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Serving bowl filled with coconut rice, black bean mango salsa and topped with pepitas.

Black Bean Mango Salsa Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Catherine Perez
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan


This Black Bean Mango Salsa Bowl transforms a humble salsa into a full nourishing meal that can be made in under 30 minutes. Easy to make and packed with nutrients!


  • 1 tsp white miso paste
  • 1 clove garlic, grated
  • 1 tsp fresh ginger, grated
  • 2 tsp maple syrup
  • 2 tsp chili oil or sesame oil
  • 1/2 tsp Tajin or chili lime seasoning
  • Juice and zest of 1 lime
  • 2 scallions, thinly sliced with whites and green portions separated
  • 1, 15 oz canned black beans, drained and rinsed
  • 2 ataulfo mangos, cubed
  • 1 red bell pepper, finely diced
  • 1 jalapeno, finely diced
  • 1 medium avocado, cubed
  • 1/4 cup cilantro, minced
  • Salt to taste

For serving, can be optional

  • 2 cups cooked leftover Jasmine rice or frozen rice
  • 23 tbsp canned full fat coconut milk or 1-2 frozen coconut milk cubes (I pour canned full fat coconut milk into an ice cube tray)
  • 1 tsp maple syrup, optional
  • 1/4 cup cilantro, minced
  • 1/4 cup pepitas


  1. To a large bowl add the miso paste, garlic, ginger, sweetener, chili oil, lime zest and juice, and Tajin. With a spoon, lightly mash the paste into the other ingredients then stir well to evenly combine.
  2. After preparing the remaining salsa ingredients, add the white portion of the scallions, black beans, mango, bell pepper, and jalapeno to the dressing and mix together to fully combine.
  3. Season with a pinch of salt then carefully fold in the avocado and cilantro then cover and store in the fridge until ready to serve.
  4. Optional, but to prepare the coconut cilantro rice, add some leftover or frozen rice to a microwave safe bowl. Add the coconut milk or use 1-2 frozen coconut milk ice cubes on top of the rice then cover and microwave for about 1 minute and 30 seconds or until the rice is hot and warmed through. Fold in the cilantro, maple syrup and a pinch of salt then mix well to combine making sure the coconut cube has fully melted into the rice.
  5. To assemble, top a portion of rice with the black bean mango salsa and divide and garnish the bowls with some pepitas and extra remaining scallions before serving.


  • Fold in the avocado right before serving. This will help prolong the life of the salsa as avocado can go bad quickly once cut open.
  • Thin skinned limes that have smoother skin tend to be juicier. When purchasing limes from the grocery store, feel the limes and choose the ones with a thinner skin that is also smoother looking as they tend to be juicier. If you are unable to find a juicy lime, note that you may need to use a second lime to get enough juice to coat the salsa.
  • Adjust spice level to your liking. If not a fan of chili oil, omit or swap with extra virgin olive oil or sesame oil. You can also cut the heat of the jalapeno by removing the seeds and membrane before dicing or use half the recommended amount in the recipe.
  • If not a fan of cilantro, try replacing with some fresh parsley instead.
  • Freeze your ginger. I find freezing a chunk of ginger a really good hack for grating. Freezing helps make the fibers in ginger easier to grate.
  • Freeze your coconut milk. If you ever open a can of coconut milk and aren’t sure what to do with the rest, freeze it in an ice cube tray and use those cubes to heat up some leftover rice in the microwave. It will add flavor to your rice while steaming it and keeping it fluffy.