No-Cook Mango and Black Bean Salsa with Lime

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A fresh, vibrant no-cook salsa featuring sweet mango, black beans, and zesty lime perfect as a dip or topping. This Mexican no-cook recipe (vegan, gluten free), ready in about 10 minutes, pairs ripe mango, black beans, and red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large ripe mango, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 lime, juiced
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 large peeled and diced ripe mango, 1 can (15 oz) drained and rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1 small seeded and minced jalapeño.
2. Step 2: Add 1/4 cup chopped fresh cilantro, juice of 2 limes, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl.
3. Step 3: Stir all ingredients gently until well combined. Let the salsa sit at room temperature for 10 minutes to allow the flavors to meld before serving with chips or as a topping for grilled meats or tacos.