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Home » Recipes » Sauces » Best Mango and Black Bean Salsa

Best Mango and Black Bean Salsa

Posted April 18, 2021, Updated January 26, 2023 //  by Michele Peterson 25 Comments

We may earn income from links in this post. Please read this Disclosure for details.

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Mango and Black Beans Salsa Pinterest

This tropical mango and black bean salsa is packed with nutritious black beans, fresh herbs and sweet mango, all tossed in a vibrant lime dressing. It’s as healthy as it is delicious!

Enjoy this refreshing salsa on grilled chicken, fish tacos and salmon. Or try it as an appetizer with tortilla chips. This black bean mango salsa is so versatile it can even do double duty as a summer salad! 

Mango black bean salad on a white table with limes and cilantro.
Earthy black beans complement the sweetness of fresh mango.

Why We Love This Black Bean Mango Salsa Recipe 

During mango season in Mexico and the Caribbean  (March to July) it literally rains mangos. The ripe fruit falls from the trees, bouncing off the pavement, often surprising the local dogs sleeping in the shade below.

The island of Nevis in the Eastern Caribbean even has a whole festival devoted to this luscious fruit! 

mango trees in Mexico and Guatemala
A bumper crop of mangoes in Mexico and Guatemala

With so many mangos available, the question then becomes what to do with them all?  In Guatemala, a popular traditional dish is conserva de mango, while in India there’s a wealth of curries and lassis.  

Check out our collection of the 25 Best Mango Recipes from Around the World

When mangos are ripe, it’s hard to improve on their natural perfection. I think it’s fantastic to show off their fresh flavour in a simple but deliciously healthy salsa. 

  • Scoop it on top of grilled fish, spoon it into Baja style-fish tacos or enjoy it as a healthy salad.
  • You can make it in advance so it’s great for entertaining or meal prep. 
  • It’s a simple, low-fat recipe that takes just minutes to put together. 
  • The earthy taste of black beans is a perfect complement to the sweet and spicy combination of mango, mint and jalapeño pepper. 
  • It also happens to be vegan, vegetarian and gluten-free!   
  • This recipe for mango black bean salsa is the best because it uses black beans made from scratch. Not only do homemade beans contain less sodium but they don’t become soggy or mushy like canned beans often do. But if you’d like to use canned beans, no worries! I’ve got some handy tips on how to make them taste their very best. 

The Best Mangoes for Mango Salsa 

Haden mangoes in a cardboard box.
You can’t go wrong using a Haden mango in most recipes.

While there are well over 1,000 varieties of mango available in the world, choosing a that’s best for a salsa depends on the ripeness of the fruit.  You want a mango that’s ripe and firm. It shouldn’t be overripe or too fibrous. 

I like to use a Haden mango or an ataulfo mango as both varieties have a wonderful, custard-like texture that holds up well when combined with other ingredients. They also store well in the refrigerator. 

A box of Ataulfo mangos.
Ripe Ataulfo mangos are also fantastic in salsas and other recipes.

Ingredients for Mango and Black Bean Salsa 

Ingredients for mango black bean salsa including mangoes, mint, cilantro, black beans, red onion, jalapeno and lime.
Ingredients for mango black bean salsa including mangoes, mint, cilantro, black beans, red onion, jalapeño pepper and freshly-squeezed lime juice. 
  • Jalapeño Pepper – Adds a bit of heat to the salsa. You can substitute poblano or bell peppers if you’d like your salsa to be milder. 
  • Red Onion – The red colour and mild flavour make them perfect for salsas. 
  • Mint or Cilantro – Both cilantro and hierba buena (mint) are aromatic additions to salsas. They add a bright flavour that complements many dishes such as grilled fish or chicken and tacos.   
  • Mangos – There are hundreds if not thousands of varieties of mangos in the world and availability varies by season.  Sweet, firm, ripe mangos are best for this recipe. Fresh Honey mangoes, Haden or Ataulfo are a good choice as they have a firm flesh with few fibers. 
  • Olive Oil – Use the best quality, extra-virgin olive oil you can afford. 
  • Black Beans – For the best results, make the black beans from scratch. Drain and allow to cool before using in this recipe. Just be sure you’re buying black turtle beans. They’re called black turtle beans because of their hard shell-like appearance.These small, black and shiny beans are members of the phaseolus vulgaris species which is quite a bit different than Glycine max, the black soya beans used for paste in Asia. Once you have your supply of dried black turtle beans on hand, store them in a cool dry place such as a pantry.

