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Mango Avocado Corn Salsa on a tortilla chip.
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5 from 1 vote

Mango Avocado Corn Salsa

This bright and fresh Mango Avocado Corn Salsa will make a gorgeous addition to your next summer menu. Set it out with a bowl of tortilla chips or spoon it over grilled chicken, steak, or fish for an unforgettable meal.
Prep Time15 mins
0 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Servings: 8
Calories: 164kcal


  • 2 cups frozen corn or 2 to 3 ears of fresh corn
  • 3 roma (plum) tomatoes diced (about 2 cups)
  • 2 champagne mangoes peeled and chopped
  • 2 avocados chopped
  • cup diced red onion
  • 1 jalapeno seeded and diced (optional)
  • ¼ cup chopped cilantro
  • 1 tablespoon rice vinegar
  • 2 teaspoons olive oil
  • 1 lime juiced
  • sea salt to taste


  • Transfer the frozen corn to a colander and place it in the sink. Rinse the corn with cold water for a couple of minutes, tossing with your hands occasionally to break it up. Continue rinsing and tossing until the corn is thawed. Drain well. If using fresh corn remove the husks and silks and use a sharp knife to slice the corn from the cob.
  • Add the corn, tomatoes, mangoes, avocados, red onion, jalapeno (if using) and cilantro to a large mixing bowl. Set aside.
  • In a separate small bowl combine the rice vinegar, olive oil, lime juice, and a touch of sea salt. Pour the dressing over the salsa and toss lightly to avoid bruising the avocado.
  • Serve immediately or cover tightly with plastic wrap and refrigerate. It's best if served within an hour or two.   


When I make this recipe to serve along with something that already has some heat to it like my Blackened Mahi Mahi or Chipotle Maple Grilled Chicken I will leave out the optional jalapeno. It is delicious either way!


Calories: 164kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 507mg | Fiber: 5g | Sugar: 7g | Vitamin A: 745IU | Vitamin C: 29.3mg | Calcium: 19mg | Iron: 0.7mg