Mango Black Bean Salsa

This Mango Black Bean Salsa has a refreshingly vibrant flavor profile. It combines the sweetness of mango with the earthiness of black beans and the crunch of fresh, sweet corn. The red onion adds a tangy note, while cilantro adds vibrancy and freshness. Minced jalapeño brings a hint of heat, and lime juice injects some nice tang. Enjoy this salsa with tortilla chips or straight out of the bowl. (No judgment here!)

Favorite Ways To Use This Mango Black Bean Salsa

I’m absolutely hooked on this salsa! Fresh fruit and veggie salsas are my ultimate go-to choice during the summer. It’s a must-have in my fridge all the time!

What I love most about this salsa is its versatility. It’s not only a delicious snack that offers a quick and refreshing pick-me-up, but it also works wonders as a topping for various grilled meats. Whether it’s juicy salmon, succulent chicken, or even tender steak, I can’t resist adding a generous scoop of this salsa to enhance their flavors. Sometimes, I’ll chop up the grilled proteins, layer them on a guacamole-covered charred tortilla, and finish it off with a generous serving of this salsa as a mouthwatering topping.

For lighter meals, this salsa is a perfect match with crisp lettuce and my absolute favorite Cilantro-Lime Dressing. The combination creates a sensational salad bursting with flavors.

And let’s not forget about the tortilla chips! They disappear at an alarming rate whenever I make this salsa (with a little help from the kids, of course). It’s safe to say that this salsa has become a full-blown obsession at my home. I hope you all love it as much as we do!

Ingredients in Mango Black Bean Salsa

• Black beans: We use canned black beans for convenience (unless I happen to have a batch of these Black Beans in the fridge). Make sure to drain and rinse them thoroughly to remove any excess liquid and reduce the sodium content. 
• Fresh sweet corn: We absolutely adore using fresh sweet corn, cut right off the cob. Yes, you heard it correctly – raw and uncooked! We can’t resist the natural sweetness and satisfying crunch it brings to the salsa. However, if you prefer a different texture, feel free to grill or char the corn before adding it to the salsa.
• Red onion: To tame the sharpness of raw red onion, soak the diced onion in cold water for a few minutes, then drain and pat it dry before adding it to the salsa. For a milder option, use shallots or leave out this addition.
• Cilantro: Rinse the cilantro leaves well and pat them dry. Finely dice the leaves and tender stems for optimal flavor dispersion throughout the salsa.
• Minced jalapeño: Use gloves or be cautious when handling these spicy peppers to avoid any skin or eye irritation. Adjust the amount of jalapeño according to your preferred level of spiciness.
• Lime juice: Roll the lime on the countertop before juicing to maximize the juice yield. You can also zest the lime before juicing to capture the fragrant oils (AKA flavor!) from the peel. 
• Olive oil: Use good-quality extra virgin olive oil for the best flavor and richness.
• Honey: This ingredient helps to balance the flavors and adds a touch of sweetness. Feel free to scale up or down depending on how sweet the mango is.
• Ground cumin, salt, and pepper: These seasonings all help to enhance the overall flavor. Adjust the amount based on personal preference, keeping in mind an extra pinch of salt can make all the difference to the flavor!
• Mango: More on this ingredient below!

Make the Most of Your Mangoes

Here’s everything you need to know about mangoes, the star ingredient in Mango Black Bean Salsa!

• Selection: Look for mangoes that are slightly soft to the touch, giving a gentle yield when pressed. Skin color can vary depending on the variety, so don’t solely rely on color as an indicator of ripeness. Instead, go by the feel and aroma.
• Smell: Give the mango a sniff near the stem end. A ripe mango smells increasingly sweet and fragrant as it ripens. If you can’t smell anything at all, it needs to ripen further. Avoid mangoes with an unpleasant or sour smell. 
• Firmness: Gently squeeze the mango to assess its ripeness. It should yield slightly under gentle pressure, but not be overly squishy. Avoid mangoes that are excessively soft or have visible bruises.
• Varieties: There are several varieties of mangoes available, such as Ataulfo (yellow), Tommy Atkins (red and green), and Kent (green and yellow). Each has its own flavor profile, so feel free to experiment and find your favorite. Our favorite is Ataulfo!
• Cutting: To prepare the mango for dicing, slice off the bottom to create a flat base. With the mango standing upright, use a sharp knife to carefully cut off the skin, following the contours of the fruit. Then, slice off the flesh from the pit. You can dice the mango directly or score it in a crosshatch pattern and scoop out the cubes with a spoon. Or see our visual guide: How to Cut a Mango.
• Ripening: If you have firm mangoes that are not yet ripe, you can speed up the ripening process by placing them in a paper bag at room temperature for a day or two. Fruit needs ethylene gas in order to ripen, so adding a ripe banana or apple to the bag can help accelerate the process by increasing the amount of ethylene gas available to the mango.
• Ripeness test: If you’re unsure whether a mango is ripe, press gently near the stem. If it gives slightly and feels soft, it’s likely ripe and ready to enjoy.

