Spicy Mango & Black Bean Salsa

Name: Spicy Mango & Black Bean Salsa
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 2 pcs mango (large, ripe but firm, peeled and diced into 1/2-inch cubes); 1.5 cup black beans (dried, soaked overnight and pressure cooked until tender, drained and cooled); 1 pcs red bell pepper (medium, seeded and finely diced); 1 pcs red onion (small, finely chopped); 1 pcs jalapeño (medium, seeded and minced); 3 tbsp cilantro (fresh, roughly chopped); 2 tbsp lime juice (freshly squeezed); 1 tbsp olive oil; 1 tsp cumin powder; 1 pinch red chili powder; 1 pinch salt

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

15m

COOK

SERVES

1 CUP

196 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use ripe but firm mangoes so they hold their shape when folded into the salsa.
2
Dice the mango and bell pepper to a uniform 1/2-inch size for even bites in every scoop.
3
Let the salsa rest for 10 minutes at room temperature so the flavors marry without the mango softening too much.
4
If you prefer a milder salsa, remove the jalapeño ribs along with the seeds.
5
Make the salsa up to 2 hours ahead and refrigerate; add the cilantro just before serving to keep it bright.
6
Leftover salsa keeps for 1-2 days in the fridge but may release liquid—drain gently before serving.

RECIPE VARIATIONS