Corn Mango Avocado Salsa

This corn mango avocado salsa is fresh, zesty, and bursting with flavor. It’s made with sweet mango, creamy avocado, crisp bell pepper, and your choice of frozen fire-roasted or freshly grilled corn. Ready in under 10 minutes and perfect with chips, tacos, grilled chicken, or fish.

5 from 1 vote

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Prep Time 10

Total Time 10

Serving servings

Ingredients

2 large ripe mangos, ~3 cups, peeled, pitted, and diced
1 ½ cups corn kernels, use thawed frozen fire-roasted corn or 2 grilled corn cobs
1 large red bell pepper, seeded and finely chopped
1 large avocado, pitted and diced
⅓ cup red onion, finely diced
Juice of 1–2 limes + ½ teaspoon lime zest
¼ cup fresh cilantro, roughly chopped (remove thick stems)
¼ – ½ teaspoon salt, to taste
Optional: 1 jalapeño pepper, minced (for a little kick)

Instructions

Frozen corn prep: If using frozen fire-roasted corn, thaw it by either microwaving for 30–60 seconds or warming it in a dry skillet over medium heat for a few minutes. Don’t rinse it under water because the corn will lose its roasted flavor. Pat dry if needed.
Grilling corn prep: If using fresh corn, grill 2 cobs until slightly charred, then slice the kernels off the cob.
Dice the produce: Peel and dice the mangos and avocado. Chop the red bell pepper (remove the seeds), red onion, and cilantro. If using jalapeño, finely mince it.
Add everything to a bowl: Add the corn, mango, avocado, bell pepper, onion, cilantro, and jalapeño (if using) to a large bowl.
Season and toss: Squeeze in the lime juice, add the zest, and season with salt. Gently toss until everything is well combined.
Taste and adjust: Add more salt or lime juice if needed.
Serve: Enjoy right away or chill for 10–15 minutes before serving. This salsa is great with chips, grilled chicken, fish, or tacos!

Notes

Corn: I love using fire-roasted frozen corn for ease and flavor. No need to rinse—just warm it in a skillet or microwave and pat dry. Grilled fresh corn also works great!

Avocado: Pick ones that are ripe but still firm so they don’t get mushy when tossed.

Make ahead: If prepping in advance, wait to add the avocado until just before serving. The salsa will stay fresh for up to 5 days this way.

Nutrition

Course Appetizer, Side Dish

Cuisine American, Mexican

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