Mango, Corn, and Black Bean Salsa Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 8, 2014
Maybe it was just not my type of flavors, but it lacked something. I think if the corn were not canned, but rather grilled or roasted, it would have added more flavor. Also it seemed like too much lime juice. The addition of pineapple or something would have given it a bit more character too. Oh, well. You live and learn. Next....
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Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 15, 2014
I couldn't find ripe mangos at the grocery store, so used 3 peaches instead. I found the salsa very tart, with so much lime juice and no type of sweetener--kept thinking, did I miss something in the instructions?? As is, I thought it was just ok. "Love" the people who gave this 5 stars, but yet doctored it up with mango salsa, tomatoes, corn starch, etc...
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Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA

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Reviewed: Feb. 14, 2014
Wonderful!! Didn't think I could make salsa but this is quick, easy & delicious! I increased fresh cilantro to ½ cup & added ¼ cup candied jalapeños & 1 whole diced fresh jalapeño. I also heated up the juice in a can of diced tomatoes & thickened it with a teaspoon of corn starch & a tablespoon of brown sugar & the juice in the jar of candied jalapeños which gave it some sweet kick. Yum!!!
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Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Nov. 23, 2013
Mangos were out of season so I used a mango salsa, avocado and some chopped roasted bell. Perfect for Anne Burrell's "potato" fish.
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Reviewed: Oct. 15, 2013
One of my favorite things! I add some chopped hot pepper and some cumin. It is delish!
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Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA
Living In: Ewing, New Jersey, USA
Reviewed: Jul. 16, 2013
Delicious. Wish I'd doubled the recipe.
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Photo by lovestohost
Reviewed: Apr. 13, 2013
I was surprised to find how much I enjoyed this! This is a great lighter appetizer that will become a staple in my entertaining menu. Per personal preference, I did sub fresh parsley for cilantro and I used frozen corn instead of canned. Served w/blue corn tortilla strips, this was a big hit w/our guests last evening. THANK YOU for the recipe, GMW!
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Cooking Level: Intermediate

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