Step by Step Instructions

Scroll down to the recipe card for full method and quantities. 

1. The first step in making black beans from scratch is to sort them to remove any small stones. Then rinse them carefully.

Dried Guatemalan black beans in a bowl.
Dried black beans in a bowl.

2. While many people begin making their black beans by soaking the beans overnight, it’s actually not necessary. 

3. However, pre-soaking beans and discarding the soaking liquid can help with the digestibility of beans as it removes some of the oligosaccharides, which can cause gastrointestinal discomfort for some people. So, if you do want to pre-soak your beans discard the soaking liquid. 

4. Combine water, salt and beans in a large pot. Bring to a boil and simmer until tender but not mushy (about 1 ½ hours). Black beans are quite forgiving and don’t get mushy easily, so the cooking time is fairly flexible.

Drain and reserve the liquid to use in our recipe for Guatemalan Black Beans and Rice – Arroz Negro.  It’s also worth making extra black beans so you can use them in this hearty Beef Enchilada Casserole. 

Allow the cooked black beans to cool on a baking sheet. 

Cooked black beans in a pot.
Simmer black beans with salt in water in a pot for around 1 1/2 hours.

5. Remover stem and seeds of the jalapeño pepper (wear  gloves to protect your hands) and dice finely. Mince the fresh mint or cilantro, and red onion into small pieces.

Tip: A food processor can burn the delicate leaves so do the chopping by hand. 

6. Peel, seed and chop the mango into small pieces. Combine with the black beans, mint, jalapeño and onion in a large bowl. 

Black bean and mango salad in a mixing bowl.
Combine the black bean, herbs and mango in a bowl.

7. Squeeze the limes. Whisk the lime juice, olive oil and salt together in a small bowl. 

Cutting limes on a wooden board
Cut the limes and squeeze out the juice.

8. Pour over the black bean and mango mixture. Cover and allow it to chill in the refrigerator for 30 minutes for the flavours to blend. 

9.   Garnish with extra cilantro, if desired. Serve slightly chilled or at room temperature.

Portrait of Mango Black Bean Salad on a white table.

How to Serve this Mango and Black Bean Salsa

Overhead shot of black bean mango salad in a clear bowl.
Serve with tortilla chips, as a topping or side salad.
  • This mango salsa will keep in the fridge (covered) for three days.
  • Serve it with tortilla chips, easy air-fryer plantain chips or as a flavourful salsa on top of Healthy Baked Fish Tacos or Salpicón de Pollo – Chicken Salad Tostadas.

Tips and Variations  

  • If you’re in a hurry and want to use canned black beans, try to choose good quality canned black turtle beans.  Cheaper brands often contain a lot of broken beans which aren’t very attractive. Rinse the canned beans well to remove the starchy liquid and excess sodium. Drain, then spread them out on a baking sheet lined with paper towel while you prepare the rest of the ingredients.  
  • Be sure to use fresh lime juice rather than lime juice concentrate. 
  • For a fun Mango Tango Salad, add one cup of charred corn kernels and one cup of avocado pieces.
  • To make pico de gallo con mango, the flavourful Mexican salsa, add tomatoes, lime, red onion and cilantro. 
  • Swap out the jalapeño for red bell pepper if you want to reduce the heat. 

