Overhead shot of a bowl of Mango, Jicama + Black Bean Salsa with tortilla chips.

Mango, Jicama + Black Bean Salsa

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: about 6 cups of salsa 1x
  • Category: Appetizers
  • Method: No Cook
  • Cuisine: Mexican


Juicy, ripe mango and fresh lime brighten the flavors of this sweet-and-salty black bean salsa. Perfect for Cinco de Mayo, potlucks and summer BBQs!



  • 3 ripe mangoes, peeled, pitted and diced (about 2 cups)
  • 1/2 small jicama, peeled and diced (about 2 cups)
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 jalapeño, stemmed, seeded, and minced (about 1 tablespoon)
  • 3 tablespoons finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1/2 teaspoon sea salt


  1. Place all ingredients in a large bowl. Stir well to combine, taste for seasoning, and add more salt if needed. Serve immediately or cover and refrigerate until ready to use.

Keywords: jicama, salsa, mango

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