This post may contain affiliate links. Please read our privacy policy.

Fresh, juicy mangos are paired with black beans and fresh veggies in this tangy mango and black bean salsa. Scoop it up with your favorite tortilla chips or use it as a topping for tacos!

Bowl filled with mango and black bean salsa with a tortilla chip in it.

Long-time readers know that I love a good dip. Cheesy, tangy, hot, cold, I love them all.

But as much as I love digging into a good buffalo chicken dip or spinach artichoke dip, when warmer weather rolls around, I crave cool, refreshing dips and salsas.

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

This is the recipe that will be on repeat for our family all summer long. I’ll be taking it to every party and cookout and putting it on anything and everything.

Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.
Mango and black bean salsa on a tortilla chip.

Tangy mango and black bean salsa

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

My step-mom made it for her Super Bowl party this year, and when I saw the combination of mangos with black beans and corn, I was curious but not sure what the flavors would be like together.

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

Seriously, I’ve made this salsa multiple times since she gave me the recipe and we polish it off every time. 

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

We love digging into this mango and black bean salsa with Fritos Scoops, but it is delicious on any tortilla chip and would be incredible on tacos, too.

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

How to make this easy mango salsa

If you can chop up some fruits and veggies and stir everything together, then you can make this easy-peasy salsa.

Pin this now to find it later

Pin It

Ingredients you’ll need

The secret to this mango and black bean salsa is one unexpected ingredient. You’ll need:

  • 2 diced ripe mangoes
  • 1 large diced red bell pepper
  • ¼ cup diced red onion
  • 1 bag frozen sweet corn
  • 1 can rinsed and drained black beans
  • ⅓ cup very finely chopped fresh cilantro
  • ¼ cup freshly squeezed lime juice
  • 1 packet Good Seasons Italian salad dressing dry mix

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

When the dressing mix combines with the lime juice and the juice from the mangos, it makes a super tangy base for this salsa. Paired with the sweet mangos and fresh cilantro? It’s impossible to stop eating.

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

How to dice a mango

If you haven’t broken down a fresh mango before, let’s talk about how to go about it.

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

I don’t have a lot of unitasker tools in my kitchen, but my mango slicer is one of the few that I think are worth it, especially if your family loves fresh mangos. 

Once you cut the pit out with the mango slicer, you can use a paring knife to remove the peel from the two halves of the fruit you now have. Now it’s time to slice or dice the fruit!

Prep Tip

When I’m making this mango and black bean salsa, I use a fruit and veggie chopper to cut the mangos, onions, and peppers into similar-sized pieces. But you can also use a chef’s knife to slice or dice the flesh of the mango however you like.

Making this recipe

Almost all of the time you’ll spend on this mango and black bean salsa is in chopping up the ingredients.

Like I said above, I use a veggie chopper to quickly break down everything into similar-sized pieces. But a good ol’ knife will do the job just as well.

Once all of the ingredients are prepped, mix them together in a large bowl. Refrigerate the salsa for at least a couple of hours to let all of the flavors come together before serving.

And that’s it! Such an easy recipe to toss together for a game-day party or summer cookout.

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

Serving suggestions

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

Try it on flank steak tacos, pulled chicken tacos, or shrimp tacos. It would also be delicious on fish, such as tortilla-crusted tilapia.

I think it would even be amazing on chipotle quesadillas!
Make it a full meal alongside borracho beans, Mexican street corn salad, and mango agua fresca and you’ve got a feast that everyone will love.

Hand using a tortilla chip to scoop up mango and black bean salsa from a bowl.
Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Mango & Black Bean Salsa

By: Jamie
5 from 3 ratings
Prep: 10 minutes
Chilling Time: 2 hours
Total: 2 hours 10 minutes
Servings: 16
Fresh, juicy mangos are paired with black beans and fresh veggies in this tangy mango and black bean salsa. Scoop it up with your favorite tortilla chips or use it as a topping for tacos!

Ingredients

  • 2 ripe mangoes peeled, seeded and diced
  • 1 large red bell pepper seeded and diced
  • ¼ cup diced red onion
  • 1 bag frozen sweet corn 10 ounces
  • 1 bag black beans 16 ounces, drained and rinsed
  • cup very finely chopped fresh cilantro if you love cilantro, add more!
  • ¼ cup freshly squeezed lime juice
  • 1 packet Good Seasons Italian salad dressing dry mix 0.7 ounce

Instructions 

  • 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.

Video

Notes

Do NOT make the dressing according to the directions on packet, simply add the dry seasoning mix.
I used the veggie chopper linked above to get all of the ingredients roughly the same size. It’s slightly annoying to clean, but I really do love it.
Store salsa in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 0.5cup, Calories: 77kcal, Carbohydrates: 16g, Protein: 3g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 131mg, Potassium: 208mg, Fiber: 4g, Sugar: 5g, Vitamin A: 586IU, Vitamin C: 21mg, Calcium: 13mg, Iron: 1mg

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

5 from 3 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  1. Rosamund says:

    Can I make the Italian dressing with my own ingredients?

    1. Jamie says:

      Hi-
      This uses the dry packet of dressing mix, it’s not actually made into the dressing.
      -Jamie

  2. Marrilee Chamberlain says:

    5 stars
    awesome salsa! works great w fish pork or chicken!