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Home » Appetizers

Published: May 29, 2023 · Modified: May 29, 2024 by chhavi

Mango Corn Salsa- Pico de Gallo

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Get ready to salsa into summer with Mango & Grilled Corn Pico de Galla, aka salsa! It's a refreshing recipe for tacos, fish, salads, or chunky chip dip. Best part? Make it ahead and serve it straight from the fridge!

Mango, grilled corn, cilantro, red bell pepper salsa in a white and blue bowl, served with tortilla chips

Why this recipe works

1. Chunky salsa, which brings a gorgeous freshness to the table.
2. Quick recipe that comes together within ten minutes
3. The charred corn, cilantro, and mango create a delicious texture and flavor.

What can be more summery than mango and corn? And together, they are such a heady combination!

This simple, Chunky Mango salsa will surely be a hit at any potluck or party! As someone who entertains often, I always look for make-ahead recipes that can be served cold.

And this is exactly that! Make it the night before, stick it in the fridge, and let the flavors meld together. Or if you aren't all about the planning( which I am not, on most days) chop everything up, put it in a nice bowl, add some chips and call it a party! (With some Margaritas and Beer of course!)

The smoky grilled corn, the sweet mango, and the hint of heat from jalapeno, Sigh. It makes for the most refreshing summer party "dip" ever!

You will be scooping this up with chips, putting it on your grilled or air fryer fish, pork, and shrimp, Stuffing it in your tacos or just eating it straight up!

If you love serving cold appetizers like me, try the Black Bean Corn Feta Dip and my new obsession - Greek Yogurt Caramelized Onion French Dip. I can't get enough of it! Or you can make a healthy dinner of broiled red snapper with mango salsa.

Ingredients for Mango Grilled Corn Salsa

To prepare this tantalizing mango corn salsa (pico de gallo), gather the following ingredients:

  • Onion
  • Mango
  • Corn - On the Cob or Kernels
  • Red Bell Pepper
  • Coriander Leaves
  • Jalapeno
Ingredients to make Mango Corn Pico de gallo- Onion

Mango

Corn - On the Cob or Kernels

Red Bell Pepper

Coriander Leaves

Jalapeno

Mango

For this recipe, we want a firm yet sweet Mango.You can use different types of mangoes for mango salsa, such as Tommy Atkins, Ataulfo (Champagne), or Kent. It depends on your preference and what's available. Tommy Atkins offers a firmer texture. Ataulfo mangoes are creamy and sweet, while Kent mangoes are soft and juicy. Choose the one that suits your taste best!

If you can find Indian & Thai varieties, those work too. Just make sure the mango is firm enough to cut. Needless to say, Pick seasonal, local mangoes when possible.

In India, we make many things with mangoes, like my childhood favorite - Mango Lassi and Indian Raw Mango Chutney. I can never let a summer go without making these two!

Corn

To make this salsa, you can use corn on the cob or shucked corn kernels- frozen or fresh. Grilling the corn gives the salsa a chewy and smoky quality which I love!

You can grill the whole corn on the cob on a barbecue in summer or air fry the corn or char it on your hob(if you have a burner kind of a hob).
If not, then you can saute corn kernels in a pan till they are nicely brown.

Jalapeno

Jalapeno will add the very much-needed heat to this salsa. You can decide whether you want just a hint of it and choose to add a small amount only.

But if you like your pico de gallo spicy, add a whole jalapeno, chopped up.

If you can't find jalapeno, add local green chilies or banana peppers.

Hot Tip

Most of the heat in chilies lies in the seeds. So de-seed the chili before using to get all the flavor and none of the heat!

How to Make Mango Corn Salsa

Step 1: Cut the Mango

Cutting a Mango with a knife and a wooden cutting board
Slicing the Mango

Start with placing the mango thin side up.

Cut the mango along the seed into a clean slice.

