No Sweat Vegan

  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop
menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop

subscribe
search icon
Homepage link
  • About
  • Recipes
  • Resources
  • Free E-Books
  • Meal Planning Printables
  • Shop

×
Home » Recipes

Mango Black Bean Salsa

Published: 24 Mar 2020 · Updated: 6 Jul 2022 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

339 shares
  • Facebook
  • Email
Jump to Recipe
Black Bean Mango Salsa pin
Black Bean Mango Salsa pin

This Mango Black Bean 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.

Mango black bean salsa in bowl surrounded by chips.
This zesty and refreshing mango black bean salsa is the perfect dip!

I love the sweet and spicy elements of this fresh 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. More recently, I used this salsa as inspiration for my Zesty Quinoa Salad.

This recipe is so easy! It requires no cooking and comes together in about 10 minutes. It's also versatile, and you can easily make adjustments based on personal preference or what you have in stock at home.

Mango black bean salsa is perfect for taking to a potluck, picnic, or cookout. It's also great for keeping in the fridge so you can grab it for a healthy snack throughout the week.

Jump to:
  • Ingredients & Notes
  • Instructions
  • Tips
  • How to serve
  • How to store
  • Related Recipes
  • 📖 Recipe

You'll love this Mango Black Bean Salsa because it's:

  • Quick & Easy
  • Vegan / Vegetarian
  • Gluten-free
  • WFPB & Oil-free
  • Flavorful & Delicious
  • Perfect as an Appetizer Dip
  • A Delicious addition to tacos, burrito bowls, salads, and more!

Black bean mango salsa in a bowl surrounded by chips.
This quick mango black bean salsa comes together in minutes!

Ingredients & Notes

Mango black bean salsa ingredients.
Here's all you need to make this delicious mango black bean salsa.
  • cubed mango: Either fresh or frozen works. Just use whatever is easiest for you.
  • black beans: I find it's easiest to use canned black beans, but if you have some you made from scratch, that's also fine.
  • green pepper: You could use any color of bell pepper, but for this salsa I prefer green.
  • jalapeños: If you don't like spicy foods, just leave them out.
  • red onion: If you're the kind of person who hates raw onion, then just leave this out.
  • fresh cilantro: Ideally fresh, but frozen or freeze-dried cilantro would also do in a pinch.
  • lime juice: EIther freshly squeezed or store-bought is fine.
  • ground coriander
  • garlic powder
  • salt

*See recipe card for quantities.

Instructions

Making this salsa couldn't be easier. First, drain and rinse the beans. Wash and roughly chop the cilantro.

Next, cube the mango. 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.

Finely dice the bell pepper and red onion. Deseed and finely dice the jalapeño (if you've never done this before, see these tips for how to dice a jalapeño first).

Then combine all the ingredients in a bowl. Serve and enjoy right away or store for later. That's it!

Mango black bean salsa ingredients in a bowl.
Mango black bean salsa in a bowl.

Tips

  • Always be extra careful when chopping spicy peppers. The heat from the seeds can stay on your fingers and get into your eyes or any other place you accidentally touch, so be sure to wash your hands thoroughly after prepping.
  • Pro-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 also flavorful, so now I just wash the cilantro, pat it dry, and chop off the tougher ends. Then I chop up the rest, stems and all! Easy peasy!

Mango and black bean salsa in bowl with chips and a hand dipping a chip into the salsa.
Dig into this delicious black bean mango salsa!

How to serve

Serve this black bean mango salsa as a dip with your favorite tortilla chips, pretzels, or crackers. Or add to a taco. It would be great with either vegan fish tacos or vegan street tacos.

You could also add this black bean salsa to a salad, burrito bowl, or buddha bowl.

How to store

Store mango salsa in an airtight container in the refrigerator for up to a week.