How To Make Mango Black Bean Salsa (Tips)

1. Freshness is key: Use the freshest ingredients possible for the best flavor. Look for ripe and juicy mangoes, crisp sweet corn, and vibrant cilantro. The quality of the ingredients will greatly enhance the overall taste of the salsa.
2. Adjust the heat level: If you prefer a spicier salsa, increase the amount of minced jalapeño pepper or leave in the seeds and membranes for more heat. Conversely, if you prefer milder salsa, remove the seeds and membranes or reduce the amount of sizzle.
3. Kitchen tools make things easier: We love zesting the lime with a microplane and then juicing with this citrus juicer. 
4. Allow time for flavors to blend: After combining all the ingredients, let the salsa rest for at least 10-15 minutes before serving. This allows the flavors to meld together and intensify, resulting in a more flavorful salsa.
5. Taste and adjust: Take a moment to taste the salsa and adjust the seasoning to your preference. Add more lime juice for extra tang, additional salt for flavor balance, or a drizzle of honey for a touch of sweetness. Customizing the salsa to your taste will make it even more enjoyable.

More Fresh Salsa Recipes:

• Pineapple Salsa with a sweet bell pepper
• Avocado Salsa with cherry tomatoes
• White Bean Salsa with sun-dried tomatoes
• Fruit Salsa with cinnamon-sugar pita chips
• Corn Salsa Recipe with fresh herbs

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5 from 1 vote

Mango Black Bean Salsa

By Chelsea Lords

Mango Black Bean Salsa is a vibrant mix of sweet mango, earthy black beans, crisp corn, and zesty red onion. Toss in fresh cilantro, a jalapeño, and a squeeze of lime for the perfect tangy, refreshing snack. Scoop it up with chips or dig in straight from the bowl!

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 12 servings, as an appetizer/side

Ingredients  

1x2x3x

• ▢ 2 ears fresh sweet corn or use frozen, thawed corn; 1-1/2 cups
• ▢ 1 (15-ounce) can black beans drained and rinsed
• ▢ 1 large ripe mango peeled and diced, 1-1/2 cups
• ▢ 1/3 cup diced red onion 1/2 medium onion
• ▢ 1/3 cup finely diced cilantro 3/4 bunch, see note 1
• ▢ 2 tablespoons finely minced jalapeño 1 small pepper, see note 2
• ▢ 1 large lime juice and zest
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon honey
• ▢ 1/4 teaspoon ground cumin
• ▢ Salt and pepper
• ▢ Tortilla chips optional, for serving

Instructions 

• If using fresh corn, cut the kernels off from the cob. If using frozen corn, thaw it. (see note 3).
• Finely dice the red onion, mango, jalapeño, and cilantro. Aim for small, similar-sized pieces for an evenly distributed salsa.
• In a large bowl, combine the corn, black beans, diced mango, red onion, cilantro, and minced jalapeño.
• To the bowl, add the juice and zest of the lime, olive oil, honey, ground cumin, and salt and pepper (I add 1/2 tsp salt and a tiny pinch of pepper). Gently mix until all the ingredients are combined.
• Taste the salsa and adjust the flavors to your personal preference. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.
• Allow the salsa to rest for about 10–15 minutes before serving. This will allow the flavors to meld together.
• Toss the salsa before serving. If desired, serve with tortilla chips for dipping.

Recipe Notes

Note 1: You’ll need most of one bunch of cilantro, depending on the size. To get 1/3 cup of finely chopped cilantro, measure about 1 cup of loosely packed cilantro before it’s diced. To prepare, grab the bunch and twist it to rip off the leaves and stems. You can use the leaves and tender stems for this recipe.

Note 2: You can adjust the spiciness of the salsa by removing the seeds and ribs for a milder flavor, or leaving them in for a spicier kick. When handling jalapeños, wear gloves to avoid getting their oils on your skin, which can cause a burning sensation.

Note 3: I like using fresh sweet corn, cut right off the cob. It delivers a natural sweetness and satisfying crunch. If you prefer a different texture, feel free to grill or char the corn before adding it to the salsa.

Storage: While the salsa is best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 3 days. Stir well before enjoying.

Nutrition

Serving: 1serving | Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 12mg | Calcium: 5mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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