Mango Tomato Bean Salsa
A delicious burst of fresh, vibrant flavors, this Mango Tomato Bean Salsa combines the sweetness of ripe mangoes with the crunchiness of tomatoes, onions, and beans, creating the perfect summer appetizer. Enhanced with a touch of heat from pickled jalapeños and the tanginess of lemon juice and Tabasco, this salsa is a perfect accompaniment to your next Mexican-themed meal. Whether served as a snack with chips, or as a refreshing side dish, it brings an exciting mix of textures and flavors to your table.
Cuisine: Mexican
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mango (Ripe) | 2, peeled and chopped |
| Tomato | 1, finely chopped |
| Onion | 1, finely chopped |
| Rajma (Large Kidney Beans) | 1/4 cup, boiled |
| Pickled Jalapenos | 2 tablespoons, chopped |
| Mint Leaves (Pudina) | 2 sprigs, finely chopped |
| Lemon Juice | 1/2 teaspoon |
| Coriander (Dhania) Leaves | 4 sprigs |
| Salt | To taste |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Tabasco Original – Hot Sauce | A few drops |
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Instructions
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Prepare the Ingredients: Begin by gathering and prepping all the ingredients. This includes peeling and chopping the ripe mangoes, tomatoes, and onion, as well as finely chopping the mint leaves, coriander, and pickled jalapenos.
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Cook the Rajma (Kidney Beans): Soak the rajma for at least 8 hours before cooking. Once soaked, pressure cook the rajma for about 35 minutes or until they are soft and well-cooked. Allow the pressure to release naturally.
Tip: You can cook extra rajma when making a dish like Rajma Masala, and refrigerate the leftovers to use in this salsa for a quicker preparation. -
Mix the Salsa: In a large mixing bowl, combine the chopped mangoes, tomato, onion, boiled rajma, pickled jalapenos, coriander, and mint leaves.
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Season the Salsa: Add cumin powder, red chili powder, salt, lemon juice, and Tabasco sauce to the mix. Stir well to combine all the ingredients, ensuring an even distribution of flavors.
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Chill and Serve: For the best taste, refrigerate the salsa for a short while to let the flavors meld together. Serve chilled.
Serving Suggestions
This Mango Tomato Bean Salsa is ideal as a vibrant appetizer, perfect for dipping homemade nachos or alongside a variety of Mexican dishes. Pair it with dishes like Mexican Lime Chicken, Soft Taco with Mushroom and Roasted Bell Pepper Sauce, or enjoy it as a refreshing salad at a summer gathering. The salsa’s light, tangy, and spicy flavors complement a wide range of Mexican appetizers, making it a versatile addition to your meal.
Tips
- Rajma Prep Tip: Keep some extra cooked rajma in the fridge for a speedy salsa-making session during busy days.
- Vary the Heat: Adjust the amount of Tabasco sauce and jalapenos to suit your desired spice level.
- Storage: Store leftover salsa in an airtight container in the fridge for up to 2 days.
Indulge in this Mango Tomato Bean Salsa and elevate your summer meals with its unique blend of sweet, spicy, and tangy flavors!