Making cuts on the mango
Scopping the mango into a bowl

Using a sharp knife, Make horizontal and vertical cuts. Try not to cut through the skin and remember the center is thicker than the sides.

Use a spoon to scoop it all into a bowl.

Cut the mango small enough so that it's not too big a sweet bite in one scoop.

Step 2: Grill or Pan fry the Corn

Pan frying shucked corn or sweet corn.
Cutting the corn kernals off a grilled corn on the cob

You can choose to pan fry corn kernels, gril or air fry them. In the picture, I have pan fried frozen corn kernals ( also called sweet corn).

In this picture, we have Grilled the corn and used a sharp knife to cut the grilled kernals off the cob.

Step 3: Mix everything together

Cut the rest of the ingredients. And simply add them all to a bowl.

Squeeze the lime in, add salt, chopped jalapeno and give it a gentle mix.

Grilled corn on the cob in a black plate, with chopped up cilantro, bell pepper. lime and onion, along with a blue bowl of mango
Diced up Mango in a white bowl
Diced up mango, grilled corn, red bell pepper, onions and cilantro in a white bowl
Mixed up grilled corn and mango salsa

Step 4: Chill

If you want, you can serve the salsa at this point but I like the salsa to sit for a couple of minutes.

This helps all the flavors mix together and make for a more cohesive salsa.

Mango & grilled corn Salsa in a white and blue bowl, served with tortilla chips

How to Serve Mango Pico De Galla

You can serve it in a shallow bowl with chips and crisps as a classic appetizer. Just keep a fork or two in the bowl to make scooping the salsa onto the chip easy.

Besides this, there are a lot more fun ways to enjoy this salsa:

  1. Taco Topper: Add a generous spoonful of mango corn pico de gallo to your favorite tacos for an explosion of flavors.
  2. Grilled Delights: Use it as a vibrant topping for grilled fish, shrimp, or chicken to enhance their natural flavors.
  3. Salad Companion: Sprinkle some mango corn salsa pico de gallo over a green salad to add a refreshing twist.
  4. Seafood Sensation: Serve mango corn salsa pico de gallo alongside grilled or seared seafood dishes like fish, Shrimp, scallops, lobster, or ceviche. Here is my quick air fryer tilapia to rescue your dinner.

Variations

While this mango corn salsa recipe is already bursting with flavors, don't be afraid to explore variations and additions to suit your palate. Here are a few ideas:

  • Add a squeeze of orange juice and the zest for a hint of citrusy brightness.
  • Add some Smokiness with smoked paprika.
  • Experiment with different herbs, such as mint or basil, to add a unique twist.
Mango, grilled corn, cilantro, red bell pepper salsa in a white and blue bowl, served with tortilla chips

Tips for Storage and Shelf Life:

To ensure your mango corn pico de gallo remains fresh and flavorful, follow these tips:

  • Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
  • If the salsa becomes watery, drain any excess liquid before serving.
  • Don't limit its usage to just one meal—repurpose the salsa as a delicious topping for Quinoa Bowls, a side salad, or a flavorful addition to wraps and tacos.

Pairing

Apart from Tortilla Chips, these are my favorite things to eat this salsa with

  • Air Fry Pita Chips
  • Air Fryer Breaded Buffalo Shrimp
  • Air Fryer Sweet Potato Wedges
  • Easy Air fryer Frozen Tilapia Fish Fillets

More Epic Cold Appetizers & Condiments

Cold appetizers and condiments are the best not only for their refreshing and vibrant burst of flavors but also because they are incredibly easy to make and serve at a party. With no need for cooking or reheating, these chilled delights can be prepared ahead of time, allowing you to focus on enjoying the company of your guests rather than being stuck in the kitchen.

  • Olive Oil & Balsamic Herb Bread Dip
  • My Famous 5 minute Yogurt Dip
  • Roasted Red Pepper Feta Paprika Dip
  • Black Bean Corn Feta Dip

If you make this Mango Corn Salsa, drop me a note. I would love to hear your thoughts. Also! Do give this recipe a rating. It will help me reach more people.

