. The perfect spicy, healthy for all your fresh salsa needs. with jalapeno that’s naturally whole food plant based (WFPB), vegan and gluten-free and loaded with fresh, wholesome vegetables then tossed with tangy fresh
Nothing like a fresh, quick and easy salsa recipe to kick off the season. This healthy recipe pairs well with my Vegan Tinga Tacos made in an Instant Pot and my Portobello Mushroom Burger with Smoky Chipotle Sauce. And just in case you need something to wash it down with, try my sugar-free Easy Watermelon Mint Agua Fresca, one of the most popular recipes on the blog.
🌟 Why This Recipe Works
- Healthy – mangoes are super good for you. In fact, one cup of mango yields only 100 calories. They are also rich in vitamins and minerals, especially Vitamin C. Just one serving provides 76% of the recommended daily allowance. In addition, this recipe is vegan, gluten-free, oil-free, WFPB, grain-free with no added salt or sugar!
- Quick and easy – 8 ingredients, 10 minutes max. You can’t get much easier than that!
- Versatile – add to tacos, enchiladas, a fresh salad, your favorite burger or just pair it with some chips. This salsa goes great with just about anything.
- Delicious – the ingredients burst into a flavor explosion inside your mouth once they are smothered in fresh lime juice. You get a little sweet from the mango, heat from the jalapeño, and zest from the lime juice.
📋 Ingredient Notes and Substitutions
- Mango – choose the ripest mango in the store. It should be red to yellow with minimal amount of green. It should also be firm, but have some give to it, like an avocado. Last but not least, a ripe mango will have a nice mango scent to it when you sniff it (yes, you must sniff it in the grocery store! )
- Red onion – red onion creates such a nice contrast to the appearance of the salsa recipe, but it’s ok to substitute with any onion you have on hand.
- Corn – fresh off the cob is the healthier option, however, it’s ok to substitute for 1 cup of frozen. It’s best to remove frozen corn and place it in a bowl or cup and allow it to sit out while you’re preparing the rest of the ingredients.
- Lime – fresh is best, but ok to use bottled or substitute with lemon.
- Cilantro – choose fresh and green with no brown spots. If cilantro is unavailable, you may substitute with parsley or another fresh herb.
- Bell pepper – any color bell pepper works with this recipe. I like orange because of the color contrast but red or green will look nice too.
- Jalapeño – remove some of the seeds, all the seeds, or leave the seeds in, depending upon your heat tolerance.
1. Dice mango by making horizontal and then vertical slices while in the skin. Scoop out flesh with a spoon. See below and/or follow this link to learn how to cut a mango. Remove corn from cob with a knife. Dice the onion, bell pepper, and jalapeño. Coarsely chop cilantro. Mince garlic. Toss all ingredients into a bowl.
2. Stir until ingredients are well-incorporated.
3. Add lime juice to salsa mixture.
4. Stir thoroughly. For best results, chill in the refrigerator for 30 minutes to an hour before serving. That’s it! Easy peasy!
🥭 How to Cut a Mango
- First slice each side just past the thick seed in the middle (about ¼ inch).
- Next, take a sharp knife and slice into the skin of the mango being careful not to break through it. Slice horizontally, and then vertically until you have a bunch of little squares.
- Now, with a large spoon, scoop out the flesh over a bowl and whalla! You just learned how to cut a mango.
You can use parsley or any fresh herb of your choosing. You can also use dried herbs, like thyme or dill, if fresh are unavailable.
When I buy a mango, I want to make something with it immediately, so it’s frustrating when stores don’t have ripe ones. If you bring home a green one, ripen it faster by placing it in a brown paper bag in a warm spot in your kitchen for 1-2 days and it should be ready by then.
For best results, salsa should be served immediately after preparation. However, you can store it up to 2 days in your refrigerator without losing flavor. Be sure to give it a good stir once it’s removed from the fridge.
Yes. For best results, let it completely thaw first at room temperature or overnight in the refrigerator.
Yes. This recipe is 100% healthy as it’s naturally WFPB, vegan and gluten-free. It’s also oil-free and grain-free with no added salt or sugar.
👩🏻🍳 Expert Tips
- For a real treat, grill the corn on the barbecue before adding it to your mango corn salsa. This will result in beautiful grill marks that will look amazing in it’s presentation.
- It’s best to serve this salsa immediately after preparation. If you have left-overs, they will store well in an airtight container in your fridge for about 2 days, tops.
🌽 Recipes You Can Add Salsa To
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Mango Corn Salsa with Jalapeño (WFPB, GF)
- 1 cup mango diced
- 1 cup corn fresh or frozen
- 2 tablespoon lime juice
- 1 medium jalapeno seeded; finely diced
- ½ cup red onion finely diced
- ½ cup orange bell pepper finely diced
- ½ cup cilantro coarsely chopped
- 1 tablespoon garlic minced
- Dice mango by making horizontal and then vertical slices while in the skin. Scoop out flesh with a spoon. See section above on how to slice a mango. Remove corn from cob with a knife. Dice the onion, bell pepper, and jalapeño. Coarsely chop cilantro. Mince garlic. Toss all ingredients into a bowl.
- Stir until ingredients are well-incorporated.
- Add lime juice to salsa.
- Stir until all ingredients are thoroughly mixed. Garnish with more cilantro and lime slices. For best results, chill for 30 minutes to an hour prior to serving, or serve immediately
- For a real treat, grill the corn on the barbecue before adding it to your salsa. This will result in beautiful grill marks that will look amazing in it’s presentation.
- It’s best to serve this mango corn salsa immediately after preparation. If you have left-overs, they will store well in an airtight container in your fridge for about 2 days, tops.