that’s perfect for summer barbecues. It’s infused with all the right spices and flavors to keep you coming back for more!
Make the most of summer and enjoy this deliciously fresh mango corn salsa recipe. This quick and easy condiment can be made in no time, and it’s perfect for summer gatherings or family meals.
Transform your favorite plant-based black bean burritos into something fabulous with this salsa. Get the recipe and impress your guests with the tantalizing flavors of mango, corn, and more!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Fresh corn — You’ll need three ears of corn (still in the husk) or 1 ½ cups of frozen corn. I do not recommend canned corn for this recipe.
- Jalapeño — You’ll need one medium jalapeño pepper for this recipe. You can substitute green bell pepper if you don’t want any jalapeños in your salsa.
- Onion — I prefer using a red onion for its bright color and flavor. You can substitute a shallot or a green onion. Here’s more on spring onion replacements if you’d like more options.
- Mango — Finally, we get to the star of the show! You’ll need 1 cup of diced mango. You can use fresh or frozen mango.
- Herbs — I like to add 2 tablespoons chopped fresh cilantro. There are many cilantro haters out there. If this is you or your clan, you can substitute dried cilantro which I find has a more subtle flavor. Or you can substitute chopped fresh parsley.
- Lime — You’ll need a fresh lime to add both the zest and the juice for the best flavor.
- Seasoning — You can add salt and pepper to taste. For a low-salt option, you can substitute no salt or Mrs. Dash Chipotle seasoning.
How to Make Corn Mango Salsa
- Cook corn on the cob and allow it to cool slightly.
- Shave off the corn from the husk.
- Remove the jalapeno stems, seeds, and inner membranes. Then mince the flesh.
- Add corn, minced jalapeños, minced red onion, diced mango, and chopped cilantro to a bowl.
- Stir in lime zest and lime juice to the bowl.
- Season with salt and pepper as desired.
The Best Mango Corn Dip
There are some exciting flavor variations you can use to make this dip. I love having options, so I hope you appreciate these tasty mango corn dip ideas:
Mango Corn Black Bean Salsa
Add a cup of cooked black beans to transform this dip into a fiber-filled dip. Black beans add fiber, texture, and color to every bite!
Mango Corn Avocado Salsa
Cut an avocado in half and remove the pit. Cut the flesh into cubes by making 4 or 5 vertical and 4 or 5 horizontal cuts in the flesh of each avocado half. Add these cubes to the salsa for added color and nutrition in every bite!
Street Corn Mango Dip
Add a couple of tablespoons of plant-based mayo along with this tasty dairy-free parmesan cheese for a fast and easy street corn version of this corn mango dip. You will love every bite!
Store mango corn salsa in an airtight container in the fridge for up to 5 days. It can also be frozen, although it can impact the texture of the mango once it thaws. To freeze it, transfer the salsa to a freezer-safe container and freeze it for up to 2 months.
If you love this corn mango salsa recipe, here are more plant-based Mexican dips to try:
Mango Corn Salsa
- 3 ears of fresh corn (still in the husk) or 1 ½ cup frozen corn
- 1 medium jalapeño
- ¼ cup red onion peeled and minced
- 1 cup diced mango
- 2 tablespoons fresh cilantro substitute chopped fresh parsley
- 1 medium lime
- salt and pepper to taste
- Cook corn (in the husk) in the microwave for 12 minutes (4 minutes per ear of corn). Use oven mitts to transfer hot ears of corn to a cutting board. Chop off the root end of the corn, and use your mitted hands to grab the pointy end of corn and gently press the corn out of the husk. Repeat with remaining ears of corn. Then allow them to sit on the cutting board to cool.
- Once the corn is cool enough to handle, hold one ear of corn upright with the base of it resting on the cutting board and cut down to remove the corn. Turn the cob and repeat until all the corn has been removed. Repeat with remaining cobs.
- With gloved hands, use a paring knife to remove the stem ends of jalapenos. Remove the seeds and inner membranes, and pith. Cut the remaining jalapeno flesh into slices, and mince the slices. Add 1 to 3 tablespoons of minced jalapenos to your salsa, depending on your taste preferences.
- Add corn to a bowl. Add chopped jalapeños, minced red onion, diced mango, and chopped cilantro to a bowl. Optional add-ins: cooked black beans and/or chopped avocados.
- Zest and juice the lime. Then add lime zest and lime juice to the bowl. Stir to combine.
- Season with salt and pepper as desired.
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Mango Corn Black Bean SalsaAdd 1 cup of cooked black beans to the salsa for added fiber, color, and texture.
Mango Corn Avocado SalsaCut an avocado in half and remove the pit. Cut the flesh into cubes by making 4 or 5 vertical and 4 or 5 horizontal cuts in the flesh of each avocado half. Add these cubes to the salsa for added color and nutrition in every bite!
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.