Mango Corn Salsa

14 Reviews

Prep: 20 min
Ready In: 1 hr 20 min

“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...” - by 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.

Nutrition

Amount Per Serving (8 total)

Calories
47 cal
2%

Carbs
7.5 g
2%

Based on a 2,000 calorie diet

Reviews (14)

Rate This Recipe

NZtoAZ

Mar. 7, 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 s..." See moreoaking 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!"

DragonREG

Jul. 7, 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..." See more main dishes as well as a stand-alone chip dip. "