This vibrant mango black bean salsa is a delicious and easy way to liven up any meal. Ready in just 15 minutes, it makes the perfect appetizer, side dish, or vegetarian main course.
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The magic of this mango black bean salsa lies in its ability to deliver complex flavors through simple, fresh ingredients. The natural sweetness of ripe mango pairs beautifully with the creamy texture of black beans, while fresh herbs and zesty citrus add brightness and depth to every bite.
This versatile dish works equally well as a dip with tortilla chips, a topping for meats like tandoori fish or chicken tikka boti, and even as a standalone salad for a light and healthy lunch.
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Why you'll love this recipe
- Quick and easy preparation: This no-cook recipe comes together in just 20 minutes, requiring only simple chopping and mixing. Perfect for last-minute entertainment.
- Perfect meal Prep option: For those who like to plan and prep their meals a week at a time, this is an ideal make-ahead dish.
- Perfect for Taco Tuesday: This mango black bean salsa is the ideal accompaniment for all your Mexican-inspired mains, such as shredded beef tacos or sheet-pan chicken quesadillas.
- Nutritious snack: Packed with protein and fibre, and naturally vegan and gluten-free, this recipe accommodates various dietary preferences and makes for a great snack.
Ingredient notes
- Black beans: Rinsed and drained, canned black beans work best for this recipe.
- Mangoes: Select a ripe but firm mango that yields slightly to gentle pressure. It should be sweet but not overly soft, as it needs to hold its shape when diced.
- Red bell pepper: Choose peppers that are firm and glossy with no soft spots.
- Red onion: The vibrant color and sharp flavor of red onions are a perfect contrast to the sweet and juicy mangoes.
- Serrano pepper: These add a fresh heat to the salsa that complements the other flavors. Remove the seeds and membranes for a milder taste, or leave them in for a more intense flavor.
- Cilantro: A key ingredient, cilantro adds a fresh, herbal note that ties all the other flavors together.
- Limes: Fresh lime juice adds necessary acidity to the salsa and prevents the mango from browning.
- Spices: I like to use a combination of salt and New Mexico Chile that is available at most supermarkets. If you have trouble sourcing this, you can use any Mexican spice blend that is available.
Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.
Substitutions & variations
- Adjust the seasoning: Add finely diced serrano peppers or a pinch of cayenne pepper for an extra kick of heat.
- Add avocado: Fold in diced avocado just before serving for an extra creamy and rich texture.
- Add different fruits and vegetables: Try diced pineapple or corn kernels alongside or instead of the mango for a variety of flavors.
- Add cheese: For a more substantial mango black bean salsa, consider adding crumbled queso fresco or feta cheese.
Step-by-step instructions
- Step 1: Squeeze the limes, mix the juice with the salt and chili powder, and set aside.
- Step 2: Dice the mangoes, red bell pepper, serrano peppers, and onion.
- Step 3: Mix the beans with the seasoned lime juice, chopped cilantro, and pomegranate seeds (if using).
- Step 4: Give everything a good toss, chill for 30 minutes, and serve.
Expert tips
- Choose the proper mango ripeness: The mango should be ripe enough to be sweet and fragrant but firm enough to dice cleanly without turning to mush.
- Dice uniformly: Cut all ingredients to similar sizes (approximately ¼-inch dice) for optimal texture and visual appeal.
- Let it marinate: Allow the salsa to chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together.
- Taste and adjust: Always taste before serving and adjust lime juice, salt, and heat level according to your preference and the sweetness of your mango.
Serving suggestions
- Appetizer: Serve it as a vibrant appetizer with crispy tortilla chips or toasted pita triangles.
- Topping or side: It makes an excellent topping for meats like tandoori shrimp or lamb loin chops, adding a fresh contrast to rich, smoky flavors.
- Filling and stuffing: Use it as a filling for tacos, quesadillas, or even avocados for a nutritious and Instagram-worthy meal.
- Breakfast: The salsa pairs beautifully with breakfast dishes, such as scrambled eggs or as part of a breakfast burrito.
Recipe FAQS
How long does black bean and mango salsa keep in the refrigerator?
The salsa can be stored in the refrigerator for up to 3 days in an airtight container. Beyond 3 days, the mango turns soft and discolors.
Can I freeze this salsa?
Freezing the salsa is not recommended, as the texture will change significantly due to the high water content in the mango and vegetables.
Can I make this salsa ahead of time?
Yes! Prepare all the ingredients and store them separately in the refrigerator. Combine everything 30 minutes before serving.
Other mango recipes you may like
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Black Bean and Mango Salsa
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Ingredients
- 2 cans black beans (15 oz each)
- 2 mangoes
- 1 red bell pepper
- ½ red onion
- 2 serrano chilies (see notes)
- 4 limes
- 1 teaspoon salt
- 1 teaspoon new mexico chili (see notes)
- ½ cup cilantro
- ¼ cup pomegranate seeds (optional)
Instructions
- Squeeze the limes, mix the juice with the salt and chili powder, and set aside.
- Wash and rinse the black beans and set aside.
- Dice the mangoes, red bell pepper, serrano pepper, and onion, and mix with the beans.
- Add the seasoned lime juice, chopped cilantro, pomegranate seeds (if using), and mix well.
- Chill for 30 minutes and then serve.
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