Mango Black Bean Salsa is a fresh mix of sweet mango, black beans, crisp corn, tangy red onion, cilantro, jalapeño, and lime. reliable with chips or by the spoonful!
Best Mango Black Bean Salsa
I can’t get enough of this salsa! It’s always in my fridge during summer. It’s a fresh, flavorful snack and a reliable topping for grilled meats like salmon, chicken, or steak.
I also love it on charred tortillas with guacamole or tossed into a crisp salad with Cilantro-Lime Dressing. And of course, it disappears fast with tortilla chips—my kids help with that! Hope you love it too!
Quick Tip
Other ways to use this Mango Black Bean Salsa: Spoon over black bean quesadillas, quinoa, or farro for a flavorful, satisfying meal.
- Black beans: Canned beans are the easiest (or from-scratch if I have some in the fridge). Drain and rinse well.
- Fresh sweet corn: Raw corn is great, but you can grill or char it for a softer texture.
- Red onion: Soak cut onion in cold water to make it milder if you’re sensitive.
- Cilantro: Rinse, dry, and finely chop leaves and soft stems for even flavor.
- Minced jalapeño: Be careful when handling to avoid skin or eye irritation.
- Lime juice: Roll before squeezing to get more juice. Zest first for extra flavor.
- Olive oil: Use good-quality extra virgin for the best taste.
- Honey: Adjust depending on how sweet the mango is.
- Cumin, salt, and pepper: A little extra salt can make a big difference!
- Mango: More on this below!
Make The Most Of Your Mangoes
Here’s everything you need to know about mangoes for this mango black bean salsa.
- Choosing a Mango: Look for one that’s slightly soft when pressed. Color varies by variety, so rely on feel and smell instead.
- Smell & Firmness: A ripe mango smells sweet near the stem.
- Varieties: Popular types include Ataulfo (yellow), Tommy Atkins (red/green), and Kent (green/yellow). Each has a unique flavor—Ataulfo is a favorite!
- Cutting: Check out this guide for how to cut a mango.
- Ripening: To ripen faster, place firm mangoes in a paper bag at room temp.
- Fresh ingredients: Ripe mangoes, fresh corn, and cilantro make the best salsa.
- Control spice: Want it hotter? Add more jalapeño or keep the seeds.
- Use the right tools: A fine grater helps with zesting, and a hand juicer gets more juice.
- Let flavors mix: Let the salsa sit for 10–15 mins so the flavors blend.
- Taste & adjust: Add more lime for tang, salt for balance, or honey for sweetness.
Storage
Leftovers?
- Keep in fridge: Store leftover salsa in a sealed container in the fridge for up to 3 days.
- Mix everything except the mango and store in the fridge for up to 1 day. Add mango and toss before serving. Let sit 10–15 minutes at room temp.
More Fresh Salsa Recipes:
- Pineapple Salsa with a sweet bell pepper
- Avocado Salsa with cherry tomatoes
- White Bean Salsa with tomatoes
- Fruit Salsa with cinnamon-sugar pita chips
- Corn Salsa Recipe with fresh herbs
