Mango and Black Bean Salsa

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Fresh, juicy mangoes are paired with black beans and fresh vegetables in this spicy mango and black bean salsa. Accompany it with your favorite tortilla chips or use it as a topping for tacos!

Bowl filled with mango and black bean salsa with tortilla chips inside.

Longtime readers know I love a good dip. Cheesy, spicy, hot, cold, I love them all.

But as much as I love dipping into a good buffalo chicken dip or spinach artichoke dip, when the warmer weather arrives, I crave cool, refreshing dips and dips.

I’m talking spicy guacamole, fruit salsa with cinnamon tortilla chips, and now this mango and black bean salsa.

This is the recipe our family will make all summer long. I will bring it to every party and cookout and put it on everything.

Mango and black bean salsa on tortilla chips.

Spicy mango and black bean salsa

I admit, the first time I encountered this mango and black bean salsa, I was a little unsure.

My stepmom made this for her Super Bowl party this year and when I saw the combination of mango with black beans and corn, I was curious but wasn’t sure what the flavors would be together.

But he said everyone raves about it every time he makes it, so naturally I had to try it. I’m really happy I did it because he is so good and now Elle and I are obsessed.

Seriously, I’ve made this sauce multiple times since she gave me the recipe and I refine it every time.

He can’t remember where he originally found the recipe, but he thinks it came from one of those little Kraft recipe books. It’s a perfect balance of fruity, tangy, tangy and crunchy.

We love dipping into this mango and black bean salsa with Fritos Scoops, but it’s delicious on any tortilla chip and would be amazing on tacos, too.

Bowl of mango and black bean salsa surrounded by tortilla chips.

How to make this simple mango salsa

If you can chop up some fruit and veggies and mix it all together, then you can make this super easy salsa.

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Ingredients you will need

The secret to this mango and black bean salsa is an unexpected ingredient. You will need:

2 ripe mangoes diced
1 red pepper cut into large cubes
¼ cup diced red onion
1 bag frozen sweet corn
1 can black beans, rinsed and drained
⅓ cup very finely chopped fresh cilantro
¼ cup freshly squeezed lime juice
1 package of Good Seasons Italian Dry Salad Dressing

Look, I know that using an Italian salad dressing mix in a salsa recipe is the furthest thing from authentic. But you’ll be shocked at how delicious it is! And it makes the recipe super easy because it has all the seasoning you need.

When the seasoning mixture combines with lime juice and mango juice, you get a super spicy base for this salsa. Paired with sweet mangoes and fresh coriander? It is impossible to stop eating.

Ingredients for mango and black bean salsa arranged on a mango countertop.

How to dice a mango

If you’ve never broken down a fresh mango before, let’s talk about how to go about it.

Mangoes have a huge pit in the center that can make them difficult to cut. I like to use a mango slicer to easily remove the pit.

I don’t have many Unitasker tools in my kitchen, but my mango slicer is one of the few that I think is worth it, especially if your family loves fresh mangoes.

After removing the stone with the mango slicer, you can use a kitchen knife to remove the peel from the two halves of the fruit you have obtained. Now it’s time to slice or dice the fruit!

Preparation tip

When I make this mango and black bean salsa, I use a fruit and vegetable chopper to cut mangoes, onions and peppers into similar sized pieces. But you can also use a chef’s knife to slice or dice the mango pulp however you like.

Preparing this recipe

Almost all of the time you spend making this mango and black bean salsa will be spent chopping the ingredients.

As I said above, I use a vegetable chopper to quickly break everything down into similar sized pieces. But a good old knife will do the job just as well.

Ingredients for mango salsa in a white bowl.

Once all the ingredients are prepared, mix them together in a large bowl. Keep the sauce in the refrigerator for at least a couple of hours to let all the flavors come together before serving.

And this is all! Such an easy recipe to throw together for a game day party or summer dinner.

Overhead view of a bowl of mango and black bean salsa on a countertop, with chips and lime wedges scattered around.

Serving Tips

Elle and I love dipping into this mango and black bean salsa with tortilla chips or Fritos Scoops, but don’t stop there.

Try it on steak tacos, pulled chicken tacosor shrimp tacos. It would also be delicious on fish, for example Tortilla crusted tilapia.

I think it would be great on chipotle quesadillas too!
Make it a full meal together green beansMexican corn salad and mango sweet water and you have a party that everyone will love.

Using a tortilla chip, scoop the mango and black bean salsa into a bowl.

Mix everything together in a large bowl, cover and refrigerate for at least 2 hours before serving with tortilla chips, Fritos scoops or as a topping for tacos.

DO NOT prepare the seasoning according to package directions, simply add the dry seasoning mix.
I used the vegetable chopper linked above to get all the ingredients about the same size. It’s a little annoying to clean, but I really love it.
Store sauce in an airtight container in the refrigerator for up to 4 days.

Serving: 0.5cup, Calories: 77kcal, Carbohydrates: 16G, Protein: 3G, Fat: 1G, Saturated fats: 0.1G, Polyunsaturated fats: 0.2G, Monounsaturated fat: 0.1G, Sodium: 131mg, Potassium: 208mg, Fiber: 4G, Sugar: 5G, Vitamin A: 586UI, C vitamin: 21mg, Soccer: 13mg, Iron: 1mg

Nutrition information is calculated automatically, so should only be used as an approximation.