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    Home ยป Recipes ยป Appetizers

    Mango Black Bean Salsa

    Published: Jul 5, 2021 ยท Updated: Aug 3, 2021 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    Mango Black Bean Salsa is an easy, gluten-free, vegan dip that makes everything taste tropical. It's great as an appetizer, snack, or for topping cooked chicken, eggs, or fish.

    clear bowl with Mango Black Bean Salsa on a green plate surrounded by tortilla chips on a blue table

    About Mango Black Bean Salsa

    Mangoes remind me of tropical scenes. But did you know they're actually from India?

    I love learning about food! And when I originally wrote this recipe post back in 2012, I didn't bother to look that up, wrongly assuming that mangos were a tropical fruit since that's where I experienced mangos and where they were imported from in the US. (Not my finest moment. But hey, when you know better, you do better!)

    While I know not everyone loves fruit in savory dishes things, the mango simply makes the salsa taste delightful. Try it; I bet you'll like it.

    The great thing about all salsa is that it is mostly made of vegetables (and some fruit in this case). So it's a delicious and easy way to increase the amount of produce you get into your day.

    Bottled salsa can be high in sodium, but when you make it yourself, you have the ability to control the amount of salt you add.

    This salsa tastes great with chips, of course, as well as served with chicken, shrimp, salmon, and over scrambled eggs. It's good on basically anything.

    mango, red bell pepper, salt, cilantro, bowl of hot water, jalapeno, red onion, garlic, lime, black beans

    Ingredients

    Onion: Red onion is the onion I use in this mango and black bean salsa. Soaking it in hot water for a few minutes helps take the bite out of the fresh onion.

    Mango: The star of the salsa, I use fresh mango. Look for mangos the slightly gives when pressed on the skin, not too squishy, not too hard. Frozen mango would also be fine.

    Black beans: A can of black beans is easiest, but you can also use cooked black beans. Make sure they are whole black beans and not mashed. If sodium is a concern for you, buy the no-salt-added black beans and/or rinse the beans well before adding them to the salsa.

    Bell pepper: Red bell pepper is my preferred bell pepper choice to give this extra color. Plus, it's slightly sweet to balance the jalapeño. An alternative is to use orange or yellow bell pepper. Green bell pepper would be fine but it isn't as sweet.

    Cilantro: While cilantro isn't everyone's favorite herb, I think it's perfect in all salsas. Use fresh cilantro. However, if you aren't a fan of cilantro, substitute with fresh parsley.

    Lime: Lime juice gives your salsa the added tang that balances out the flavors. Lemon juice would also taste good, and you can use bottled lime or lemon juice if needed.

    Jalapeño: Highly suggest adding jalapeño because otherwise, this mango salsa with black beans to make this a savory salsa. Red pepper flakes can be substituted in a pinch.

    Garlic: Fresh garlic is best. You could use refrigerated minced garlic (same amount called for in the recipe: 2 teaspoons). I wouldn't recommend garlic powder, but if you have no other choice, ยผ teaspoon garlic powder could work.

    Salt: A pinch of salt is necessary to enhance the flavors. Feel free to adjust the amount to your liking.

    Cost of Recipe

    • red onion 1 small: $0.69
    • mangos 2: $1
    • black beans 15 ounce can: $0.99
    • red bell pepper 1 medium: $1.50
    • cilantro 3 tablespoons: $0.24
    • lime juice 1 lime: $0.33
    • jalapeño 1 small: $0.20
    • garlic 2 cloves: $0.12
    • salt โ…› teaspoon: $0.01

    TOTAL COST: $5.08 or $0.64/serving (Based on San Diego Sprouts 2021)

    Note this is not the recipe; it's simply to show the cost breakdown of ingredients. Be sure to scroll down to the full recipe to see the specific ingredients and directions.

    four photo collage. the first photo is red onion in water, the second photo is black beans, mango, red bell pepper, and jalapeno in a white bowl, third photo is lime juice being squeezed into the bowl, and the fourth photo is the salsa stirred together

    How to Make Black Bean Mango Salsa

    Time needed: 1 hour and 15 minutes.

    1. Put the onion in a bowl and pour the boiling water over it. Drain.

      Transfer the onion to a bowl (make sure it's a non-metal bowl).

    2. Add the black beans, mango, red bell pepper, jalapeño, cilantro, garlic, and salt.

    3. Squeeze in lime juice. Stir together

    4. Refrigerate for at least one hour, and enjoy!

      bowl of black bean mango salsa surrounded by tortilla chips on a green plate on a blue table

    Recipe Tips

    Variations

    Ingredient Options

    Onion: Sweet onion, Vidalia onion, yellow onion, white onion, or green onion would be fine substitutes. Use equal amounts.

    Jalapeño: Use ยผ teaspoon cayenne pepper in place of jalapeño if desired, or omit for a mild salsa.

