This black bean and mango salsa is super easy to prepare and hits all the right notes of sweet and citrusy, with a spicy kick from the jalapenos. Perfect for topping vegan fish tacos, a salad, or dipping tortilla chips.
I love the sweet and spicy elements of this salsa. Initially, I came up with this recipe as a topper for my vegan fish tacos, but I also think it goes great on a salad or as a dip for tortilla chips.
How to Make Black Bean & Mango Salsa
Making this salsa couldn't be easier. Just drain and rinse the beans, cube the mango, chop up the cilantro, bell pepper, jalapeño, and red onion (optional!) then combine all the ingredients in a bowl. That's it!
If you're using frozen mango, be sure to defrost for a few minutes before you begin. I actually love to use frozen mango because it's cheaper, easier to prep, and tends to give off more juices--perfect for salsa.
If you don't like spicy foods, you can leave out the jalapeños or remove the seeds. Always be extra careful when chopping spicy peppers. The heat from the seeds can stay on your fingers and get into
Here's a tip for chopping cilantro. I used to spend a ton of time removing the leaves from the stems, because that's what I thought you were supposed to do. But then I found out that the stems are the most flavorful part, so now I just wash the cilantro, pat dry, and chop it up, stems and all!
If this recipe for Black Bean & Mango Salsa speaks your language, you might also love:
- Tempeh Bacon Sandwich
- Sheet Pan Cauliflower & Chickpeas
- Super Simple Tofu Nuggets
- Vegan Quesadilla Cheese
- Vegan "Fish" Tacos
And for more tips on going vegan or maintaining a plant-based diet try:
Black Bean & Mango Salsa
- Cube the mango, dice the bell pepper and jalapeno, drain and rinse the black beans, chop the cilantro.
- Combine all ingredients in a large bowl. Taste and adjust seasoings if necessary. Serve and Enjoy!
- This salsa can be made up to two days in advance. You can store it in the refrigerator in a glass jar for up to a week.