You know that moment when you need to bring a dish to a party, but your brain is just done? Like, you want something impressive, but also zero stress because you’ve already been running around after kids all day? Yeah, same. That’s exactly why I’m obsessed with this Corn and Mango Salsa—it’s fresh, colorful, and takes all of maybe 10 minutes to throw together.
This Mango Corn Salsa Recipe is one of my go-to quick appetizer recipes when I need something fast but still fancy enough to make people think I’ve got my life together. It’s the perfect mix of sweet corn salsa and juicy mango, with just the right kick from jalapeño and lime. Plus, it doubles as a dip, a side dish, or even a topping for tacos. (Basically, it’s the MVP of appetizer recipes easy finger foods.)
I love serving this at girls’ night appetizers or for a finger foods for small gathering type of vibe. It’s one of those cold appetizers that somehow disappears in minutes—because let’s be honest, bite-size appetizers and party dips easy crowd pleasers always win. And the best part? You can make it ahead of time! (So you can actually enjoy the party instead of running around the kitchen.)
So, whether you need make-ahead appetizers for a crowd, a mango tomato salsa to jazz up taco night, or just a fancy but easy appetizer that requires zero cooking, this sweetcorn salsa recipe is the one. Let’s get into it!
What You’ll Need
This is one of those recipes where you mostly just throw stuff in a bowl and feel like a chef. Here’s what you need:
- 2 ripe mangoes, diced (if they’re not ripe, you’ll be sad—trust me)
- 1 cup corn (fresh is amazing, but frozen or canned works too)
- ½ red onion, finely chopped (adds that little zing)
- 1 jalapeño, minced (or leave it out if your kids freak out over anything “spicy”)
- ½ cup fresh cilantro, chopped (unless you’re one of those “cilantro tastes like soap” people, then just skip it)
- Juice of 1-2 limes (start with one, add more if needed)
- ½ teaspoon salt (or to taste)
- ½ teaspoon chili powder (optional, but it makes you feel fancy)
How to Make Mango Corn Salsa
Step 1: Chop, Chop, Chop
Dice up those mangoes, chop the onion, and mince the jalapeño. If you’re like me, this step might include at least one child asking for a snack while you’re making a snack.
Step 2: Mix It All Together
Throw everything into a big bowl—mangoes, corn, onion, jalapeño, cilantro, lime juice, salt, and chili powder. Stir like you’re making something fancy, even if you’re still in last night’s pajama pants.
Step 3: Taste Test Like a Pro
Grab a chip. Take a bite. Too bland? Add more lime. Too spicy? More mango. Need salt? Toss some in. This is the part where I usually “taste test” like 17 times because, ya know, quality control.
Step 4: Let It Chill (If You Have Time)
If you can resist eating it all immediately, pop it in the fridge for 30 minutes. The flavors get all cozy and even better. But let’s be real—half the time, I just dig in right away.
Step 5: Serve It Up!
Scoop it with tortilla chips, pile it onto tacos, throw it on grilled chicken, or (real talk) just eat it straight from the bowl with a spoon. No judgment here.
FAQs About Mango Corn Salsa
Can I make this Corn and Mango Salsa ahead of time?
Yes! In fact, it gets even better after chilling in the fridge for a few hours. Just give it a good stir before serving. If making it a day ahead, hold off on adding the lime juice until right before serving to keep the flavors fresh.
Can I use frozen or canned corn instead of fresh?
Absolutely! If using frozen corn, let it thaw and drain any excess water. If using canned corn, drain and rinse it well to avoid a tinny taste. Fresh corn off the cob is amazing, but let’s be real—sometimes we just need the easy button.
What can I serve this with?
This Mango Corn Salsa Recipe is super versatile! Serve it with tortilla chips as a cold appetizer, spoon it over tacos, grilled chicken, or fish, or even mix it into a salad for extra flavor. It’s one of those quick and easy appetizers for parties that goes with everything.
Is this salsa spicy?
It depends! The jalapeño adds a little heat, but you can adjust it to your taste. If you’re making it for kids or spice-sensitive guests, leave out the jalapeño or swap it for a pinch of mild chili powder. If you love heat, add an extra jalapeño or a dash of hot sauce.
How long does Mango Corn Salsa last in the fridge?
It stays fresh for about 2 days when stored in an airtight container. After that, the mangoes start to get a little too soft. But honestly? It never lasts that long in my house!
Mango Corn Salsa Recipe Card
Mango Corn Salsa
Ingredients
- 2 ripe mangoes diced
- 1 cup sweet corn fresh, frozen, or canned
- ½ red onion finely chopped
- 1 jalapeño minced (optional for spice)
- ½ cup fresh cilantro chopped
- Juice of 1-2 limes
- ½ tsp salt or to taste
- ½ tsp chili powder optional
Instructions
Step 1: Chop Everything
- Dice mangoes, chop the onion, mince the jalapeño, and toss everything in a large bowl.
Step 2: Mix It Up
- Add corn, cilantro, lime juice, salt, and chili powder. Stir well to combine.
Step 3: Taste & Adjust
- Try a bite! Need more lime? Salt? Spice? Adjust to your liking.
Step 4: Chill (Optional)
- For the best flavor, let it sit in the fridge for 30 minutes to let everything blend together.
Step 5: Serve & Enjoy!
- Scoop it up with tortilla chips, pile it on tacos, or serve alongside grilled chicken or fish.
Notes
- Make it heartier by adding black beans or avocado.
- No mango? Try pineapple or peaches.
- Spice it up! Add an extra jalapeño or a splash of hot sauce.
- Make ahead – Keeps in the fridge for up to 2 days.
Whether you need a quick appetizer recipe for a last-minute get-together, a sweet corn salsa recipe to jazz up taco night, or just a fresh appetizer that makes you feel like you actually planned ahead (for once), this Mango Corn Salsa Recipe is it. It’s the kind of dish that makes people think you put in way more effort than you actually did—my favorite kind of recipe.
It’s also a total lifesaver when you need easy appetizers for a party make ahead, because it gets even better after chilling for a bit. Perfect for girls’ night appetizers, finger foods for a small gathering, or even just a random Tuesday when you’re craving something fresh. Plus, it fits right in with all those best appetizer recipes and cold dips and appetizers that disappear in minutes at parties.
So, grab those mangoes, mix up this mango tomato salsa, and enjoy a little taste of summer—whether you’re serving it at a party or just sneaking bites straight from the bowl while hiding from your kids in the pantry (no judgment, I’ve been there).
Now, go make some fancy but easy appetizers and impress your people! And if your kids actually eat it? Well, consider that a major mom win.
