MexicanEasy · Room Temperature
Mango Black Bean Salsa with Tortilla Chips
A vibrant, fresh salsa packed with sweet mango, hearty black beans, and zesty lime, served alongside crispy baked tortilla chips. This no-cook salsa comes together in minutes for a bright appetizer or snack.
Prep
20 min
Cook
10 min
Rest
15 min
Total
45 min
Method
Make the Mango Black Bean Salsa
1
In a large bowl, combine the diced mango, rinsed black beans, finely diced yellow onion, chopped cilantro, and diced avocado.
2
Add the minced garlic, lime juice, cayenne pepper, and salt. Toss everything together gently until well combined.
Make the Tortilla Chips
4
Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
5
Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheet.
7
Bake for 8-10 minutes, flipping halfway through, until the chips are golden and crispy. Let cool completely before serving.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
500
per serving
Source of protein · 18gSource of fibre · 18gLow saturated fat · 2g
Protein
18g
Carbs
80g
Fat
14g
Sat. fat
2g
Fiber
18g
Sugar
21g
Sodium
757mg
VeganGluten FreeDairy FreeHeart HealthyAnti InflammatoryLow CholesterolHigh FiberPlant ForwardLow Sodium Option
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.6m³
Runoff
0.05g P
Mango, diced drives 31% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
6
Sweet
4
Salty
6
Sour
1
Bitter
3
Spicy
Textures
CrispyChunkyFresh
Aromas
HerbalCitrusyEarthyFruity
Kitchen Equipment
Primary Tool
Baking SheetBaking SheetLarge BowlMeasuring CupsMeasuring SpoonsCitrus JuicerChef KnifeCutting BoardPlastic WrapParchment Paper
Counter FootprintSmall
Safety & Storage
Storage
Refrigerate salsa within 2 hours of preparation. The avocado in the salsa will begin to oxidize and brown; consume within 24-48 hours for best quality and appearance.
Cross Contamination
Wash all produce thoroughly under running water before dicing, including mango, onion, cilantro, and avocado. Use clean cutting boards and utensils for fresh produce preparation.
Handling
Allow baked tortilla chips to cool completely on the baking sheet before handling to prevent burns. The chips continue to crisp as they cool.
High Risk Population
This dish contains raw ingredients including fresh garlic, onion, and produce. Immunocompromised individuals, pregnant women, young children, and elderly persons should consume only produce that has been properly washed and handled with clean equipment.
Cooking Temperature
Bake tortilla chips at 400°F (200°C) until golden and crispy. Ensure even baking by flipping halfway through the 8-10 minute cook time.
Shelf Life
Salsa is best consumed same day. Tortilla chips remain fresh for 1-2 weeks when stored in an airtight container at room temperature, but will lose optimal crispness after the first day.
Pro Tips
Technique
For perfect mango cubes without the frustration, slice the fruit in half around the pit, score the flesh in a crosshatch pattern without cutting through the skin, then push the flesh outward so the cubes pop up—like turning a hedgehog inside out.
Substitution
Swap the mango for fresh pineapple chunks or ripe peaches if you want to mix things up—the sweet-tangy profile stays intact and these combos work beautifully in Mexican and tropical-inspired cooking.
Make Ahead
Make the salsa up to 24 hours ahead, but hold off on adding the avocado until you're ready to serve, or it will turn brown and mushy in the fridge.
From the chef
I discovered this salsa by accident—one of those happy kitchen experiments where you throw things together because they're about to go bad, and suddenly you've created something that tastes like it took real effort. The sweet mango against the hearty black beans is a flavor combination Latin American cuisines have been nailing for generations, and the lime juice wakes everything up. I love this recipe because it proves that some of the best plant-based dishes require zero cooking and almost zero skill—just good instincts and fresh ingredients.
TagsVeganGluten FreeFreshNo CookEasyQuickTropicalFruit ForwardHealthy
AllergensWheatGluten
Source: generated · June 10, 2026