Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 ½ cups cooked corn kernels, cooled
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely diced
- 1 small jalapeño, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Dice mango into small, even pieces and transfer to a large bowl.
- Add the cooled corn kernels and fold gently to combine.
- Finely dice the bell pepper and red onion, then add them to the bowl.
- Mince the jalapeño and add it in, adjusting the amount to your taste.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salsa and fold gently until everything is coated.
- Finally, fold in the chopped cilantro.
- Let the salsa rest for 10 minutes at room temperature before serving.
Notes
Best served fresh with tortilla chips, grilled meats, or in tacos. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg