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corn mango salsa in blue bowl

Corn Mango Salsa

This bright and summer salsa is loaded with mango, corn and avocado and is the perfect mango salsa for fish or any seafood you may desire.
Course Salsa
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 204kcal
Author Ryan Beck


  • 2 mangoes, pitted, peeled and diced into ½" cubes (about 1 ½ cups)
  • 2 ears corn, sliced from the cob (about 1 ½ cups)
  • 1 avocado, pitted, peeled and diced into ½" cubes
  • 1 jalapeño, seeded and diced
  • ¼ cup red onion, diced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh basil, chopped
  • juice from 1 lime


  • First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
  • In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Serve immediately or cover and store in fridge for 1 day.


  • If possible, use fresh corn on the cob and mango. However if you're making this in the winter, frozen will work fine.
  • Be consistent with dicing the mango, avocado and onions so you have the same great bite every time.
  • If you like some heat, keep the seeds from the jalapeño in the corn mango salsa.


Serving: 1serving | Calories: 204kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 589mg | Fiber: 6g | Sugar: 26g | Vitamin A: 2150IU | Vitamin C: 101.5mg | Calcium: 30mg | Iron: 0.7mg