by This 10-Minute Black Beans & Mango Salsa uses canned beans and frozen, thawed diced mango for the easiest, freshest appetizer that doubles as a delicious dip! Spoon it onto my 30-Minute Sheet Pan Black Bean Sweet Potato Tacos, scoop it with tortilla chips, or eat it straight from the bowl!
Fresh, Healthy, And Mouthwateringly Delicious
When I set out to make an easy mango salsa recipe, I knew I wanted to perfect one that uses thawed, frozen mango, because here in Canada, finding perfectly ripe fresh mango is NOT easy. Using frozen mango means you can make this recipe year-round without needing to hunt down perfectly ripe fresh mango!
I’m proud to say that after many rounds of testing, I finally did it! This black bean mango salsa is sweet, tangy, and fresh from juicy mango, hearty black beans, crunchy bell pepper, and zesty lime.
Since I’m a Registered Dietitian and I share tons of easy bean and legume recipes, you know I had to find a way to sneak some beans into this frozen mango salsa!
You might be skeptical about adding black beans a mango salsa, but I promise that you can hardly even taste them! If anything, they add a nice texture contrast to the juicy mango and crunchy bell peppers and red onion.
Salsa, Snack, The Options Are Endless!
The best part about this vegan mango salsa with black beans is that because we add black beans, it instantly boosts the fiber and protein, meaning it can totally count as a healthy snack recipe, just like my 10-Minute Sesame Cucumber Edamame Salad, which also only takes 10 minutes to whip up!
I love eating this salsa with my favorite tortilla chips as a snack, spooned onto my 30-Minute Sheet Pan Black Bean Sweet Potato Tacos, or even added to my 25-Minute Black Bean Rice Bowls with Chipotle Sauce to add a pop of freshness!
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Microwave or Thaw the Mango on the Counter, You Choose!
We use thawed, cubed mango from frozen in this salsa recipe. I’ve tested thawing the mango by both leaving it on the counter for 30-45 minutes before making the recipe, or by popping it into the microwave for 30 second intervals until the mango is thawed, but not hot. Both work well!
The key here is to make sure that you drain off the excess liquid that comes from the frozen mango so that it doesn’t make the salsa soupy.
Since you’ll probably have some frozen mango leftover after making this mango black bean salsa, I highly recommend whipping up my Mango Lime Vegan Protein Smoothie with Spinach! It makes the perfect 5-minute breakfast recipe with a whopping 18 grams of protein, without using protein powder!
Make Ahead and Enjoy All Week!
This salsa recipe tastes even better after chilling in the fridge for 30 minutes, giving the flavors time to meld together, and somehow the leftovers taste even better the next day!
The 10-Minute Addition To Level Up Any Meal!
10-Minute Black Beans & Mango Salsa (With Frozen Mango!)
Ingredients
- 2 cups of frozen diced mango, see note
- 1/4 medium red onion, diced
- 1/2 cup cherry tomatoes, diced
- 1/2 red, orange or yellow bell pepper, diced
- 1/2 jalapeno, deseeded and diced
- 1 540 ml can of black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 1 lime, juiced
- 1 clove garlic, minced
- 3/4-1 tsp salt, or to taste
Equipment
Instructions
- Thaw your diced frozen mango, either by leaving it in a bowl on the counter for 30 minutes until its easy to chop into smaller pieces, or by microwaving it for 30 second intervals until it's thawed but not hot. Drain off any excess liquid so that the salsa doesn't get soupy.
- Chop your thawed mango into smaller, 1/2 inch pieces.
- Place the diced mango, red onion, cherry tomatoes, jalapeno, and bell pepper, plus the drained and rinsed black beans and chopped cilantro into a bowl.
- Drizzle with olive oil and lime juice and top with minced garlic and salt and stir until well combined. Enjoy right away with chips, in tacos or bowls, or let sit for 30 minutes to let the flavors combine more and enjoy!
