Mango Corn Salsa

Mango Corn Salsa

15
FrackFamily5 58

"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..."

Ingredients

1 h 20 m {{adjustedServings}} servings 47 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
  2. 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.
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Reviews

15
  1. 16 Ratings

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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 the...

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 vari...

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