Mango Black Bean Salsa is fresh, vibrant, healthy, delicious and super simple to make! It’s a refreshing make-ahead appetizer or the perfect accompaniment to all your grilling entrees!
As much as I get giddy over spring/summer and it’s ushering in gorgeous beach weather, I am almost more giddy because it brings juicy, sweet, plump mangoes filling every grocery store which in turn means Mango Black Bean Salsa! This Mango Black Bean Salsa is bursting with sweet mangoes, hearty black beans, crunchy bell peppers, fresh sweet corn, aromatic red onion and a dash of chili powder and cumin all brightened by lime juice and cilantro then spiced to your desired heat with jalapenos.
MANGO BLACK BEAN SALSA
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In essence, it’s perfect for spring/summer gatherings with its delectable balance of sweet, savory, and as spicy-as-you-want-it heat and perfect for you because you can tailor this salsa to your personal tastes by adding more or less of any of the components.
Mangoes have long been one of my favorite foods, but if you aren’t as confident selecting ripe mangoes yourself, please don’t shy away from making this Mango Black Bean Salsa or cooking with them. You can definitely ask someone to help you in your quest to find the perfect mangoes but it really is as easy as selecting a ripe avocado – the same rule applies that unripe mangoes are very firm and become softer as they ripen. Ripe mangoes will also sometimes boast a fruity aroma at their stem ends. Just be aware that the red color on some varieties has nothing to do with ripeness, but it sure is beautiful.
Once you master selecting ripe mangoes, you will be ready to delish-ify chips, tacos, salads, salmon, halibut, pork, chicken etc. with this Mango Black Bean Salsa. It is so good, you will be eating it straight out of the bowl with your fork. Been there, loved that.
Now you are just minutes away from this Mango Black Bean Salsa – just chop, toss, and eat!
Want more mango recipes?
- Strawberry Mango Daiquiri
- Mexican Mango Rice Salad
- Mango Chicken Skewers
- Mango Coconut Ginger Icebox Cake
- Tropical Bruschetta
- More appetizer recipes…
Tools used in this Mango Black Bean Salsa recipe
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Plastic Wrap: I always have a box or two of plastic wrap on hand to wrap up food that needs to chill or to store leftovers.
Black Beans: I don’t usually have time to cook my own black beans, so these canned beans and a quick option to add to my favorite recipes!
Chili Powder: I love spicing up Mexican-inspired recipes with chili powder!
Ground Cumin: Cumin is a common spice in Mexican cuisine that gives a great earthy flavor to any dish!
- 2 large mangoes, chopped
- 1 cup black beans, rinsed and drained
- 2 Roma tomatoes, fleshy part removed, chopped
- Fresh corn from 1 ears sweet corn (raw, don’t cook)
- 1/2 large red bell pepper, chopped
- 1/4 red onion, chopped
- 1-2 jalapenos, seeded, deveined & minced
- 1 garlic clove, finely minced
- 2 tablespoons lime juice
- 1/4 cup finely chopped cilantro
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Freshly ground salt and pepper, to taste
- Add all the ingredients (starting with just 1 jalapeno) to a medium mixing bowl and toss well. Taste and add additional jalapeno, salt, pepper, lime etc. to taste if desired.
- Best if covered with plastic wrap and chilled at least one hour before serving.
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