Mango Corn Salsa
A fresh and vibrant salsa combining juicy mangoes and crunchy corn, perfect for dipping or as a topping for grilled fish or chicken.
Ingredients
For the Base
- 2 ripe mangoes, diced Choose mangoes that are slightly soft to the touch for the best sweetness and flavor.
- 1 cup corn (fresh, frozen, or canned) Use fresh corn for crunch, or canned for convenience.
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño, minced For a milder salsa, remove seeds or swap with a sweet pepper.
For the Sauce
- 2 Juice of 2 limes Lime juice enhances the flavor; lemon juice can be used as a substitute.
- to taste Salt and pepper Adjust seasoning to enhance flavors.
To Serve
- 1/4 cup cilantro, chopped Fresh herbs add flavor; can substitute with parsley or mint.
Instructions
Preparation
- Start by dicing the ripe mangoes and chopping the red bell pepper, red onion, jalapeño, and cilantro.
- In a mixing bowl, combine the diced mangoes, corn, red bell pepper, red onion, and jalapeño. Mix gently to combine.
Saucing
- Pour in the lime juice over the mixture and sprinkle with salt and pepper. Add the chopped cilantro.
- Toss everything together until well combined, ensuring each ingredient is coated with lime juice.
Serving
- You can serve the salsa immediately or let it chill in the refrigerator for about 30 minutes to meld the flavors.
Notes
Store the salsa in an airtight container in the fridge for up to 3 days. Chilling enhances flavor and texture.