Salsa with Mango and Corn

Salsa with Mango and Corn


16 people made this

A lovely salsa that combines mango and corn with three fresh chillies. Serve over barbecued meat or fish.


Serves: 8 

  • 3 chillis, adjust to heat preference
  • 1/4 cup coarsely diced red onion
  • 1 bunch coriander, diced
  • 2 small tomatoes, diced
  • 3 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 1 mango - peeled, seeded and diced
  • 1/2 cup diced green capsicum
  • 1/2 cup fresh corn kernels
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon white sugar
  • 1 pinch salt and ground black pepper, to taste

Preparation:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour20min 

  1. Remove the stems from the chillies and place them (including seeds), the red onion, half the coriander 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 coriander, the remaining tomatoes, the mango, green capsicum, corn, cumin and sugar in a medium bowl.
  3. Stir in the chilli mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.

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