Mango Corn Salsa

Mango Corn Salsa

It almost seems unjust to call this Mango Corn Salsa, Salsa. It’s not just to eat with chips, although that is delicious—Mango Corn Salsa is so much more!

Of course it can be substituted for regular salsa for tacos, carnitas, quesadillas, and even our Guiltless Gluten-Free Nachos.

Use Mango Corn Salsa to complete a healthy meal! Top grilled chicken, pork, or fish with it. It's also yummy on veggies and rice! This homemade salsa is the taste of summer!

So refreshing and, like I said, it's great with chips. It’ll take your Chips & Salsa to a whole new level! You will want to use Mango Corn Salsa on everything!

Corn is a staple Mexican food. From masa for tortillas and tamales, to side dishes, and the elote as street food in Mexico City.

Mangos also appear often in traditional Mexican cuisine, and I love them both. My mom used to bring me mangos when she’d visit me because she new I liked them so much.

Nutritionally speaking, mangos are high in fiber, Vitamins C and E, beta carotene, calcium, flavonoids, and amino acids. Translation: The health benefits of mangos include everything from cancer prevention to improved digestion, eye health, and some say even heat stroke. With summer just around the corner, I say bring on the Mango Corn Salsa!

Mango Corn Salsa Recipe

Servings: 6
Ingredients

1 cup of mango, peeled
3 seeded tomatoes
¼ of a red onion
2 tablespoons of corn
2 teaspoons of diced Serrano chilies
1 tablespoon of lime juice
1 tablespoon chopped cilantro
1 teaspoon of minced garlic
1 teaspoon of chili powder

Instructions

Chop the first 3 ingredients separately in a food processor. If you don’t have a processor, by hand is good. Besides being faster, a food processor will retain more of the juices. Pulse each ingredient and then empty into a bowl. Add remaining ingredients and toss all together.