Mango and Black Bean Salsa

April 28, 2025 / featherheadlady / Leave a comment

Twenty five or more years ago we ate dinner at a lovely bistro in Chelsea, Michigan called the Common Grill. I enjoyed a fish dish that was served with a side of mango salsa. As I recall the fish was excellent, but to me the salsa was the star. This recipe is my attempt to replicate those beautiful bright flavors. I have made this countless times and it’s great served with pork, fish of course including fish tacos, or all by itself with some crispy, salty corn chips. Mangos not only taste delicious, but they are high in Vitamins A and C, contain potassium, and they’re a good source of fiber. Black beans are a good source of protein, fiber, and they are one of my favorite beans. It’s always a bonus when you can enjoy something so tasty that’s actually good for you. And it’s so pretty!

Ingredients:

2 ripe mangos diced

1 can black beans drained and rinsed

1/4 cup red onion diced

juice of 2 limes

1 cup cilantro rough chopped

drizzle of olive oil

salt to taste

Prep all of your ingredients. To me, the most challenging part is peeling and chopping the mangos. You want the dice to be similar in size to the beans.

Once everything has been prepped combine the mango, beans, onion, and cilantro in a medium size bowl. Juice the limes and stir to combine. Add a little drizzle of olive oil and salt to taste.

Enjoy!!

NOTE: If you want the flavors kicked up a bit you can add some fresh diced jalapeños or habaneros. Best made up at least an hour or two before serving to allow the flavors to marry. Keep refrigerated.

Mango and Black Bean Salsa

July 24, 2019 / featherheadlady / Leave a comment

This has long been one of my favorite compliments to grilled fish. It’s easy to pull together, adds nice color to your plate, and has a great fresh flavor. It would also be an excellent addition to a pork loin or chop. You might think it an odd combination but it works!

Ingredients:

1 mango diced

1/2 cup or red onion diced

1 can of black beans rinsed and drained

1/2 cup of fresh cilantro

3 T olive oil

3 T fresh squeezed lime juice

salt to taste

Peel and dice the mango. That’s probably the most challenging part of making this dish. Add the mango to a medium size serving dish.

Rinse and drain the can of black beans and add to the mango.

Add the diced red onion.

Add the cilantro. More than 1/2 cup if you love cilantro.

Juice a fresh lime.

Add the lime juice and olive oil and stir to combine. Season with salt to taste. Enjoy over a piece of grilled fish.

NOTE: Like I mentioned, this would be a great compliment to a pork chop or pork loin. I ate the left over salsa with cottage cheese. You may have seen mango salsa in the grocery. Of course homemade is always best and freshest. But you might also like it with some tortilla chips, perhaps with a little minced jalapeño to kick it up a bit.

Mango and Red Bean Salsa

July 15, 2015July 15, 2015 / featherheadlady / Leave a comment

This is a quick and easy salsa to make and one that we enjoy with fish. My father loved to fish. To him it was one of life’s greatest pleasures. He can tell you a lot of fish stories. We ate a lot of fresh water fish, never ocean fish, and we enjoyed our fish pan fried or occasionally made into fish soup. Friday nights were fish fry nights. But we would have never considered eating salsa with fish. Especially not one made with mango. I never tasted a mango until I was an adult. My dad would look at this salsa and say, “what is that? I don’t think I’d care for that.” But that’s okay. I think if you try it, you’ll like it.

Ingredients:

2 ripe mangos

1 can small red beans or black beans

1/2 cup diced red onion

bunch of cilantro rough chopped

Juice of one lime (1/4 cup)

3 T olive oil

salt and pepper to taste