This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
I first made a version of this pineapple mango salsa to go with chicken taco bowls. I loved that part of the meal so much that I knew it needed its own recipe.
The combination is so good. You get sweetness from the fresh mango and pineapple, a little bite from the red onion, and some heat from the jalapeño. Black beans make it a little heartier, while fresh cilantro and lime bring everything together.
We love it with tortilla chips, but it’s also an easy way to add something fresh to taco night. Spoon it over Chicken Street Tacos, add it to burrito bowls, or serve it alongside Easy Homemade Guacamole and queso for an easy appetizer spread.
One of my favorite ways to use this salsa is to toss it over a bed of buttery greens and top it with some Shredded Buffalo Chicken, rotisserie chicken or Juicy Garlic Herb Chicken. Add a drizzle of my creamy Avocado Ranch Dressing, and it turns into an easy, fresh lunch or dinner that still feels filling!
Why You’ll Love These
- Fresh and colorful. Mango, pineapple, red onion, cilantro, and black beans make this salsa as pretty as it is good.
- Sweet with a little heat. The fruit balances the jalapeño without making the salsa overly sweet.
- No cooking required. Just chop, combine, and serve.
- More than a dip. Serve it with chips or use it as a topping for tacos, grilled chicken, burrito bowls, and more.
- Easy to adjust. Leave out the jalapeño for less heat or add more when you want it spicy.
- Perfect for sharing. This is an easy one to bring to cookouts, parties, and potlucks.
Ingredients
- Fresh mango
- Fresh pineapple
- Black beans
- Red onion
- Fresh cilantro
- Jalapeño
- Fresh lime juice
- Salt
- Garlic powder
Equipment
Large mixing bowl: Give yourself enough room to gently toss everything together without crushing the mango.
Sharp chef’s knife: A good sharp knife makes quick work of the mango, pineapple, red onion, jalapeño, and cilantro.
Cutting board: I like using a larger cutting board here since there are several fresh ingredients to chop.
Citrus juicer: You can squeeze the lime by hand, but a handheld citrus press makes it easy to get as much juice as possible.
Colander or fine-mesh strainer: Use this to rinse the black beans well and let the extra water drain away before adding them to the salsa.
How to Make Pineapple Mango Salsa with Black Beans
Start by chopping your pineapple and mango into small pieces.
They don’t need to be perfectly uniform, but keeping them fairly close in size makes the salsa easier to scoop with chips.
Drain and rinse the black beans really well. Give them a few minutes to drain while you prepare the other ingredients. You don’t want a lot of extra water going into the bowl and diluting the lime juice.
Finely dice the red onion and jalapeño. Smaller pieces work best because you’ll get a little bit in each bite instead of a big piece of onion or pepper. Remove the seeds and ribs from the jalapeño when you want a milder salsa.
Add the cilantro, and jalapeño to your bowl.
Squeeze fresh lime juice over everything, then add the salt and garlic powder.
Gently toss the salsa until everything is evenly combined. Try not to stir too aggressively, especially when your mango is very ripe. You want the fruit to keep its shape. Give it a taste before serving. Depending on how sweet your fruit is, you may want another squeeze of lime or a little more salt.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintPineapple Mango Salsa with Black Beans
This easy pineapple mango salsa with black beans is fresh, colorful, and full of sweet and savory flavor. Made with juicy pineapple, ripe mango, black beans, red onion, cilantro, jalapeño, and fresh lime juice, it’s delicious with tortilla chips or served over tacos, chicken, or fish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: About 6 servings
- Category: Appetizer, Side Dish
- Method: Mixing
- Cuisine: Mexican-Inspired
Ingredients
- 1 ripe mango, peeled and diced
- 1 cup fresh pineapple, diced
- 1 (15-ounce) can black beans, drained and rinsed
- ⅓ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- 1 small jalapeño, seeded and finely diced
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Add the diced mango, pineapple, black beans, red onion, cilantro, and jalapeño to a medium mixing bowl.
- Add the fresh lime juice, salt, and garlic powder.
- Gently stir until everything is evenly combined.
- Taste and adjust the salt or lime juice if needed.
- Serve immediately, or cover and refrigerate until ready to serve.
Notes
- For a milder salsa, leave out the jalapeño or be sure to remove all of the seeds and ribs before dicing.
- For more heat, leave some of the jalapeño seeds in or add additional jalapeño to taste.
- Drain and rinse the black beans well, then allow the excess water to drain before adding them to the salsa.
- For the best texture, dice the mango and pineapple into fairly small, similar-sized pieces.
- This salsa is delicious served with tortilla chips or spooned over tacos, burrito bowls, grilled chicken, or fish.
Recipes That Pair Well With This
This pineapple mango salsa can be served as an appetizer with chips, but I especially like it as part of a Mexican-inspired dinner.
- Chicken Street Tacos – Spoon the salsa right over the tacos for a fresh, sweet contrast to the seasoned chicken.
- Grilled Chicken Avocado Burritos – Serve the salsa on the side or add a spoonful right into your burrito.
- Mexican Restaurant-Style Spanish Rice – Rice, salsa, and your favorite Mexican main dish make an easy complete meal.
