Mango Black Bean Salsa

How To Make Mango Black Bean Salsa

If your cutting board has had some slippery, frustrating experiences with mangos in the past then try cutting the side cheeks off first, leaving a sliver in the middle.  Like this:

That middle sliver contains the awkward pit that makes mangos difficult to slice up. 

Typically the pit won't extend all the way to the edges.  I usually slide a paring knife along the inside edge of that sliver to remove the skin and then chop off any juicy chunks of mango. 

Then you can score the cheeks like you would an avocado, being sure not to pierce the skin with the knife. 

Flatten it down on the cutting board and use a knife to cut off the squared bits of mango, or use a spoon to scoop it out.   Here's a good vid on this technique.

Here's what I got from two medium-sized mangos, approximately 1.5 lbs. worth:

Next we'll finely chop:

1/4 onion
1-2 jalapenos
6-8 cilantro sprigs

And add it to the mango along with:

the juice of 2 limes
a pinch of salt

Hello Mango Salsa with no beans yet!

This is already delicious and it's a good time to do lots of taste testing 🙂 

Keep in mind that ripe mangos are quite sweet, so you'll probably need more jalapeno and lime juice then you would normally use in a Salsa or Pico recipe.   I used two jalapenos and this will give it some kick, but feel free to start with a single jalapeno and go from there. 

And likewise, I added loads of lime juice to compete with the sweetness of the mango, but you can start smaller if you want.  I used the juice of 2 limes and this will usually be around 1/4 cup worth. 

To turn this into a meal I added 1/2 cup of cooked black beans.

If you're skeptical about adding black beans to this fruity delight please give it a try!  I had doubts as well, but now I'm a complete Mango Black Bean convert. 

Yes, home-cooked beans might give you a bump in flavor, but I used canned, rinsed beans and these are more than adequate as you'll be getting so much flavor from the other ingredients. 

You'll end up with about 2 cups worth, but feel free to double or triple for larger groups.  I tend to make it in smaller batches as it will always taste best when freshly chopped. 

And yes, using 2 limes can make it a little soupy at the bottom.  If you want less liquid on your final dish you can drain it a little or just use a fork to serve it. 

I served it on warm, crispy tostada shells.

The crispiness of the tostada shells is a perfect fit for the texture of this Salsa.  

I baked my own tostada shells for this batch but you could use store-bought tostadas as well.  Keep in mind that thin tortillas will always crisp up best when baking your own. 

I also added a dusting of fiery New Mexican chile powder, but this is definitely optional. 

Mangos and chile powder have a surprisingly cozy relationship that's worth exploring if you're new to it

If interested, try to use pure chile powder as most store-bought chile powders are loaded up with salt and other ingredients.  More info on the chile powders I use. 

And keep in mind that this unique mixture is wildly versatile.  Here are some other serving options:

• Served on freshly grilled fish or Baja Fish Tacos (probably without the beans)
• On some fresh greens and maybe topped with roasted Pepitas?!!
• Final topping for a veggie burrito bowl
• Impromptu tacos

But however you serve it, please try this Mango Black Bean Salsa at some point!  It's a real treat and it will invigorate your kitchen with some sweet, delicious heat. 

Buen Provecho. 

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Mango Black Bean Salsa

This Mango Black Bean Salsa has been a refreshing change of pace for my kitchen lately.   I served it on crispy tostada shells but feel free to get creative with it!

5 from 3 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Prep Time: 15 minutes minutes

Servings: 2

Calories: 348kcal

Author: Mexican Please

Ingredients

• 2 mangos (approx. 1.5 lbs.)
• 1/4 onion
• 1-2 jalapenos
• juice of 2 limes
• 6-8 sprigs cilantro
• pinch of salt
• 1/2 cup cooked black beans

For the tostadas (optional):

• 4-5 tostada shells
• 1/2 teaspoon chile powder
• freshly chopped cilantro
• squeeze of lime

Instructions

• I usually start by cutting off the side cheeks of the mangos, leaving a middle sliver that holds the pit. Score each cheek with a knife but be sure not to pierce the skin, similar to scoring an avocado half. Press the cheek down on the cutting board and slice off the squared bits of mango. Alternatively you can scoop them out with a spoon.
• For the middle sliver of the mango you can run a paring knife along the inside edge of the skin to quickly remove it. Then start on the outside and slice off any juicy chunks of mango. As you get closer to the pit it'll get harder to cut. Once that happens you've probably retrieved most of the usable mango and can discard the pit.
• Finely chop 1/4 onion, 1-2 rinsed and de-stemmed jalapenos, and 6-8 sprigs of rinsed cilantro. I typically twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together. For a milder batch you can start with a single jalapeno and go from there. I used 2 jalapenos and it had some kick.
• Add the chopped mango, onion, jalapeno and cilantro to a mixing bowl along with the juice of 2 limes and a pinch of salt. Combine well and take a taste, adding more jalapeno or lime juice if you want.
• Drain and rinse a can of black beans (or use home-cooked beans). Add 1/2 cup black beans to the mixing bowl and combine well, takign a final taste for seasoning.
• I served it on warm, crispy tostada shells along with a dusting of chile powder, freshly chopped cilantro, and a final squeeze of lime. For a light dusting of chile powder, simply add 1/2 teaspoon chile powder to a small cheese grater and hold it over your tostadas, tapping lightly. I baked my own tostada shells for this batch, but you can use store-bought tostadas as well. Here's how to bake your own tostada shells.
• Store in an airtight container in the fridge where it will keep for a few days.

Notes

You'll get 2 cups worth of Salsa from this recipe, which is enough for 4-5 loaded tostadas.  I tend to make it in smaller batches as it will always be best when freshly chopped, but feel free to double or triple the recipe for larger groups.

You'll need more heat and acidity than traditional Salsa recipes to compete with the sweetness of the mango.  Feel free to add more lime juice or jalapeno to suit your palate.  

For a milder batch, start with a single jalapeno (or half a jalapeno) and combine all the ingredients, giving it a taste.  To increase the heat simply add more jalapeno. 

Try to use pure chile powder if you want to give your tostadas a final dusting.   More info on the chile powders I use. 

Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Want to see the latest recipe?  It's these Pickled Radishes.