Mango and Black Bean Salsa

Mango Black Bean Salsa

Two versions of mango 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.

Mangos in Puerto Escondido

Fresh mangos in Puerto Escondido

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.

Mangos, mint, jalapeno and lime

Mangos, mint, jalapeno and lime – just five minutes until you have Mango Salsa

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.

Mango Black Bean Salsa

Two versions of mango salsa

 

5.0 from 2 reviews
Mango and Black Bean Salsa
 
Prep time
Total time
 
A delicious, easy-to-make and healthy salsa that you can make it just a few minutes!
Author:
Recipe type: Appetizer
Cuisine: Guatemala
Serves: 2 cups
Ingredients
  • 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
Instructions
  1. 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!
 

Yum

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Showing 18 comments
  • Morgan
    Reply

    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!

  • Paula Mcinerney
    Reply

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

  • Charles McCool
    Reply

    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!

  • Betsy Wuebker | PassingThru
    Reply

    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!

  • noel
    Reply

    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!

  • The GypsyNesters
    Reply

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

  • A Cook Not Mad (Nat)
    Reply

    Nothing quite like mangoes that fresh.

  • Culture Tripper
    Reply

    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.

  • Carole Terwilliger Meyers
    Reply

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

    • Michele Peterson
      Reply

      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

  • Susan Moore
    Reply

    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.

  • Irene S. Levine
    Reply

    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~

  • Shelley
    Reply

    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.

  • Anne
    Reply

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

  • Doreen Pendgracs
    Reply

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

  • Kristin Henning
    Reply

    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.

  • esperanza
    Reply

    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

  • alison abbott
    Reply

    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!

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