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.
Sweet, salty, tangy, spicy
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 mango salsa recipe 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.
SO SO versatile!
This 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.
Here are some tips on making a great mango black bean salsa.
- You want to finely chop the vegetables in this dish but not mince them. The jalapeños and cilantro can be around 1/8 inch and the onions and mango around 1/4 inch. You want to have little crunch when you eat it.
- I would never freeze this dish as it would ruin the texture and become very soggy once thawed.
- This will last up to 2 days in the refrigerator but it is best right after it is made. It will get a bit softer after the first day but still really tasty.
- My favorite way to serve this is at parties with chips but it is also great on fish tacos or as a side with pork chops or chuletas.
If you love Latin food then you have to try some of my all time favorite dishes or bookmark them for later. Here are some of the most popular ethnic dishes, their history and ingredients to make at home.
Mexican Pork Carnitas: Make this in the slow cooker and then broil for crispy goodness.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Recaito: This is the ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!
Mango Black Bean Salsa
Here is a really healthy salsa recipe you will love to parties. Mango black bean salsa combines some great flavors, savory, sweet, tangy and some heat! This is one of my go-to dishes to take to picnics too and it goes over very well!
- 3 ripe mangoes diced into into 1/4" cubes
- 15 oz black beans 1 can, drained and rinsed
- 2 Tbsp lime juice fresh squeeze, about 1 lime
- 1 jalapeno diced and cored (no seeds)
- 2 Tbsp red bell pepper diced - optional
- 1/4 cup red onion diced
- 2 Tbsp cilantro finely chopped
- 1/4 tsp smoked paprika
- 1 Tbsp 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.