Just Julie’s BBQ Mango Salsa


1 can (15.5 ounce) black beans, drained & rinsed
1 large red bell pepper, chopped into ¼ inch dice
1 fresh mango, peeled, pitted or 1 jar (15.5 ounce) of Reese Sliced Mangos, chopped into ¼ inch dice
2 tablespoons fresh cilantro, rough chopped
½ small red onion, finely diced
1 lime, juiced
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon rice vinegar
¼ teaspoon cayenne pepper
Kosher salt
Freshly cracked black pepper


Combine all the above ingredients in a large bowl and stir gently to combine. Season with Kosher salt & freshly cracked black pepper to taste.
Cover & refrigerate before serving.



This mango salsa embodies all those qualities and pairs well with many chicken and mild, white fish. I adapted my original Mango & Black Bean Salsa for Just Julie’s July Fourth BBQ party to add something sweet for the kiddies. What kid doesn’t like their sweets?

The original salsa incorporated one 15.5 ounce can of black beans, drained and rinsed. I omitted the black beans from the dish since the salsa was an accompaniment to the Spicy Black Bean Burgers. The chilled salsa has touch sweetness from the mangos balancing the spicy burger.

If you have mastered slicing a fresh mango, go for it. I, on the other hand, have not mastered the fresh mango. I go for the easy & fast method – Reese Sliced Mangos. Using Reese jarred mangos to make the salsa, makes for a fast condiment to throw together at the last-minute. The firmness of the fresh mango will make the salsa even better. The jarred mangos tend to be a little soft, so take care when tossing all the ingredients gently, as not to mash the mango


Friday, August 5, 2011 - 11:30am


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