Mango salsa from Simply Sarasota

This post has an affiliate link at the bottom for the cookbook source. This recipe is by a member of the Junior League of Sarasota. Sorry the picture is from my iPhone.

This recipe is yet another that I made when I was at the beach for two weeks this past fall! It was a great trip. I had fun trying new recipes almost everyday that we were there.

Mango Salsa
Yield: 1 1/2 quarts

  • 2 cups rinsed, drained canned black beans
  • 1 – 1 1/2 cups chopped ripe mango (honestly, I’d make it be 2 cups or more of mango. Otherwise it gets lost in the peppers and beans!)
  • 1 small red onion
  • 1 chopped green bell pepper
  • 2 Tablespoons chopped fresh cilantro
  • 2 Tablespoons lime juice
  • 1 Tablespoon light olive oil (make sure it is olive oil you’d put in a salad
  • Salt and pepper to taste

Combine the beans, mango, onion, bell pepper, cilantro, lemon juice and olive oil in a bowl and mix well. Season with salt and pepper. Serve with chips!

Recipe adapted from:

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4 thoughts on “Mango salsa from Simply Sarasota

  1. Ladies – I am a big cilantro fan as well. Cannot get enough! This salsa definitely would be great with chicken or fish. We finished it up the last night our Mom was staying with us by having it on top of crab cakes. So yum!

  2. Yes, you are correct! Coriander is the European name for cilantro, while in the States we consider coriander just the seed (ground or whole) of the cilantro plant.

    This dish is perfect when you want to bring summertime into your home, year round!


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