Mango, Black Bean and Corn Salsa

Mango, Black Bean and Corn Salsa has been requested a few times by some of our raving fans we are dedicating this post to Rob, Kelly and Harold.  I Promise the Margarita Recipe in the near future. This was a fun Mango Margarita I made for this post. (For the record I’ve never made mango before)

This is one of my favorite times of the year to be living in Southern Florida, as it is now mango season!

I love mangoes, and eat a few a week, especially now when they are just starting to become perfectly ripe and delicious.

If you’ve never had a mango, you should stop reading right now and go get yourself one. Bright orange, sweet and juicy, they are tropical in flavor and the inside has a texture similar to a ripe peach. When you cut into one, you’ll be surprised to find that the pit of this stone fruit is square and blocky, so you have to slice accordingly. Try to slice right through the middle of it and you’ll have problems.

Mangoes are the most popular fruit in the world and you’ll find them in most countries, but they are especially popular in Indian food. There are many varieties of mangoes and you’ll find them to various shades when they are ripe, from green to red to deep orange. When they are ripe, they will have a distinct and fruity smell at one end. If they have no smell they are not yet ripe. When buying mangoes, choose those that are heavy for their size and if you are going to use them right away, buy ripe ones. Otherwise you can leave them out at room temperature until they ripen up, or put them in refrigerator to slow the ripening process.

Mango, Black Bean and Corn Salsa


1.5 cups black beans
1 mango, diced
3/4 cup sweet corn, frozen
1/2 cup Vidalia onion
1/2 red pepper chopped
2 tablespoon lime juice
1 tablespoon chipotle pepper in adobe sauce, minced
1-2 tablespoon honey
1 tablespoon sesame oil
2 tablespoon fresh cilantro, chopped
1/2 tsp ground cumin


Add all the ingredients and mix gently with a spatula until well combined.  Adjust to taste.

Serve with chips, grilled fish or chicken. I love to have it with fish or chicken with a nice coconut rice.

Makes about 3+ cups.

While you may think of this sweet fruit for use in desserts and sweet dishes, it is surprisingly delicious in savory dishes as well, and you’ll find mangoes in everything from Indian chutneys to salsas with red onions and black beans.

Mangoes are delicious when raw, but also make yummy smoothies, soups, sauces and dips. Another great thing about mangoes? They are super healthy too. Loaded with antioxidants and fiber, mangoes have a huge dose of Vitamin C, as well as many other vitamins and minerals.

You can buy frozen mangoes when they are not in season and they will still taste sweet and delicious, but if you can buy fresh they are definitely worth the extra effort. One of my favorite mango treats is what is called a Mango Lassi, a sweet and creamy Indian drink that is made with mango puree, tangy yogurt and a little bit of sugar. It’s the perfect summery treat that is cool and refreshing.

Since these sweet and delicious fruits are in season right now, I can immediately think of a bunch of different recipes I’ll be using them in, and I seriously doubt I’ll ever get sick of them.

What’s one of your favorite ways to have mangoes? Re-tweet and share with your friends. Check out the links below for more Mango Recipes.

More Mango Madness Recipes

Nelly –
Annapet –
Elizabeth –
Malou –
Fancys –
Aubrey –
Erin –

Thanks for allowing me to be part of the group. Cheers to you all!

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