Blend all ingredients until the smooth salsa is formed.
Transfer to a serving dish and enjoy.
Cover and store leftover salsa in the fridge for up to 4 days.
Heat a grill pan or large skillet over medium high heat. While the grill of pan is preheating, brush the corn and the ripe mango with a little bitof olive oil.
Grill the corn and mango for 5 to 7 minutes, until the corn is cooked through and both have developed grill marks.
Remove the corn and the mango from the grill and allow to cool while you prepare the rest of the ingredients.
Once the corn and mango have cooled, slice the corn off the cob and chop the mango into small cubes.
Add corn and mango to the rest of the ingredients in the salsa and stir to combine.
Squeeze over the lime and season with Tajin.
Transfer the salsa to a serving dish and enjoy!
Cover leftover salsa in the fridge for up to 3 days.
Combine all salsa ingredients in a large bowl then add lime and salt, adjusting the level of sweetness to your taste.
Transfer the salsa to is serving bowl and enjoy!
Cover and store leftover salsa in the fridge for up to 3 days.
Recipe submitted by Olivia Crouppen, LivHungry.