AuthorMike EgrieCategory, DifficultyBeginner
Mango Corn Salsa
Yields4 Servings
Prep Time10 mins
 1 tbsp freshly squeezed lime juice
 2 tbsp chopped fresh cilantro
 ½ tbsp olive oil
 ½ tbsp chopped jalapeno
 1 cup ½ inch diced mango
 1 cup no salt added canned corn, drained
 ½ cup ¼ inch diced red bell pepper
 2 tbsp chopped green onion
1

Combine lime juice, cilantro, olive oil and jalapeno in a small bowl and stir to mix.

2

Add mango, corn, bell pepper and green onion and stir gently.

3

Cover and chill

How to Select:
Choose slightly firm mangos with sweet aroma. Avoid sap on skin.

How to Store:
Store mangoes at room temperature 1-2 days. Refrigerate peeled, cut mangoes.

Nutrition Benefits:
Low fat; saturated fat free; sodium free; cholesterol free; high in vitamin A; good source of vitamin C.

 

Ingredients

 1 tbsp freshly squeezed lime juice
 2 tbsp chopped fresh cilantro
 ½ tbsp olive oil
 ½ tbsp chopped jalapeno
 1 cup ½ inch diced mango
 1 cup no salt added canned corn, drained
 ½ cup ¼ inch diced red bell pepper
 2 tbsp chopped green onion

Directions

1

Combine lime juice, cilantro, olive oil and jalapeno in a small bowl and stir to mix.

2

Add mango, corn, bell pepper and green onion and stir gently.

3

Cover and chill

Mango Corn Salsa
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