Mango Salsa

This refreshing Mango Salsa recipe has juicy mangos, strawberries, avocado, and black beans! Serve it as an appetizer with tortilla chips or add it to tacos, salad, chicken, seafood, and more!

Prep Time25

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings: people

Calories: 184kcal

Author: Stephanie

Ingredients

Salsa

3-4 large Mangos diced
1 cup finely diced strawberries
1 avocado diced
1 small red bell pepper diced
1 jalapeno pepper seeded and diced
1 cup black beans drained and rinsed. See notes.
¼ cup diced red onion
3 tablespoons roughly chopped cilantro

Dressing

¼ cup lime juice
1 tablespoons red wine vinegar
1 tablespoon honey
½ teaspoon salt
¼ teaspoon EACH: cumin, chili powder, garlic powder, dried basil, pepper

US Customary - Metric

Instructions

Combine the dressing ingredients in a small bowl and refrigerate until ready to use.
Use a vegetable peeler to gently remove the skin from the mango. Slice around the pit to remove the flesh. It’s okay if your slices aren’t perfect.
Finely dice the mango and transfer to a paper towel lined plate while you prepare the remaining salsa ingredients.
Combine the salsa ingredients in a large bowl and pour the dressing on top. Use a silicone spatula to gently toss to combine.
If possible, chill for 1 hour prior to serving, then toss once more before serving with tortilla chips. You can also serve this with tacos, chicken, beef, pork, salmon, shrimp, and more!

Notes

Pro Tips

Black beans typically come in 15 oz. cans, which is about 1.5 cups after they're drained and rinsed. I usually only use 1 cup for this recipe as I find that's the right ratio.
Mangos: Be sure to use ripe mangos for this recipe, hard/firm mangos aren't ripe yet. Look for slightly softened mangos, (but not too soft/mushy). Ripe mangos also smell sweet.
Using Frozen Mangos: I recommend using fresh mangos for this recipe as frozen mangos won't hold up as well and give off more liquid. If you decide to use frozen, let them thaw and pat them dry prior to using.
Cutting/Slicing: Here are visuals on how to cut a mango.
Be sure to dice everything finely so that multiple ingredients can easily fit on a chip, and pair it with my Homemade Tortilla Chips!
Add-on Options include blueberries, corn, tomatoes, and pineapples.
Make-Ahead: This recipe can prepared 1 day ahead of time, however I recommend dicing the avocados and adding the dressing just before serving.
Be sure to try my Fruit Dip, Pizza Dip, and Spinach and Artichoke Dip recipes next!

Storage

This recipe is best if served fresh, but you can store any leftovers in an airtight container and refrigerate for up to 3 days.

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition