Mango Black Bean Salsa
Mango black bean salsa is a fresh and flavorful summer snack made with sweet, juicy mango, protein-rich black beans, and colorful veggies—all tossed with vibrant fresh cilantro and a tart lime juice dressing.
Perfect for anyone who loves healthy recipes, this fresh mango salsa is a delicious way to add more fruits and veggies to your diet. If you’re a fan of cilantro, you’ll love how it brightens every bite of this easy summer dip.
When garden season is in full swing and the summer heat hits, nothing is more refreshing than a bright and flavorful salsa to enjoy with salty tortilla chips. Like my dense bean salad, this black bean mango salsa is a delicious way to load up on healthy fiber, plant-based protein, and vibrant summer produce.
It’s the kind of refreshing dip that makes the most of ripe mangoes and fresh vegetables—light, nourishing, and irresistibly good!
Why You’ll Love This Mango Black Bean Salsa
- Customizable: Make it your own by adding cumin, chili powder, diced avocado, corn, red pepper, or jalapeño for extra flavor and texture.
- Quick and Easy: Just like my Strawberry Goat Cheese Salad, this salsa comes together in one large bowl in just 10 minutes—no cooking required!
- Healthy Snacking: With plant-based protein, fresh vegetables, and fiber-rich black beans, it’s a wholesome and satisfying dip or topping.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Ripe Mango: Choose a perfectly ripe mango for the best sweet, juicy flavor. Dice into small chunks.
- Green and Orange Bell Peppers: Add crunch and color with a mix of peppers—about 1 cup of each, diced. Red bell pepper is great, too.
- Red Onion: Brings a bold, savory bite that balances the sweetness.
- Black Beans: Use one 15-ounce can, drained and rinsed. These add plant-based protein and make the salsa extra filling.
- Fresh Cilantro: Adds brightness with a signature salsa flavor. Pulse or finely chop the cilantro before adding.
- Limes: You’ll need the juice of about 1½ limes to add zing and tie everything together.
Equipment
- Food Processor (optional but helpful)
How to Make Mango Black Bean Salsa
Here are the step-by-step instructions for making this easy mango black bean salsa recipe.
Step 1: Add the diced mango, green and orange bell peppers, red onion, and black beans (rinsed and drained) to a large mixing bowl (Photo 1).
Step 2: Add a handful of fresh cilantro leaves to a food processor and pulse until roughly chopped, or chop by hand (Photo 2).
Step 3: Add the chopped cilantro to the bowl (Photo 3).
Step 4: Squeeze the juice from three lime halves over the salsa (Photo 4). Season with salt and pepper to taste, then gently stir everything together until fully combined. You can serve the salsa immediately, or refrigerate for 15–30 minutes to allow the flavors to meld before serving.
How to Store
Store any leftover mango black bean salsa in an airtight container in the refrigerator for up to 2 days. Because it contains fresh mango and herbs, it’s best enjoyed within the first day or so for the freshest flavor and texture.
Tips
- This salsa is delicious with tortilla chips, on tacos made with homemade taco seasoning, steak fajitas, or served as a side dish alongside my Ground Beef Sheet Pan Quesadillas.
- For a sweeter salsa, add more diced mango.
- Want to spice it up? Try mixing in a pinch of cumin or chili powder.
- Optional: Salsa recipes improve in flavor with a 30 minute chill before serving.
More Fresh Summer Recipes
- Vegan Harvest Salad
- Roasted Pear Salad
- Peach Caprese Salad with Blueberries
- Refrigerator Pickles
- Dense Bean Salad
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Mango Black Bean Salsa
Equipment
- food processor optional but helpful
Ingredients
- 1 ripe mango, diced
- 1 green bell pepper, diced about 1 cup
- 1 orange bell pepper, diced about 1 cup
- 1 small red onion, diced about 1 cup
- 1 (15 ounce) can black beans drained and rinsed
- Fresh cilantro
- 2 limes slice in half and use 3 of the halves
- Salt and pepper to taste
Instructions
- Add the mango, green pepper, orange pepper, onion, and black beans to a large mixing bowl.
- Add a handful of cilantro leaves to a food processor and pulse until they are roughly chopped.
- Add the chopped cilantro to the mixing bowl with the other ingredients and stir everything gently until combined.
- Cut the limes in half and squeeze the juice from three halves over the salsa.
- Season with salt and pepper to taste and stir once more to combine.
- Store any leftovers in an airtight container in the refrigerator for up to two days.
Notes
- Store any leftover mango black bean salsa in an airtight container in the refrigerator for up to 2 days.
- This salsa tastes delicious with tortilla chips, on tacos, or on steak fajitas!
- For a sweeter salsa, add more mango.