Tried it? I’d love to know! Tag me or drop a comment below — your feedback totally makes my day.

Mention #yellowthyme or tag @yellowthyme on Instagram or follow me on Pinterest.


Mango Corn Salsa

Mango Corn Salsa or Pico de Gallo - made with Grilled corn, Jalapenos and Red Bell pepper- perfect for Tacos, salads , grilled fish or chips
5 from 8 votes
Pin Recipe Rate Recipe Print Recipe
Prep Time: 10 minutes minutes
Servings: 5
Calories: 72kcal
Author: Chhavi

Ingredients 

  • 1 ½ Cups Mango* Diced
  • 1 Whole Corn on the cob* or 1 ½ cups of Grilled or Sautéed Corn
  • ¼ Cup Onion Red or white
  • ½ Cup Red bell pepper Diced
  • ¼ Jalapeno Minced( or lesser)
  • 2 tablespoon Cilantro Chopped
  • ½ Lime about 1 tablespoon lime juice
  • Salt

Instructions

  • Cut the Mango into small cubes. Check for step by step photos in the "How to Cut the Mango section.
  • Grill one Corn on the cob or you can air fry it too. Cut the kernals off using a sharp knife.
  • Add everything to the bowl. Mix it up together.
  • Let the Salsa sit for 5-10 minutes till the flavors mesh together.
  • Serve at room temperature.

Notes

 

Mango

Choose a sweet, firm mango that can be cut into cubes easily.
Also make sure the mango cubes arent too large. You want everything to come together in one bite.

Corn

You can use corn on the cob and grill it. A perfect summer dish.
Or you could char it on your gas hob, grill it on a grill pan or air fry it too.
You can also use corn kernals, also called as sweet corn and saute them in a pan.

Jalapeno

If you don't want to add heat to your salsa, you can skip it.
For extra hot salsa, Chop up the whole jalapeno
If you want only the flavor and none of the heat, remove the seeds from the jalapeno before adding them to the salsa.

Serving

Serve the Salsa Cold or at room temperature.
This refreshing summer recipe pairs very well with tacos, grilled fish, grain bowls, or as a chunky chip dip.

Storing

    • Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
    • If the salsa becomes watery, drain any excess liquid before serving.

Nutrition

Serving: 5tablespoon | Calories: 72kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 389mg | Potassium: 482mg | Fiber: 9g | Sugar: 2g | Vitamin A: 7037IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 4mg

More Appetizers

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  • Jalapeno popper chicken dip

Reader Interactions

Comments

    5 from 8 votes (3 ratings without comment)

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    Recipe Rating




  1. Paula says

    May 29, 2024 at 1:00 pm

    5 stars
    This was so full of flavour and surprisingly easy too. Thanks so much!

    Reply
  2. Glenda says

    May 29, 2024 at 1:33 pm

    5 stars
    We loved this sweet, fresh salsa. I had no idea that corn and mango paired so well, but I'm definitely remembering that for other recipes. This was absolutely delicious! Thanks for the recipe.

    Reply
    • chhavi says

      May 30, 2024 at 4:23 am

      Thankyou! Charred corn and sweet mangoes are such a great match!

      Reply
  3. Isabelle says

    May 30, 2024 at 3:15 am

    5 stars
    second time making this for our mexican themed dinner and always a hit! thanks

    Reply
  4. Vivian says

    May 31, 2024 at 3:35 am

    5 stars
    I totally loved the balance of flavors in this salsa! I made a small batch to try it out and I can't wait to serve this on our upcoming weekend party!

    Reply
  5. Kate says

    June 01, 2024 at 6:24 am

    5 stars
    By far one of the best pico de gallos I have ever tasted! I can assure you that this will find its way on our dinner table many times from now on!

    Reply

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