Easy Mango Corn Salsa Recipe for Chips and More!
Last Update: 5/30/2025
It almost seems unjust to call this Mango Corn Salsa a salsa. Sure, it’ll take your chips & salsa to a whole new level. But this homemade salsa has so many other uses besides putting some snap in your apps as the perfect topper for tortilla chips!
This easy Mango Corn Salsa recipe is so flavorful it can perk up so many dishes.
The sweetness of the mango, tomato, and corn combined with the tangy lime, and zingy onions and jalapeño—it’s a flavor explosion!
And it’s not just delicious, it’s beautiful! The vibrant colors can transform even the dullest bag of chips into a fun appetizer.
Mango Corn Salsa Ingredients and Substitutions
Fresh ingredients are key to my favorite summer salsa, but I have some tips that will ensure you can make it all year round.
Corn
Corn is a quintessential Mexican cuisine staple, so I love it in this salsa. But if you’re not a fan, you can leave it out.
If you’re keeping it in, you can opt for fresh, frozen, or canned corn. Summer is all about fresh sweet corn, so preference in the kind of corn to use is in the order just given.
If you use fresh corn, cook it and cut it off the cob. Boiled, microwaved, or grilled corn all work.
Mango
Mangos also appear often in traditional Mexican food, and their sweetness is what makes this salsa.
Therefore, ripe sweet mangos are preferred. If fresh fruit isn’t available or you cannot find a sweet mango, you can use frozen mango.
Tomatoes
There’s no good substitute for fresh ripe tomatoes. I think Campari tomatoes have the best flavor, and they are easy to seed. But Roma tomatoes, cherry tomatoes, or any sweet tomatoes will do.
Red Onion
Red onion is sweeter and obviously more colorful than yellow onion or white onion. As a result, reds are my first choice for this mango corn salsa recipe. If you must replace them, try shallots or green onions.
Jalapeño Pepper
I always remove the seeds from jalapeño peppers with a sharp knife so that they’re not too spicy. But if they scare you, you can replace jalapeño with green bell pepper.
I like the taste of red bell pepper better than green, but since our tomatoes are red, I’d go for a green bell if I were subbing out for jalapeños.
Cilantro
I usually prefer a fresh herb to dried, and that is definitely the case here. Fresh cilantro helps bring the wide mixture of flavors together. It’s a must for me.
However, some people have a gene that makes cilantro taste like soap. If you are one of these people, replace the cilantro with parsley, mint, or chives.
Garlic Salt & Cumin
There is some leeway here. Chili powder can also work in place of cumin, or in addition to. Sea salt or kosher salt can step in for garlic salt.
Lime Juice
Use fresh lime juice over bottled lime juice whenever possible. It’s that simple. You can even get fancy and add a touch of lime zest.
If you don’t like lime, substitute lemon juice or apple cider vinegar.
MANGO CORN SALSA RECIPE
Servings: 6
Ingredients
1 cup chopped ripe mango
½ cup corn kernels
½ cup chopped tomatoes
⅓ cup chopped red onion
1 tablespoon chopped jalapeño pepper
1 tablespoon chopped cilantro
½ teaspoon garlic salt
¼ teaspoon cumin
1 tablespoon lime juice
Instructions
1. In a mixing bowl, add all of the ingredients.
2. Stir gently until well combined.
3. This is such an easy recipe, you’re already done! Serve or store.
If you’re a big fan of food photos, post your mango salsa on Instagram with one of these captions for Mexican food.
Serving Mango Corn Salsa
How to Serve
Fresh mango corn salsa can be served cold, or at room temperature. Transfer it to a small bowl to serve with tortilla chips or try using it as a sauce as suggested below.
Serve With . . .
Mango Corn Salsa can be substituted in for regular salsa for everything from fish tacos to hamburgers. Try it with our Mexican recipes for breakfast tacos, mulitas, quesadillas, and/or Guiltless Gluten-Free Nachos.
Once you make this mango salsa, you’ll want to use it on everything from grilled chicken, pork, and fish to veggies, black beans, and rice!
Make Ahead & Storage
You can make this mango corn salsa recipe up to 3 days ahead of serving time. Just store it in an airtight container until you’re ready to enjoy it.
additional POPULAR MEXICAN RECIPES
White Pozole
Super Simple Guacamole
Day of the Dead Recipes
More Articles About Food in Mexico
Mexico City Street Food
Oaxaca Food Guide
Oaxaca Street Food
Must-Try Yucatan Foods
Day of the Dead Foods
