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

Course Appetizer

Prep Time 10

Servings

Calories 72kcal

Author Chhavi

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.

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.

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.

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.

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.

- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.