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.