Easy Corn Mango Salsa (Gluten-Free, Vegan)

Delicious Mango Corn Salsa

With warmer days coming up, there’ll be plenty of backyard gatherings, picnics in the park, and holiday parties – from Cinco de Mayo, Memorial Day, Mother’s Day, Father’s Day, and Fourth of July!

If you’re looking for a fun appetizer or snack for your upcoming gatherings, here’s a fresh, vibrant mango corn salsa that’s perfect for spring and summer, with it’s sweet, spicy and sour flavors that blend together perfectly.

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this corn mango salsa recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: All you need is 10 minutes to prepare this corn and corn salsa, and no cooking is involved. Just dice, mince and mix!
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this deliciously flavorful spicy corn salsa is 100% gluten-free, dairy-free and vegan. This means that even those with Celiac disease, or those with gluten or lactose intolerances, or those simply on a gluten-free diet or vegan diet can enjoy this corn mango dip without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this easy mango corn salsa recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Mango: I prefer to use a fresh ripe mango in this mango and corn salsa recipe, but you may also used canned diced mangoes or frozen mango if you don’t have access to fresh mangos.
• Corn Kernels: Either fresh corn kernels, canned sweet corn kernels or frozen corn kernels will work.
• Jalapeño Pepper: I like the kick of heat from jalapeños. Be careful when handling jalapeños – make sure not to touch the seeds with your fingers, or if you do, make sure not to touch your eyes after that! (best to use kitchen gloves when mincing the jalapeño pepper). You can substitute the jalapeño with a habanero pepper, serrano pepper, or anaheim pepper. Alternatively, if you don’t want any heat at all, feel free to leave it out.
• Red Onion: I like using red onions for the contrast of color it gives to the mango corn salsa, but you can also use yellow onion or white onion too.
• Red Bell Pepper: I like using red peppers because of the bright red color it adds to the corn salsa. Alternatively, you may also use green bell pepper or yellow bell pepper if you prefer.
• Cilantro: I love the taste of fresh cilantro. Alternatively, if you’re not a fan of cilantro, you may use fresh parsley or basil instead.
• Lime Juice: Fresh tangy lime juice compliments the flavors of mango and corn very well. If you don’t have fresh lime juice available, you may also use bottled lime juice.

How to Make Corn Mango Salsa (Step by Step):

1. Combine Mango and Veggies:

In a large mixing bowl, place the cubed mango, diced red bell peppers, diced red onions, minced jalapeño and corn kernels.

2. Add Cilantro and Salt

Add chopped cilantro and salt the to the large bowl with the veggies.

3. Mix Well to Combine

Mix everything thoroughly until the ingredients are evenly distributed.

4. Garnish and Serve

Garnish the mango corn salsa dip with fresh cilantro and a drizzle of olive oil and serve it at room temperature (or chilled on a hot summer day) with crunchy tortilla chips.

Recipe FAQs:

What Pairs Well With Mango Corn Salsa?

You can enjoy your mango and corn salsa with a bowl of crispy tortilla chips, but apart from a bag of chips, we have many other favorite ways to eat it!

Use this colorful mango salsa in fish tacos, shrimp tacos, chicken tacos or burritos as well! It also goes great on top of grilled pork, grilled chicken thighs, salmon kabobs or air fryer salmon.

Other Recipes for Cinco de Mayo:

• Churros con Chocolate (Gluten-Free, Vegan)
• Guacamole (Gluten-Free, Vegan)
• Homemade Corn Tortillas (Gluten-Free, Vegan)
• Air Fryer Tortilla Chips (Gluten-Free, Vegan)
• Spicy Salsa Fresca (Gluten-Free, Vegan)

Homemade Sauces/Dips You’ll Enjoy: