Corn and Mango Salsa

Last week we were rewarded with two days of beautiful sunshine! We therefore grabbed the opportunity to use our new barbecue on our new balcony for supper for the very first time. I love a good barbecue, but let’s be frank, it is a boys thing. So, my contribution to the meal was a fresh and zingy corn and mango salsa.


Last week we bought some Thai red chillis. After we had used what we needed, we chopped up the rest and stuck them in an air tight jar with some fresh rosemary and thyme and covered them in extra virgin olive oil. This is now a delicious oil with a kick. Ideal for the salsa.

Chilli oil

Corn and Mango Salsa
Serves 4
Prep in 10 minutes

Ingredients and suggested quantities:
1 tin of sweetcorn, drained of liquid
¼ red onion, chopped into smallish pieces
1 handful of fresh mint, finely chopped
1 handful of fresh coriander, or cilantro as they call it here, finely chopped
½ fresh mango, cut into cubes
½ large beef tomato, deseeded, and cut into cubes
1 lime, zested and juiced
2 tbsp good olive oil
1 tsp chilli oil, and a few pieces of the chilli depending on how fiery you like it
Salt and pepper to taste

1. Combine all the above, taste and its ready to go

Corn and Mango Salsa

Chunky, zingy and fresh.  Perfect with a smoky barbecue.

In the next batch I added a perfectly ripe avocado, which was absolutely delicious. I completely forgot to take a photo, but it is well worth the addition.


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