READY IN ABOUT 1½ hrs

Mango Corn Salsa

Read Reviews (14)

"A prize winning salsa on my block! Sweet with heat!! Serve with corn chips or use as a topping for grilled fish and meat. This one is spicy..." — FrackFamily5

Directions

Remove the stems from the serrano peppers and place the serranos (including seeds), the red onion, half the cilantro, and half the tomatoes into a food processor; process until smooth. Pour in the rice vinegar and olive oil; pulse until smooth.
Stir together the remaining cilantro, the remaining tomatoes, the mango, green bell pepper, corn, cumin, and sugar in a medium bowl. Stir in the serrano pepper mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.

Kitchen-Friendly View

PREP 20 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Mar 07, 2012

This was amazing! I will be making this again and again! I couldn't find fresh mango's and so I actually used a bag of frozen mango pieces. Sometimes these are not very sweet, so I defrosted them by soaking them in a cup of mango fruit juice to make sure they had plenty of sweetness and flavor and added the mango and juice to the salsa. Followed the recipe for everything else and the salsa was amazing! Oh, I did add extra tomato. Good to know that frozen mango can be used in a pinch. The second night we had this, I mixed diced avocado into it, and that was great too! Thanks for a terrific salsa recipe! My husband hasn't stopped talking about it!

—NZtoAZ

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Jul 07, 2009

This recipe is easily adjusted for taste preferences but each ingredient is essential, contributing to the distinctive flavor and texture of this cool, fresh Salsa. It goes well with a wide variety of main dishes as well as a stand-alone chip dip.

—DragonREG

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15 Ratings

Jun 24, 2009

This was awesome, served it over grilled chicken, brought the leftovers into work with chips. Everyone loved it!

—Mary K

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May 26, 2009

Best salsa ever!

—Abby

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Sep 05, 2010

Hi- this is my recipe and I should mention that the cilantro bunch is to your personal preference. You can always add more if you want.

—FrackFamily5

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May 18, 2010

Loved it. Used it as a topping for a salad w/ grilled tilapia. Highly recommend. Did deseed the serrano peppers, the heat was just about right.

—Echo

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Aug 27, 2009

Used this to top the Marinated Tuna Steak recipe on this site. It was great! I used one whole serrano pepper and removed the ribs and seeds on the other two and was plenty hot for us. Might reduce the cilantro in 1/2 next time.

—Angie S.

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Jul 24, 2011

Wonderful recipe! I followed the recipe exactly and served with Grilled Shrimp Scampi and Orzo with Parmesan and Basil. The different flavors made a fantastic dinner and it was great with lunch the next day. Thank you Frack's!

—Lucky Noodles NOT a

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Nutrition

Calories
47 kcal
2%

Carbohydrates
7.5 g
2%

Cholesterol
0 mg
0%

Fat
2 g
3%

Fiber
1.4 g
6%

Protein
0.9 g
2%

Sodium
55 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mango Corn Salsa

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 47
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.3g 1 %
Cholesterol 0mg 0 %
Sodium 55mg 2 %
** Potassium 178mg 5 %
Total Carbohydrates 7.5g 2 %
Dietary Fiber 1.4g 6 %
Protein 0.9g 2 %
Sugars 4.5g
Vitamin A 18 %
Vitamin C 33 %
Calcium 2 %
Iron 4 %
** Thiamin 6 %
** Niacin 5 %
** Vitamin B6 6 %
** Magnesium 4 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.