You Might Also Like 

  • Salpicón de Mariscos – Spanish Seafood Salad 
  • Vegan Fajitas with Portobello Mushrooms. 
  • Grilled Shrimp Skewers.
Clear bowl of mango black bean salsa on a white table.
Print
4.93 from 26 votes

Best Mango and Black Bean Salsa

A delicious, easy-to-make and healthy salsa that showcases the sweetness of fresh mangoes.
Prep Time10 mins
Cook Time1 hr 30 mins
Chilling time30 mins
Total Time2 hrs 10 mins
Course: Appetizer
Cuisine: Caribbean, Guatemalan, Mexican
Servings: 4 servings
Calories: 156kcal
Author: Michele Peterson
Cost: $5

Ingredients

  • 2 ripe but firm mangos peeled, pitted and diced
  • 1/2 fresh jalapeño pepper seeds removed and diced (use less if you like)
  • 1/4 red onion finely diced
  • 1/4 cup fresh mint or cilantro chopped
  • 1 cup black beans
  • 1 Tablespoon olive oil
  • 3 Tablespoons lime juice
  • salt to taste
US Customary - Metric
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Instructions

  • The first step in making black beans from scratch is to sort them to remove any small stones. Then rinse them carefully.
  • Combine water, salt and beans in a large pot. Bring to a boil and simmer until tender but not mushy (about 1 ½ hours).
  • Drain the beans, rinse and spread on a paper towel on a baking sheet to cool.
  • Remover stem and seeds of the jalapeño pepper (wear gloves to protect your hands) and dice finely.
  • Mince the fresh cilantro ( or mint) and red onion into small pieces. A food processor can bruise the delicate leaves so do this by hand. 
  • Peel, seed and chop the mango into small pieces. Combine with the cooked and drained black beans, cilantro/mint, jalapeño and red onion in a large bowl. 
  • Whisk the freshly-squeezed lime juice, olive oil and salt together in a small bowl. 
  • Pour over the black bean and mango mixture. Toss lightly until mixed.
  • Season with salt and pepper to taste.
  • Allow it to chill in the refrigerator for 30 minutes for the flavours to blend. 
  • Garnish with fresh cilantro. Serve chilled or at room temperature.

Notes

  • For the best results, make the black beans from scratch. Drain and allow to cool before using in this recipe.
  • If you're in a hurry and want to use canned black beans, try to choose good quality canned black turtle beans.  Cheaper brands often contain a lot of broken beans which aren't very attractive. 
  • Rinse the canned beans well to remove the starchy liquid and excess sodium.  
Nutritional information is created by online calculators so the figures are only estimates.

Nutrition

Calories: 156kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 359mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1215IU | Vitamin C: 44mg | Calcium: 27mg | Iron: 1mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

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Mango salsa text overlay for Pinterest.

Mango and Black Beans Salsa Pinterest

Michele Peterson
Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

« The Ultimate 3 Days in Toronto Itinerary
20 Easy Wrap Recipes – Best Boat Food Ideas for Summer »

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

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Reader Interactions

Comments

  1. Sangita

    April 21, 2021 at 1:29 am

    5 stars
    Healthy and delicious salad recipe!

    Reply
  2. Natalie

    April 20, 2021 at 12:12 pm

    5 stars
    I love mango salsa. I will definitely give your recipe a try. Looks delicious.

    Reply
  3. Mama Maggie's Kitchen

    February 23, 2021 at 8:57 pm

    5 stars
    My mouth is literally watering. I wish this were in front of me.

    Reply
  4. Raquel

    February 22, 2021 at 10:22 am

    5 stars
    I love everything with mango. This will go perfectly with seafood!

    Reply
  5. Andréa Janssen

    February 22, 2021 at 5:13 am

    5 stars
    What a great recipe! I’m going to serve it on my next Mexican dinner night. I’m sure everybody will love it.

    Reply
    • Michele Peterson

      February 22, 2021 at 9:06 am

      Great! I hope you enjoy it Andrea!

  6. alison abbott

    March 15, 2015 at 8:51 pm

    Nothing like fresh mango. The first time I tasted it was in the Philippines and I thought I had died and gone to heaven. Taste is so different from the shipped variety. Your salsa recipe looks like a great addition to fish or grilled tofu. Yum!

    Reply
  7. esperanza

    March 12, 2015 at 7:50 pm

    Must be wonderful to see all that luscious fruit so readily available. The recipe for mango and black bean salad is definitely a must try. Look forward to other recipes

    Reply
  8. Kristin Henning

    March 12, 2015 at 10:45 am

    Thanks for posting, this, Michele. I’ll be sampling this soon. Plus, you’ve reminded me to go back and post some recipes on our site.

