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Corn Mango Avocado Salsa

A vibrant and refreshing salsa combining sweet mangos, creamy avocados, and smoky grilled corn, perfect for summer gatherings and taco nights.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Fresh, Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups Frozen fire-roasted corn (or 2 cobs fresh corn) If using fresh corn, grill until charred.
  • 2 medium Mangos Choose ripe for maximum sweetness.
  • 1 large Avocado Add lime juice immediately after cutting to prevent browning.
  • 1 medium Red bell pepper Remove seeds before chopping.
  • 1 medium Red onion Chop finely.
  • 2 tablespoons Lime juice Freshly squeezed for best flavor.
  • 1 teaspoon Lime zest Enhances lime flavor.
  • 1/4 cup Cilantro Chopped for freshness.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1 medium Jalapeño pepper (optional) Finely minced for heat.

Method
 

Preparation
  1. If using frozen corn, thaw it by microwaving for 30–60 seconds or warming in a skillet over medium heat without rinsing.
  2. For fresh corn, grill 2 cobs until slightly charred and slice the kernels off the cob.
  3. Peel and dice the mangos and avocado; chop the red bell pepper, red onion, and cilantro. If using jalapeño, finely mince it.
Assembly
  1. In a large bowl, combine the corn, mango, avocado, bell pepper, onion, cilantro, and jalapeño (if using).
  2. Squeeze in lime juice, add lime zest, and season with salt. Gently toss until well combined.
  3. Taste and adjust seasoning with more salt or lime juice if needed.
  4. Serve immediately or chill for 10–15 minutes before serving.

Notes

For best flavor, let the salsa sit for at least 10 minutes after mixing. Store leftovers in an airtight container for up to three days.