- Creamy Salsa Verde White Chicken Enchiladas – The cool, fresh fruit salsa is a nice contrast to warm, creamy enchiladas.
- Mexican White Cheese Dip – Put both out with tortilla chips for two completely different dips to choose from.
- Best Snickerdoodle Cookies Ever – Finish taco night with a soft cinnamon-sugar cookie.
- White Chocolate Macadamia Nut Cookies – These are another easy dessert to make ahead and serve after dinner.
More Recipes to Try
Looking for more dips, salsas, and fresh recipes to add to your table? Try one of these next:
- The Best Cowboy Caviar – Another colorful dip loaded with beans and fresh ingredients that’s great for parties and cookouts.
- Easy Cucumber Salsa – A cool, crunchy salsa made with cucumber, Rotel, and ranch.
- Easy Homemade Guacamole – Fresh, chunky guacamole is always a good addition when the tortilla chips are already out.
- Creamy Southwest Corn Dip – A creamy option when you want to put together several dips for a party or game day.
- Easy Homemade Sour Cream – Keep this one handy for taco night when you realize you’re out of sour cream.
- Southwest Ranch Dressing – A creamy, slightly spicy homemade dressing that works well with salads, wraps, and Southwest-style meals.
Tips for Little Helpers
This is a great recipe for kids to help with because most of the work is simply adding ingredients to a bowl.
Little helpers can rinse the black beans, pull cilantro leaves from the stems, squeeze the lime, and gently stir everything together. Older kids can practice chopping the softer fruit with an age-appropriate knife.
I would leave chopping the jalapeño to an adult. The oils can irritate little hands, especially if they touch their eyes afterward. If you want to have them help chop some of the fruit or cilantro, I would recommend this Child Safe Knife.
Tips for Success
Use ripe fruit. The mango and pineapple provide most of the sweetness and flavor, so this recipe is best when both are ripe and flavorful.
Drain the beans well. Extra liquid from the black beans can make the salsa watery.
Dice the onion finely. Red onion adds a nice bite, but large pieces can overpower the fruit.
Adjust the jalapeño to your family. Remove the seeds and ribs for less heat. You can also leave it out completely.
Use fresh lime juice. Since there are so few ingredients, the fresh lime really does make a difference.
Taste before serving. Fruit varies in sweetness, so adjust the lime and salt after everything has been mixed.
FAQs
Can I make pineapple mango salsa ahead of time? Yes. You can prepare it several hours before serving and keep it covered in the refrigerator. I prefer it the same day it’s made because the fruit and onion stay fresher and firmer.
Can I leave out the black beans? Yes. Without the black beans, you’ll have a lighter fruit salsa. However, the black beans add texture and make this version a little more filling.
Is pineapple mango salsa spicy? It can be as mild or spicy as you want. Remove the jalapeño seeds and ribs for less heat, leave the jalapeño out entirely, or add more for a spicier salsa.
Can I use canned pineapple? Fresh pineapple gives you the best texture, but canned pineapple can work when needed. Drain it very well before adding it to the salsa. Pineapple packed in juice is a better choice than pineapple packed in heavy syrup.
What can I serve with pineapple mango salsa? Tortilla chips are the easiest option, but don’t stop there. Try it over tacos, grilled chicken, burrito bowls, rice bowls, or alongside enchiladas.
Do I need to rinse canned black beans? Yes. Drain and rinse them well before adding them to the salsa. This removes the thick canning liquid and keeps it from changing the flavor and appearance of the finished salsa.
Storage
Store leftover pineapple mango salsa with black beans in an airtight container in the refrigerator.
For the best texture, I recommend eating it within about 2 days. The fruit will continue to release juice as it sits, so you may notice more liquid at the bottom of the container the next day.
Give the salsa a gentle stir before serving again. You can drain off a little excess liquid if needed.
Freezing Instructions
I don’t recommend freezing this salsa.
The mango, pineapple, onion, and cilantro all have a much better texture when they’re fresh. Freezing and thawing can make the fruit soft and watery.
Since the recipe comes together quickly, this is one I would make fresh rather than preparing a batch for the freezer.
Variations
Make it mild: Leave out the jalapeño completely for a sweet and mild pineapple mango salsa.
Add more heat: Use extra jalapeño or leave some of the seeds and ribs intact.
Skip the black beans: Leave them out for a simple pineapple mango fruit salsa.
Add avocado: Gently fold diced avocado into the salsa right before serving. Don’t add it too far ahead because avocado will soften and brown as it sits.
Add corn: Stir in drained corn or cooled grilled corn for another sweet and savory variation.
Make it extra limey: Add another squeeze of fresh lime juice just before serving for a brighter, tangier salsa.
Final Thoughts
This pineapple mango salsa with black beans started as something I made to go with taco bowls, but it quickly became one of those parts of the meal that deserved its own recipe.
I love that you can put a bowl of it on the table with tortilla chips and call it an appetizer, then use the same salsa on top of dinner. The sweet pineapple and mango work so well with the black beans, onion, jalapeño, cilantro, and lime.
It’s fresh, simple, and especially good when you want something a little different from a traditional tomato salsa.
Leave a Reply