Salsa Two Ways: Sweet Mango & Roasted Corn
Jarred salsa is a pantry MVP—but with the right shortcuts, it becomes a launchpad for bold, unexpected flavor.
In these two easy recipes, we’re starting with our Salsa Roja as the flavor base, then building on it with just a few fresh ingredients. First up: a juicy mango salsa that’s sweet-meets-spicy perfection. Then, a smoky roasted corn salsa that feels right at home on tacos, bowls, or eaten straight from the bowl with chips.
No cooking, no extra seasoning—our salsa does the heavy lifting. You just chop, mix, and scoop. Because great food doesn’t have to be complicated. It just has to taste good.
Michael shows you two quick, flavor-packed ways to turn a jar of our red salsa into standout party starters
Sweet Mango Salsa
This sweet-meets-spicy salsa comes together in minutes thanks to our Salsa Roja as the base. Just add fresh mango, red onion, lime juice, and fresh cilantro for a bright, juicy topping that’s perfect on tacos, grilled proteins, or straight up with chips. No cooking. No extra seasoning. Just bold flavor, super easy.
Makes 4-5 cups
MADE WITH SALSA ROJA
INGREDIENTS:
1 jar (2 cups) Salsa Roja
2 ripe mangoes, peeled and diced (about 1½ cups total)
½ red onion, finely chopped
3 tbsp fresh lime juice (about 1½ limes)
¼ cup fresh cilantro, chopped
Optional: pinch of sea salt
Photos + Styling by City Saucery
PREPARATION:
In a large mixing bowl, combine the diced mango*, red onion, chopped cilantro and lime juice
Add the Salsa Roja and stir to combine. Taste and adjust seasoning if needed.
Chill for 15–30 minutes for a deeper flavor.
*How to Cut and Dice a Mango (Safely + Easily)
Stand the mango upright on a cutting board. One pair of opposite sides will feel broad and flat—those are the “cheeks.”
Slice off the two cheeks:
Cut about ¼ inch from the center on both sides to avoid the pit.Score the flesh:
On each mango cheek, use the knife to score a grid (without cutting through the skin).Scoop:
Use a spoon to cut/scoop off the cubes.Trim the sides:
Cut around the pit to get any extra usable mango.Serving Ideas:
Big batch taco night
Spoon over grilled proteins or plant-based mains
Scoop with tortilla chips as a crowd-pleasing dip
Roasted Corn Salsa
This smoky, savory salsa starts with our Salsa Roja and gets a bold upgrade with roasted corn, fresh cilantro and lime. It’s the kind of dip that doubles as a taco topper—or disappears before dinner even starts.
Minimal effort. Maximum flavor. Just how we like it.
Makes 4 cups
MADE WITH SALSA ROJA
INGREDIENTS:
1 jar (2 cups) Salsa Roja
1½ cups roasted corn kernels (use fresh—see note below)
1 tbsp olive oil
1 tbsp fresh lime juice
¼ cup fresh cilantro, chopped
salt to taste
(optional) ½ tsp ground cumin
Photos + Styling by City Saucery
PREPARATION:
Roast the fresh corn
Preheat oven to 450°F.
Toss the corn cobs with a bit of olive oil and roast on a sheet pan for 15–20 minutes, turning once, until browned and blistered.
Allow to air cool to the touch
Place a cutting board or sheet pan under the corn cob to prevent slipping and to catch the kernels. Stand the cob upright on the flat end and using a sharp knife, slice downward from the top of the cob, cutting off the kernels in strips. Rotate the cob and repeat until all kernels are removed.
Mix everything
In a large bowl, combine the roasted corn and cilantro.
Stir in the full jar of Salsa Roja, followed by the lime juice and cumin (if using).
Mix well and taste—add salt or more lime juice if needed.
Let sit for 10–15 minutes before serving to let flavors blend.
Serving Ideas:
Scoop on tacos, nachos, or quesadillas
Add to rice bowls or salads
Serve as a dip with tortilla chips or veggie sticks
Note: we don’t recommend canned corn for roasting, as ir will not hold up to the heat and will fall apart.