Mango and Black Bean Salsa
Mango season! If you’re in Mexico, Latin America or the Caribbean in March or April, you’ll be blessed with a bounty of fresh, sweet mangos. In Puerto Escondido, it literally rains mangos. The ripe fruit falls from the trees, splattering or bouncing off the pavement, often surprising the local dogs sleeping in the shade below. In between dodging dogs running for cover from the bright yellow missiles, I’m often able to buy 12 mangos for less than 14 MXN pesos (around $1 USD) at Benito Juarez Market. And when I bought a pair of new shoes, the vendor gave me a big bag of mangos, absolutely free.
With so many mangos available, the question then becomes what to do with them all? In Guatemala it’s popular to make conserva de mango and mango cheesecake (I’ll post recipes for these soon), but when mangos are at their most perfect stage of ripeness, I think it’s fantastic to enjoy their fresh taste in a refreshing salsa that can be eaten on grilled fish, spooned over Baja style fish tacos, as an appetizer or as part of a healthy lunch salad.
So, here’s an easy recipe for Mango Black Bean Salsa. It’s a simple, low-fat recipe that takes just five minutes to make but is super healthy and will stay fresh in the fridge for 6 hours or longer. You can make it mango salsa without the black beans, but I think the earthy taste of black beans is a perfect complement to the sweet and spicy combination of mango, mint and jalapeño pepper.
- 2 ripe but firm mangos, peeled, pitted and diced
- ½ fresh jalapeño pepper, seeds removed and diced ( use less if you like)
- ¼ red onion, finely diced
- ¼ cup fresh mint or cilantro, chopped
- 1 cup canned black beans, drained
- 1 Tablespoon olive oil
- 3 Tablespoons lime juice
- salt to taste
- Combine all ingredients in a small bowl and toss lightly until mixed. Allow it to sit for a few minutes for the flavours to blend and then enjoy!