Mango Black Bean Salsa is a fresh mix of sweet mango, black beans, crisp corn, tangy red onion, cilantro, jalapeño, and lime. Perfect 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 perfect 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.
Ingredients in Mango Black Bean Salsa
- Black beans: Canned beans are the easiest (or homemade 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.
How To Make Mango Black Bean Salsa (Tips)
- 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 to keep it fresh and stop odors from getting in.
- Eat within 3 days for the best flavor. It tastes best when fresh.
- Mix well before eating to blend flavors. Add a little salt if needed.
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
Mango Black Bean Salsa
Mango Black Bean Salsa is a vibrant mix of sweet mango, earthy black beans, crisp corn, and zesty red onion. Toss in fresh cilantro, a jalapeño, and a squeeze of lime for the perfect tangy, refreshing snack. Scoop it up with chips or dig in straight from the bowl!
Ingredients
- 2 ears fresh sweet corn or use frozen, thawed corn; 1-1/2 cups
- 1 (15-ounce) can black beans drained and rinsed
- 1 large ripe mango peeled and diced, 1-1/2 cups
- 1/3 cup diced red onion 1/2 medium onion
- 1/3 cup finely diced cilantro 3/4 bunch, see note 1
- 2 tablespoons finely minced jalapeño 1 small pepper, see note 2
- 1 large lime juice and zest
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/4 teaspoon ground cumin
- Salt and pepper
- Tortilla chips optional, for serving
Instructions
- If using fresh corn, cut the kernels off from the cob. If using frozen corn, thaw it. (see note 3).
- Finely dice the red onion, mango, jalapeño, and cilantro. Aim for small, similar-sized pieces for an evenly distributed salsa.
- In a large bowl, combine the corn, black beans, diced mango, red onion, cilantro, and minced jalapeño.
- To the bowl, add the juice and zest of the lime, olive oil, honey, ground cumin, and salt and pepper (I add 1/2 tsp salt and a tiny pinch of pepper). Gently mix until all the ingredients are combined.
- Taste the salsa and adjust the flavors to your personal preference. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.
- Allow the salsa to rest for about 10–15 minutes before serving. This will allow the flavors to meld together.
- Toss the salsa before serving. If desired, serve with tortilla chips for dipping.
Recipe Notes
Note 1: You’ll need most of one bunch of cilantro, depending on the size. To get 1/3 cup of finely chopped cilantro, measure about 1 cup of loosely packed cilantro before it’s diced. To prepare, grab the bunch and twist it to rip off the leaves and stems. You can use the leaves and tender stems for this recipe.
Note 2: You can adjust the spiciness of the salsa by removing the seeds and ribs for a milder flavor, or leaving them in for a spicier kick. When handling jalapeños, wear gloves to avoid getting their oils on your skin, which can cause a burning sensation.
Note 3: I like using fresh sweet corn, cut right off the cob. It delivers a natural sweetness and satisfying crunch. If you prefer a different texture, feel free to grill or char the corn before adding it to the salsa.
Storage: While the salsa is best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 3 days. Stir well before enjoying.
Nutrition
Serving: 1serving | Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 12mg | Calcium: 5mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
