Mangoes have been around for thousands of years. If you are interested, please read more about mangoes in my article that details their history.
Mango Black Bean Salsa is what I would call Fusion cuisine. It is neither Latin American or Caribbean, however, it utilizes ingredients that are native to that cuisine. Mango Black Bean Salsa works well as an appetizer, as a side dish, or even a relish. Mangoes have the natural advantage of being extremely nutritious. They are rich in vitamins A, C, potassium and omega 3’s. Because they are low in calories, they make a wonderful snack if you happen to be dieting: if my sources are correct, a mango has about 140 calories. Black beans are high in protein, which further adds to the nutritional value of this snack.
I was first introduced to this delicious snack by my friend Eimy, a real health nut. Being a vegetarian (she does eat fish) she is always looking for healthy snacks that are low in calories. The great thing about this salsa is that it presents an interesting alternative to the salsa we are all more familiar with. The sweetness of the mangoes is offset by the jalapeno peppers and the the tartness of the red wine vinegar. All in all, this is an appetizer that successfully integrates different flavors and textures.
Mango Black Bean Salsa is also versatile since you can eat it as a side dish with grilled fish. By the way it also goes really well with fish tacos. The first time I took this appetizer to an office pot luck party, everyone went wild. Needless to say, that is what I was asked to bring to every office party from then on. Since leaving that department ( I wasn’t allowed to leave until sharing the recipe with those who asked for it) I now take it to parties in my current office. It’s always a hit.
Although the original recipe calls for red peppers, I have omitted them (you won’t see them in the picture) from the picture featured in this blog since no one in my family really likes red peppers. You can do the same if you wish. I hope you enjoy this Mango Black Bean Salsa as much as my friends and family do.
- 2-3 ripe mangoes diced into ¼" cubes
- 1 can black beans, rinsed
- juice of 1 lime
- 1 medium jalapeno, diced and cored (no seeds)
- 2 Tb. red pepper diced-optional
- ½ red onion, chopped
- 2 Tb. finely chopped cilantro
- ¼ tsp. smoked paprika
- 1 Tb. red wine vinegar
- In a large bowl place mangoes.
- Add the rest of the ingredients and blend thoroughly.
- This salsa can be used as a side with grilled fish or fish tacos. Also very good on its own with tortilla chips. Tostitos Scoops work great! For a nice color contrast you can use blue corn tortilla chips.