Mango & Black Bean Salsa
This vibrant Mango & Black Bean Salsa is a refreshing and fiber-rich condiment, perfect for adding a burst of sweet, savory, and tangy flavors to any meal. Its balanced profile makes it incredibly versatile and satisfying.
For 4 servings
Prepare your ingredients: Peel and dice the fresh mango into small, uniform pieces (about ¼ to ½ inch). Rinse the canned black beans thoroughly under cold water and drain well. Finely dice the red onion and chop the jalapeño (remove seeds and membranes for a milder salsa). Chop the fresh cilantro.
In a medium-sized mixing bowl, combine the diced mango, rinsed and drained black beans, finely diced red onion, and chopped jalapeño.
Add the fresh cilantro, fresh lime juice, extra virgin olive oil, and ground cumin to the bowl.
Season the mixture with kosher salt and freshly ground black pepper. Start with the recommended amounts and adjust later.
Gently toss all the ingredients together with a spoon or spatula until everything is well combined. Be careful not to mash the mango.
Taste the salsa and adjust the seasoning as needed. You might want more salt, a squeeze more lime juice, or an extra pinch of cumin to suit your preference.
Allow the salsa to rest at room temperature for at least 10-15 minutes before serving. This resting time allows the flavors to meld and deepen, enhancing the overall taste.
Serve immediately as a topping for grilled chicken or fish, with tortilla chips, or as a vibrant side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a ripe but firm mango for best results. It should yield slightly to pressure but not be mushy, ensuring it holds its shape when diced.
- 2For varying heat levels, adjust the amount of jalapeño. For more heat, leave some seeds in; for less, remove all seeds and membranes.
- 3Don't skip the resting step! Even a short rest significantly improves the flavor by allowing the ingredients to marry.
- 4If making ahead, store in an airtight container in the refrigerator for up to 2 days. The mango might soften slightly, but the flavors will remain great.
Adapt it for your goals.
Avocado Addition
Add 1 diced ripe avocado just before serving for a creamy texture and extra healthy fats.
Tropical TwistTropical Twist
Incorporate ¼ cup diced red bell pepper or a few tablespoons of diced pineapple for added sweetness and crunch.
Herb SwapHerb Swap
Replace half of the cilantro with fresh mint for a surprisingly refreshing and bright flavor profile.
Why this is on our healthy list.
Rich in Fiber
Black beans and mango are excellent sources of dietary fiber, promoting digestive health and helping to regulate blood sugar levels.
Packed with Vitamins
Mango provides a significant amount of Vitamin C and A, while cilantro and lime juice contribute additional vitamins and antioxidants, supporting immune function.
Heart-Healthy
The combination of fiber, healthy fats from olive oil, and potassium from mango and beans contributes to cardiovascular health and blood pressure regulation.
Frequently asked questions
Yes, you can make this salsa up to 2 days in advance. Store it in an airtight container in the refrigerator. The mango might soften slightly, but the flavors will continue to meld beautifully.