Related Recipes

  • Vegan white bean chickpea chili in a bowl.
    Vegan White Bean Chili (with Chickpeas!)
  • Closeup of vegan taco salad.
    Vegan Taco Salad
  • Closeup of tofu taco meat.
    Tofu Taco Meat (Vegan + Oil-Free)
  • Chili sin carne recipe.
    Chili Sin Carne (Vegan Chili)

📖 Recipe

Best mango black bean salsa recipe.

Mango Black Bean Salsa

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.
5 from 5 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Condiment
Cuisine Mexican
Servings 6
Calories 69 kcal

Equipment

ROYAL CRAFT WOOD Extra Larg...Shop on Amazon
Cutting Board
HENCKELS Classic Razor-Shar...Shop on Amazon
Sharp Knife
mixing bowl

Ingredients
  

  • 1 ½ cup cubed mango (frozen or fresh)
  • 1 cup drained and rinsed black beans
  • ½ diced green pepper
  • 1 jalapeno (diced fine)
  • ¼ medium red onion (or half a small red onion)
  • ¼ cup fresh cilantro
  • 2 tablespoon lime juice
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
Get Recipe Ingredients

Instructions
 

  • Cube the mango (smaller cubes work better). Finely dice the bell pepper. Remove the seeds and finely dice the 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.
Prevent your screen from going dark
Save this RecipeSaved!

Notes

  • This recipe makes about 2 ½ cups of salsa.

Nutrition

Calories: 69kcalCarbohydrates: 15gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 196mgPotassium: 203mgFiber: 4gSugar: 6gVitamin A: 521IUVitamin C: 20mgCalcium: 18mgIron: 1mg
Keyword black bean salsa, mango black bean salsa
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

Want access to my Exclusive Meal Planning Tips & Printables page?

Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!

More Vegan Recipes

  • Strawberry rhubarb baked oatmeal on a plate.
    Strawberry Rhubarb Baked Oatmeal (Vegan + No Banana!)
  • Hand dipping crostini into vegan spinach artichoke dip.
    Vegan Spinach Artichoke Dip (Easy + Nut-Free!)
  • Vegan pumpkin baked oatmeal on a plate with toppings.
    Pumpkin Baked Oats (Vegan)
  • Closeup of hand picking up a spoonful of vegan pumpkin risotto.
    Vegan Pumpkin Risotto (With Sage!)
339 shares
  • Facebook
  • Email

Comments

    5 from 5 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Janet says

    April 06, 2024 at 2:17 pm

    I'm one of those people who doesn't like the taste of cilantro, but this salsa sounds wonderful! Do you have any suggestions of what I can substitute?

    Reply
    • Julianne Lynch says

      April 08, 2024 at 9:00 am

      You could simply leave the cilantro out. Or you could try subbing parsley or Thai basil.

      Reply
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

Trending

  • Chick-fil-A tofu on a plate with vegan honey mustard.
    Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free!)

  • Stack of vegan oatmeal raisin cookies.
    Vegan Oatmeal Raisin Cookies (Healthy, Easy, + Oil-Free)

  • Vegan potato soup in a bowl.
    Vegan Potato Soup (Easy & Oil-Free)

  • Tofu nuggets on a plate with a small bowl of ketchup.
    Tofu Nuggets (Vegan + Oil-Free!)

Recent

  • Vegan butter beans recipe in a bowl with bread.
    Vegan Butter Beans (Easy + Creamy!)

  • Pumpkin bliss balls in a bowl.
    No-Bake Pumpkin Balls (Easy + Vegan!)

  • Three vegan pear muffins stacked in front of a pear.
    Vegan Pear Muffins (Oil-free!)

  • Vegan Mother's Day Recipes collage.
    Vegan Mother's Day Recipes

Web Stories

Footer

↑ back to top

Legal

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Impressum

Free Meal Planning Tips & Printables!

  • Sign Up for free printables and weekly updates

Contact

  • Contact
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

***

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to No Sweat Vegan with appropriate and specific direction to the original content.


Copyright © 2020-2025 No Sweat Vegan on the Foodie Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.