Southwestern Mango Salsa

April 27, 2022
Recipe By: Heather Kelley

This Southwestern Mango Salsa is AMAZING! It’s a mango corn salsa that’s delicious on fish tacos, or great with chips.

Cook Time15 min

Ingredients

3 Mangoes
2 TBS Honey
1 TBS Salt
10 oz Frozen Corn
1 15.5 oz Can Black Beans
1 Orange, Red or Yellow Bell Pepper
2 Avocados
1 Bunch Cilantro
1/2 Red Onion
1/4 tsp Cumin
1/8 tsp Cinnamon
1/8 tsp Chili Powder
4-6 Limes

Method

Dice the mangoes, bell pepper, avocado, cilantro and red onion. Place them in a large bowl.

Open the can of black beans, and drain out the liquid through a sieve. Rinse with water until the liquid runs clear. Add the corn to the sieve and rinse with cold water to help thaw. Add to the bowl.

Add the rest of the ingredients to the bowl except for the limes.

Juice 4 limes and pour the juice into the bowl. Stir and taste. If your salsa needs a bit more brightening, juice the rest of the limes into the bowl. Stir to combine. Serve immediately or refrigerate for up to 1-2 days.

This recipe make a lot of salsa. If you don’t want a large amount, half it.

Southwestern Mango Salsa - Video

Southwestern Mango Salsa - Method

This Southwestern Mango Salsa is SERIOUSLY soooo good. It’s an amazing mango corn salsa that is delicious on Fish tacos, or with just chips on it’s own. It’s super fresh, just in time for summer BBQ’s and get-togethers with family and friends. This recipe makes A LOT. Feel free to half it if you don’t plan on feeding the masses.

Let’s get started! This is seriously an easy mango salsa recipe. Dice, dump, stir. Done! Let’s start with the dicing. You’ll want to dice the mangoes, bell peppers, onions, avocados, and cilantro up into fairly small chunks. Too big and you won’t get all of the delicious medley of flavors on your chip. No one wants a big bite of red onion to fight with. Once you’re done dicing, dump all of the ingredients into a large bowl. You’ll want to make sure it’s big enough so you can stir everything together at the end.

Next, you’ll want to rinse the beans and the frozen corn. I like using frozen corn instead of canned corn. I feel like it’s fresher and has a better texture/chew. Also, corn thaws incredibly fast! When I rinse my black beans, I throw my corn in the mix and run cold water over it for a minute or two. That’s all it needs! I don’t rinse the corn with hot water. I feel like this affects the texture of the corn. A cold water rinse is all this mango corn salsa needs.

Finally, dump the rest of the ingredients into the bowl except the limes. This recipe is going to need some taste testing with the lime juice. The limes I used when making this were a bit dry. They were the best I could find at the time. If your limes are nice and juicy, you may not need to full 6. Start with juicing 4 limes. Stir the salsa, and give it a taste. If it tastes bright and zippy, you’re good to go! If you feel like it could use a bit more, feel free to add in the rest of your limes.