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.
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.
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, 1/4 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 1/8 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.
How to Make Black Bean Mango Salsa
Time needed: 1 hour and 15 minutes.
- 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).
- Add the black beans, mango, red bell pepper, jalapeño, cilantro, garlic, and salt.
- Squeeze in lime juice. Stir together
- Refrigerate for at least one hour, and enjoy!
Onion: Sweet onion, Vidalia onion, yellow onion, white onion, or green onion would be fine substitutes. Use equal amounts.
Jalapeño: Use 1/4 tsp 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.
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.
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.
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
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.
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!
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.
MORE SALSA RECIPES YOU'LL LOVE:
Mango Black Bean Salsa
- 3/4 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 1/2 jalapeño
- 2 teaspoons minced garlic 2 cloves
- 1/8 teaspoon salt
- 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.
This post was originally published on February 18, 2012. Text, recipe, and photos have been updated.
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