Mango Salsa

10-Minute Mango and Corn Salsa

  • Author: Deborah
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 1x


An easy Mango and Corn Salsa recipe that requires only 8 ingredients that you can make in 10 minutes or less.



  • 1 cup fresh mango diced
  • 1 ear corn or 1 cup frozen thawed at room temperature
  • Juice from 1 large lime
  • 1 medium jalapeno seeded (or not) and finely diced
  • 1/2 medium red onion finely chopped
  • 1/2 medium orange bell pepper finely chopped
  • 1/2 cup cilantro coarsely choppedĀ 
  • 2 large cloves garlic minced or finely diced


  1. Dice mango by making slices while still in the skin and them removing with a spoon or knife.
  2. If using fresh corn, cut with knife from the cob. If using frozen, measure out and leave at room temperature while preparing the other ingredients.
  3. Squeeze lime over small garnish bowl and set juice aside.
  4. Dice jalapeno pepper.
  5. Chop red onion.
  6. Dice orange bell pepper. If you don’t have orange, a red bell pepper or green one will do.
  7. Coarsely chop cilantro.
  8. Mince or chop garlic.

Now, add all ingredients to a medium bowl and toss with juice of fresh lime. Serve immediately or chill for 2 hours prior to serving.


  • Any color bell pepper is fine to use.
  • This salsa goes great with tacos, chips, or anything to which you’d like to add flavor.
  • Salsa will keep up to a week in an airtight container in the fridge.
  • This recipe shouldn’t be frozen. It would probably thaw and become too soggy.
  • You may substitute parsley for cilantro.
  • If you don’t like the heat of fresh jalapeno, remove the seeds before adding to recipe.
  • Category: Side Dish
  • Method: Fresh
  • Cuisine: Mexican