This easy 10-minute corn mango salsa is vibrantly colored, bursting with fresh flavors and is great with tortilla chips or in tacos! The perfect appetizer or snack for your Cinco de Mayo party, Memorial day gathering, Fourth of July get together, or anytime you have friends over! Gluten-free, dairy-free and vegan too.
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- Delicious Mango Corn Salsa
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions
- How to Make Corn Mango Salsa (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- What Pairs Well With Mango Corn Salsa?
- Other Recipes for Cinco de Mayo:
- Homemade Sauces/Dips You’ll Enjoy:
- 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!
This fresh, vibrant mango corn salsa is 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 and 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 corn salsa, 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.
Dish by Dish Tips/Tricks:
- Fresh or Canned: You can use either fresh or canned mango chunks and canned corn kernels. I personally think fresh ingredients are best, but if you don’t have fresh, canned will be a great stand in as well.
- Swap Mango for Peach or Pineapple: If you prefer, you can also substitute the sweet mango for diced peaches to make peach corn salsa or diced pineapples for pineapple corn salsa.
- Optional Add-Ins: Feel free to add in black beans or chopped roma tomatoes if you like.
- 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).
Recipe FAQs:
To store, place the corn and mango salsa in an airtight container, or cover with a plastic wrap and store in the refrigerator for up to 4 days.
What Pairs Well With Mango Corn Salsa?
You can enjoy your mango 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)
- Spicy Salsa Fresca (Gluten-Free, Vegan)
Homemade Sauces/Dips You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Corn Mango Salsa (Gluten-Free, Vegan)
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy 10-minute corn mango salsa is vibrantly colored, bursting with fresh flavors and is great with tortilla chips or in tacos! The perfect appetizer or snack for your Cinco de Mayo party, Memorial day gathering, Fourth of July get together, or anytime you have friends over! Gluten-free, dairy-free and vegan too.
Ingredients
- 1 large mango, peeled, seed removed and diced
- 1/2 cup corn kernels
- 1 jalapeño pepper, minced
- 1/3 red onion, diced
- 1/2 red bell pepper, diced
- 2 tablespoons chopped fresh cilantro + more for garnishing
- 1/4 teaspoon salt
- 1 tablespoon fresh lime juice
Instructions
- Combine Mango and Veggies in Bowl: In a large mixing bowl, place the cubed mango, diced red bell peppers, diced red onions, minced jalapeño and corn kernels.
- Add Cilantro and Salt: Add chopped cilantro and salt the to the bowl with the veggies.
- Mix Well to Combine: Mix everything thoroughly until the ingredients are evenly distributed.
- Garnish and Serve: Garnish the corn mango salsa dip with fresh cilantro and serve with tortilla chips.
Notes
Mango: I prefer to use fresh mangoes in this mango corn salsa, but you may also used canned diced mangoes if you don’t have access to fresh mangos.
Corn Kernels: Either fresh corn kernels or canned 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). If you want even more heat, you can substitute the jalapeño with a habanero 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 corn mango salsa, but you can also use yellow onions or white onions too.
Red Bell Pepper: I like using red bell pepper 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 lime juice compliments the flavors of mango and corn very well. If you don’t have fresh limes available, you may also use bottled lime juice instead.
Storing: To store, place the corn and mango salsa in an airtight container, or cover with a plastic wrap and store in the refrigerator for up to 4 days.
- Prep Time: 10 mins
- Category: Sauces
- Cuisine: Mexican
Keywords: Corn Mango Salsa
Hello Felicia!
Thanks for this recipe of easy corn mango salsa which looks so refreshing and appetizing!
I loved the bursting bright colors of all the ingredients combined and refreshing lime juice which awakes all my taste buds when I took my first mouthful of it 🙂
Thanks dear!
Mum
★★★★★
Hi mummy! I imagined you would love this corn mango salsa!! 🙂 Can ask Meriam to make it one day!