Mango Salsa with sweet mango, black beans, cilantro, jalapeno, red onions, and lime juice is the perfect summer salsa. Jump to Recipe keyboard_arrow_down
Fresh mango salsa should be the first thing you make for your next party. It's sweet, spicy, healthy, and can be used in so many different ways. We love it with Blackened Shrimp and Grilled Chicken Tacos.
To say that I am obsessed with this simple fruit salsa is an understatement. Ask my family and they will let you know that I have been trying to serve mango salsa on everything. It's just the perfect salsa - sweet from the mango, spicy from the jalapenos, and with plenty of punch from the red onions, cilantro, and lime juice.
It's also the most popular thing at any party. Recently I brought some on a girl's weekend to serve with some simple roasted salmon and it was devoured. I am telling you, it can take any simple dish and immediately make it feel like something you would get in a restaurant.
It's also super versatile. You can add all kinds of extras to switch up the flavors - corn, avocado, red peppers, serrano peppers, shrimp, you name it. This stuff is delicious and you need to make it as soon as possible.
Ways to Use Mango Salsa
If it were up to me, I could literally list out over 100 different ways to use this mango salsa. It tastes amazing with chips, with grilled proteins, over rice, with salad greens, you get the idea. Here are some favorites:
- Blackened Salmon with all its spice and smoke is so good with the sweetness of this mango salsa. Serve it right on top of the salmon or break it up and serve it as tacos, lettuce wraps, or as a rice bowl.
- Shrimp and mango are a natural pairing, so throw this salsa on top of your favorite shrimp tacos.
- Another option is to use this as the salsa on your favorite fish tacos. It adds freshness and tons of flavor to fish and is so good during the summer.
- We eat a ton of grain bowls for lunch and one way to jazz it up is with some mango salsa. Start with a bed of cooked quinoa, add some roasted veggies, rotisserie chicken, and a big serving of this salsa for a delicious meal.
- It should go without saying that this tastes good on pretty much anything coming off the grill - chicken, pork, steak, tofu, and even sausages.
- Kick up a basic chicken or cheese quesadilla by throwing some of this sweet salsa on top.
- One other option is to turn this into a salad. Add some greens, avocado, and corn and it transforms into a filling meal.
Recipe Variations for Mango Salsa
- Add corn: During corn season, I add fresh grilled corn to this recipe. It is so good. You can also use drained canned corn or defrosted frozen corn, but fresh with some char from the grill is the best option.
- Add avocado: Creamy avocado is a natural addition to this salsa. Add some extra lime juice to keep the avocado from browning.
- Add red bell pepper: For another crunchy element, add a diced red bell pepper. It also adds some more color.
- No beans: Consider the beans completely optional in this mango salsa. I love the earthy element it adds, but it is completely delicious without them as well.
- Use basil: If you are someone who hates cilantro, you can use basil instead. I have even used mint and it's pretty delicious.
- Add strawberries: For a fun summer twist, consider tossing in some chopped fresh summer strawberries.
- Add cooked shrimp: For special occasions, I like to add some cooked chopped shrimp to this salsa. It makes it feel really special and is always the first thing to disappear at a party.
- Make it spicier: Swap out the jalapeno for 1-2 serrano peppers, which are spicier than jalapeno peppers. You can also just add a few extra jalapenos.
How long does mango salsa last in the fridge?
Unfortunately, mango can get kind of slimy after a couple of days once it is cut. Therefore it is best to enjoy this within 1-2 days of preparing it.
How to cut a mango
Mangos have a seed in the center that runs along the entire center of the mango. Use this trick to make cutting your mangoes quick and easy.
- Start by finding the stem. The seed will be located right below the stem and usually extends about 1/4 inch on each side.
- Use a sharp knife to cut off the cheeks of the mangos. This is the fleshy part of the mango on the sides.
- Use the knife to gently cut the mango flesh, without cutting through the skin. You can cut it into horizontal slices or create a grid.
- Then use a large spoon to scoop the mango away from the skin.
How to pick a mango
You want to use ripe, sweet mangoes for this recipe. Any variety will work, but it is important that the mango is ripe and ready. Look for mangos that are slightly soft when pressed. They should smell slightly sweet as well. Mangos that are overly soft are too ripe and should be avoided. They may have bruised or browned areas inside.
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- 2 cups mango, chopped
- 14 oz. canned black beans, drained and rinsed
- 1/4 cup red onion, diced
- 1/4 cup cilantro, diced
- 1 U jalapeno, diced (seeded for less heat)
- 1 U lime, juice (more as needed)
- 1/2 tsp salt
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Toss together the mango, black beans, red onion, cilantro, jalapeno, lime juice, and salt. Taste and season as needed.
If possible, let rest for 10 minutes before serving for the flavors to combine.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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