A sweet and spicy mango salsa with black beans and fresh herbs. It comes together in a matter of minutes and pairs perfectly with your favorite tortilla chips or spooned on top of grilled meats and seafood.
Chop mangoes into small cubes, using the instructions in the post above as a guide, and place them into a medium-sized mixing bowl.
Add cumin, chili powder, salt, and pepper to the chopped mango. Stir and allow the salt to extract the mango's juices while you prepare the rest of the ingredients.
Carefully open the can of black beans, drain it, and rinse it until the water runs clear. Add them to the mango bowl.
Finely chop, mince, and dice the rest of the ingredients, adding them to the bowl as well. The finer you dice, the more it'll look and feel like a blended salsa.The larger you dice, the more it'll look and feel like a chunky pico de gallo.
Juice the lime over the bowl and mix to combine everything.
Allow the salsa to sit in the refrigerator for at least 15 minutes before serving so the flavors can mix together. Serve with tortilla chips or spooned on top of grilled chicken, fish, or steak.
To store: Store spicy mango habanero salsa in an air tight container in the refrigerator for 3 to 5 days. Stir it again just before serving to reincorporate all the flavors.To freeze: Freezing is not recommended.
I highly recommend wearing disposable gloves when handling habanero peppers and washing your hands thoroughly. You should also avoid touching your eyes and face after handling. These tiny peppers are incredibly spicy and even the slightest amount can irritate your eyes, nose, and lips.
See post above for serving suggestions and recipe variations.