    Mango: Use 2 cups frozen diced mango, thawed if you can't find fresh mangos.

    Flavor Substitutions

    Less spicy: leave out the jalapeño or use less of it.

    Lime juice: use lemon juice or red wine vinegar in place of lime juice.

    How to Make Allergy Friendly

    This mango black bean salsa is already vegan/vegetarian, gluten-free, dairy-free, egg-free, nut-free, and soy-free.

    How to Fix a Mistake

    Too spicy: Add another mango or can of drained black beans.

    blue table with mango, jalapeno, red onion, and green plate with tortilla chips and salsa

    Make Ahead Ideas

    Salsa is best made in advance, and this mango black bean salsa is no exception. I recommend making it at least one hour in advance.

    Storage Suggestions

    Keep the salsa in an airtight glass or plastic container in the fridge for up to 7 days. I don't recommend freezing it as the texture will change unfavorably when defrosted.

    Frequently Asked Questions

    Nutrition Benefits

    This black bean and mango salsa has 4 grams of fiber per serving which aids in digestion and can help lower cholesterol and manage blood sugar levels. Plus, it is an excellent source of Vitamins C and A.

    Mango is a good source of Vitamins A, E, and B6, plus folate and copper. And it is an excellent source of Vitamin C.

    pita with salmon, spinach, and mango black bean salsa on white plate with window in background
    (enjoy this photo from the original post in 2012)

    What to Serve with Mango Black Bean Salsa

    The salsa is great served with tortilla chips for a snack or appetizer. And it pairs well with chicken, fish, shrimp, and eggs as a topping.

    I made a pita with some left-over broiled salmon, baby spinach leaves, and black bean and mango salsa. It was so good!

    Final thoughts:

    Like most salsas, Mango Black Bean Salsa is a well-rounded addition to your meals and snacks. It's a tasty way to get in some extra fruits and veggies. And it makes a lot of salsa, so you can make it once to enjoy for the whole week.

    white bowl of black bean and mango salsa on a white counter

    MORE SALSA RECIPES YOU'LL LOVE:

    • Easy Homemade Salsa
    • Edamame Feta Salsa
    • Pineapple Salsa
    • Roasted Vegetable Salsa
    Mango Black Bean Salsa from Living Well Kitchen

    Mango Black Bean Salsa

    Mango Black Bean Salsa is an easy, gluten-free, vegan dip that makes everything taste tropical. It's great as an appetizer, snack, or for topping cooked chicken, eggs, or fish.
    5 from 2 votes
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Resting Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 8
    Author: Meme
    Total Cost: $5.08 or $0.64/serving

    Ingredients

    • ยพ cup red onion finely minced (about 1 small)
    • 4 cups boiling water
    • 2 mangos diced (about 2 cups)
    • 1 (15 ounce) can black beans or 1½ cups cooked, drained and rinsed
    • 1 cup red bell pepper finely diced (about 1 medium)
    • 3 tablespoons fresh cilantro chopped, or parsley
    • 2 tablespoons fresh lime juice from 1 lime
    • 2 tablespoons minced jalapeño about ยฝ jalapeño
    • 2 teaspoons minced garlic 2 cloves
    • โ…› teaspoon salt

    Instructions

    • Put the onion in a bowl and pour the boiling water over it. Then drain. Transfer the onion to a bowl (make sure it's a non-metal bowl).
    • Add the mango, black beans, bell pepper, cilantro, lime juice, jalapeño, garlic, and salt. Gently stir everything together.
    • Refrigerate for at least an hour to allow flavors the blend. The longer the salsa sits together, the better it tastes.

    Notes

    *For a less intense onion flavor, soak the onion in hot water for up to 10-15 minutes.
    *Use ยผ teaspoon cayenne pepper in place of jalapeño if desired, or omit for a mild salsa.
    *Use 2 cups frozen diced mango, thawed, if you can't find fresh mangos.
    *Makes about 4 cups salsa.

    What to Use in This Recipe

    Knife
    Cutting Board
    Strainer
    red, orange, and green mixing bowls
    Bowl
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Mango Black Bean Salsa Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Mango Black Bean Salsa
    Serving Size
     
    0.5 cup
    Amount per Serving
    Calories
    73
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    179
    mg
    8
    %
    Potassium
     
    263
    mg
    8
    %
    Carbohydrates
     
    16
    g
    5
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    1078
    IU
    22
    %
    Vitamin C
     
    48
    mg
    58
    %
    Calcium
     
    25
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    Meme

    This post was originally published on February 18, 2012. Text, recipe, and photos have been updated.

    Doesn't this recipe look good?! You should probably share it:

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    Comments

    1. Mary says

      July 24, 2021 at 8:43 am

      5 stars
      Easy and delicious. Made this last night with a friend and we both loved it!

      Reply
      • Meme says

        July 29, 2021 at 3:44 pm

        YAYYYYY!!! So excited! xo

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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