Spicy Mango & Black Bean Salsa
A vibrant, chunky salsa where sweet ripe mango meets hearty black beans, kicked up with fresh jalapeño and a zesty lime dressing. Perfect as a party dip with tortilla chips, a topping for grilled fish or chicken, or a standalone salad. Ready in just 15 minutes with no cooking required.
For 4 servings
- prep · ~10 min
Prep all the fresh ingredients.
1.Peel the mangoes and dice into 1/2-inch cubes.2.Seed and finely dice the red bell pepper.3.Finely chop the red onion.4.Seed and mince the jalapeño.5.Roughly chop the cilantro leaves. - mix · ~1 min
Make the lime dressing.
In a small bowl, whisk together the lime juice, olive oil, cumin powder, red chili powder, and salt until well combined.
TIPWhisking the dressing separately ensures the spices distribute evenly. - mix · ~2 min
Combine the salsa.
1.Add the diced mango, cooked black beans, bell pepper, red onion, jalapeño, and cilantro to a large mixing bowl.2.Pour the lime dressing over the top.3.Gently fold everything together with a mixing spoon until evenly coated.TIPFold gently to keep the mango pieces intact and the salsa chunky. - rest · ~10 min
Let the flavors meld.
Cover the bowl and let the salsa sit at room temperature for 10 minutes before serving. This allows the sweet, spicy, and tangy flavors to come together.
- serve · ~1 min
Give a final stir and serve.
Give the salsa one last gentle toss, taste and adjust salt if needed, then transfer to a serving bowl. Serve with tortilla chips or alongside grilled fish or chicken.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm mangoes so they hold their shape when folded into the salsa.
- 2Dice the mango and bell pepper to a uniform 1/2-inch size for even bites in every scoop.
- 3Let the salsa rest for 10 minutes at room temperature so the flavors marry without the mango softening too much.
- 4If you prefer a milder salsa, remove the jalapeño ribs along with the seeds.
- 5Make the salsa up to 2 hours ahead and refrigerate; add the cilantro just before serving to keep it bright.
- 6Leftover salsa keeps for 1-2 days in the fridge but may release liquid—drain gently before serving.
Adapt it for your goals.
Spicy tropical
Add 1/2 cup diced fresh pineapple and an extra minced jalapeño for a sweeter, fiery twist that amplifies the tropical vibe.
high protein bowlHigh-protein bowl
Double the black beans and serve over quinoa or brown rice for a satisfying, protein-packed lunch bowl.
avocado crema dipAvocado crema dip
Blend 1 ripe avocado with the lime dressing ingredients until smooth, then fold into the salsa for a creamy, dip-like texture.
jain friendlyJain-friendly
Omit the onion and garlic, and replace with 1/4 cup finely chopped spring onion greens and a pinch of asafoetida for a similar savory lift.
no cook veganNo-cook vegan
Use canned black beans (rinsed and drained) instead of cooking from scratch to make this recipe entirely no-cook and even faster.
Why this is on our healthy list.
Rich in Antioxidants
Mango provides vitamin C and beta-carotene, while black beans deliver anthocyanins that help fight oxidative stress.
High in Plant-Based Fiber
Black beans and mango together supply a healthy dose of dietary fiber, supporting digestion and satiety.
Low in Saturated Fat
This salsa uses just one tablespoon of olive oil, making it a heart-friendly option with mostly unsaturated fats.
Natural Energy Boost
The complex carbohydrates in black beans provide steady energy, complemented by the natural sugars in mango for a quick lift.
Frequently asked questions
Yes, rinse and drain a 15-ounce can of black beans well before adding them to skip the soaking and cooking step.