    Reply
  9. Doreen Pendgracs

    March 11, 2015 at 5:57 pm

    I absolutely adore mangoes, so thx for the recipes. Never would have thought of combining them with black beans!

    Reply
  10. Anne

    March 11, 2015 at 12:05 pm

    Sounds SO good! I can’t get 12 mangoes for $1 here, but just need one to make this- thanks!

    Reply
    • jagruti watson

      February 21, 2021 at 10:36 pm

      5 stars
      Mango are a favorite in our house. But I have never thought to make the with black beans. Will definitely give be this a try!

  11. Shelley

    March 11, 2015 at 12:04 am

    Wow, only $1 for 12 mangoes! I love mangoes but today in Calgary they are $2.50 each. I will make mango salsa as soon as they come down a bit.

    Reply
  12. Irene S. Levine

    March 10, 2015 at 11:33 pm

    I’ve never acquired a taste for mangoes so I guess I better not do any shoe-shopping in Puerto Escondido 🙂 That’s too funny! Loved the post about raining mangoes~

    Reply
  13. Susan Moore

    March 10, 2015 at 9:58 pm

    I love mango salsa! It goes great with fish. Mango is such a versatile fruit – great in margaritas, lassies or smoothies, margaritas, as a dessert, in a salad, or part of the main dish. The flavor, color, and aroma – fabulous!

    I am not a big fan of jalapenos, even though I live in Texas, so I would use a different pepper – maybe Anaheim pepper, or serrano pepper. And I would not remove all the seeds – that is where the spicy flavor lives!

    I am looking forward to your mango cheesecake recipe.

    Reply
  14. Carole Terwilliger Meyers

    March 10, 2015 at 9:09 pm

    This recipe sounds yummy. My concern, though, with mangoes is cutting them up. Any easy non-messy hints?

    Reply
    • Michele Peterson

      March 11, 2015 at 8:30 am

      Hey Carole…if a mango isn’t overripe it’s not too messy to cut but one kitchen trick is to cut a thin line around a mango lengthwise and then peel off the skin with a drinking glass. It really works! Lifehacker has a good video on it. http://lifehacker.com/how-to-peel-a-mango-in-under-10-seconds-1603398060

  15. Culture Tripper

    March 10, 2015 at 8:58 pm

    5 stars
    Love that first photo of the mangoes hanging like jewels on the tree in Puerto Escondido. The salsa with black beans looks like a perfect Easter side dish.

    Reply
  16. A Cook Not Mad (Nat)

    March 10, 2015 at 1:59 pm

    Nothing quite like mangoes that fresh.

    Reply
  17. The GypsyNesters

    March 09, 2015 at 11:14 pm

    We had a huge mango tree in our backyard when we lived on St. Croix. Miss having them around.

    Reply
  18. noel

    March 09, 2015 at 9:46 pm

    Wow mangoes so cheap, love It and an early season. Mango season in Hawaii doesn’t start until June and I am craving some now!

    Reply
  19. Betsy Wuebker | PassingThru

    March 09, 2015 at 6:09 pm

    Ah yes, the zucchini of the tropics! 🙂 Love mango in everything, particularly freshly made ice cream! Would love to see your recipe for mango cheesecake, too. The black bean and mango salsa looks delicious!

    Reply
  20. Charles McCool

    March 09, 2015 at 8:43 am

    I grew up in South Florida, with fresh mango trees everywhere. Believe it or not, I did not try mango until about 20 years after I moved away from South Florida. Now I am making up for lost time. I will probably try this recipe as I love salsa!

    Reply
  21. Paula Mcinerney

    March 09, 2015 at 6:21 am

    We love mangoes particularly when the juice drips to your elbows. This is a great recipe that I will keep on hand.

    Reply
  22. Morgan

    March 08, 2015 at 9:38 pm

    5 stars
    I did not know mango trees were so pretty. I’d love to see the mangoes rain down, sounds magical! This salsa seems delicious and healthy, have copied. I am really enjoying this introduction to Guatemalan cuisine!

    Reply

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Michele Peterson in Tuscany Italy Credit Insight Vacations.

Hi, I'm Michele! Welcome to A Taste for Travel, one of the world’s top culinary travel blogs, welcoming over 1.5 million readers annually! 

Along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

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