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Mango corn salsa with red bell pepper, red onion and cilantro in a white bowl, served with lime and tortilla chips.

Mango Corn Salsa

Mango corn salsa combines juicy mango, sweet corn, crunchy bell pepper and fresh lime in a colorful, chunky dip. Red onion adds a sharp bite, cilantro brings freshness, and a little jalapeño gives it gentle heat.
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Prep Time 25 minutes
Optional resting time 15 minutes
Total Time 40 minutes
Servings: 8 appetizer portions (about 1/2 cup)
Ingredients Method Notes

Ingredients
  

  • 2 cups diced ripe but firm mango approximately 330 g
  • 1 cup cooked corn kernels approximately 165 g, cooled and well drained
  • ½ cup finely diced red bell pepper approximately 75 g
  • ¼ cup finely diced red onion approximately 40 g
  • 1 small jalapeño finely chopped, with seeds and inner ribs removed if desired
  • ¼ cup loosely packed fresh cilantro chopped
  • 2 tablespoons fresh lime juice plus more to taste
  • ¼ teaspoon fine salt plus more to taste

Method
 

  1. Prepare the corn. Make sure the kernels are cool and thoroughly drained. If they look wet, spread them briefly on a clean kitchen towel or paper towel to remove surface moisture.
  2. Dice the mango and vegetables. Cut the mango into roughly ¼-inch pieces. Dice the bell pepper and onion slightly smaller so they distribute evenly throughout the salsa.
  3. Combine the ingredients. Add the mango, corn, bell pepper, red onion, jalapeño and cilantro to a mixing bowl.
  4. Add the seasoning. Pour in the lime juice and sprinkle over the salt. Fold gently with a large spoon until everything is lightly coated.
  5. Rest if desired. Cover and refrigerate for about 15 minutes to let the flavors mingle.
  6. Taste and serve. Stir gently, then adjust the lime juice, salt or jalapeño. If juice has collected at the bottom, use a slotted spoon to transfer the salsa to a serving bowl.

Notes

Makes about 4 cups. The recipe assumes pre-cooked, cooled corn; otherwise allow extra cooking and cooling time.