Mango & Black Bean Salsa
A bright, chunky salsa that balances sweet ripe mango with hearty black beans, crisp bell pepper, and a kick of jalapeño. Fresh lime juice and cilantro tie everything together for a refreshing side that doubles as a light dip or a topping for grilled fish and tacos.
For 4 servings
- prep
Cook the black beans from scratch.
Soak the dried black beans overnight in plenty of water. Drain, then boil in fresh water until tender but not mushy, about 45 to 60 minutes. Drain well and let cool to room temperature.
TIPDo not add salt to the boiling water — it can toughen the bean skins. Season only after cooking. - prep
Dice the mango and vegetables.
Peel the mangoes and cut the flesh away from the pit. Dice into small, even cubes. Finely dice the red bell pepper and red onion. Remove the seeds and membranes from the jalapeño, then mince finely.
TIPChoose mangoes that are ripe but still firm — they should give slightly when pressed but not feel mushy. - mix
Combine all ingredients.
In a large mixing bowl, gently fold together the cooled black beans, diced mango, red bell pepper, red onion, jalapeño, and chopped cilantro. Add the fresh lime juice, salt, and cumin powder. Toss until evenly coated.
TIPFold gently with a rubber spatula to keep the mango pieces intact and the beans from breaking. - rest · ~10 min
Let the salsa rest before serving.
Cover the bowl and let the salsa sit at room temperature for at least 10 minutes. This allows the lime juice and salt to draw out the natural juices and meld the flavors.
TIPFor deeper flavor, refrigerate for 30 minutes — the sweetness of the mango will intensify as it chills. - serve
Give a final toss and serve.
Toss the salsa once more right before serving. Spoon into a serving bowl and serve at room temperature or lightly chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use ripe but firm mangoes so the dice holds its shape in the salsa without turning mushy.
- 2Do not add salt to the bean cooking water — it can toughen the skins; season the salsa at the end.
- 3Remove all seeds and white membranes from the jalapeño to control heat without losing flavor.
- 4Let the salsa rest for at least 10 minutes (or up to 30 in the fridge) so the flavors meld and the lime juice draws out natural juices.
- 5Fold the ingredients gently with a rubber spatula to keep mango cubes and black beans intact.
- 6This salsa tastes best the day it’s made, but leftovers can be refrigerated for up to 2 days — drain any excess liquid before serving again.
Adapt it for your goals.
Spicy Mango Habanero
Replace jalapeño with half a seeded habanero for a fruity, intense heat that pairs beautifully with the mango and black beans.
Avocado Add InAvocado Add-In
Fold in one diced ripe avocado just before serving to add creamy richness and healthy fats — ideal for turning the salsa into a heartier salad.
Grilled Corn & MangoGrilled Corn & Mango
Add 1/2 cup grilled corn kernels for a smoky sweetness that complements the mango and brings a classic Mexican street-corn vibe.
No Cilantro (Herb Swap)No-Cilantro (Herb Swap)
If cilantro isn't your favorite, substitute fresh mint or a mix of mint and flat-leaf parsley for a bright, different herbaceous note.
Why this is on our healthy list.
Rich in Fiber
Black beans and mango both provide dietary fiber, which supports healthy digestion and helps keep you full longer.
High in Vitamin C
Mango, bell pepper, and lime juice are excellent sources of vitamin C, a key antioxidant that supports immune function.
Plant-Based Protein
Black beans are a great plant-protein source, making this salsa a satisfying addition to vegetarian and vegan meals.
Low in Added Fat
This salsa is made without any added oils, relying on the natural flavors of fresh produce for a light and refreshing dish.
Frequently asked questions
Yes — just drain and rinse a 400g can of black beans thoroughly, then pat dry before folding in. Skip the cooking step.
