Champagne® Mango Black Bean Salsa

Champagne® Mango Black Bean Salsa

Serves 2
Meal type Appetizer, Condiment, Snack
Misc Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
This tasty salsa pairs well with chicken or you can serve it with your favorite toasted tortilla chips.


  • 2 Champagne® mangos (skinned, seeded and diced)
  • 1 can black beans (7 oz, drained)
  • 6 Sprigs cilantro (washed and chopped)
  • 1/4` teaspoon salt
  • 1/4 tablespoon black pepper
  • 2 tablespoons chopped red onion
  • 1 Roma tomato (diced)
  • 1/2 lemon (juiced)
  • 1 teaspoon ground garlic
  • 2 tablespoons olive oil


Step 1 In a stainless steel bowl, mix mango, beans, tomato, onion, garlic, cilantro, seasonings, olive oil and lemon juice together. Adjust seasoning to taste. Refrigerate till serving.
Step 2 Serve as an appetizer with fried tortilla strips or alongside a mango quesadilla. This recipe also works especially well with our Blackened Chicken Breast recipe.


This recipe was created for the Champagne® mango by Chef Wayne Elias of Mark's Restaurant in West Hollywood, Calif. After graduating with a culinary degree from the Rhode Island School of Design, Chef Wayne spent more than 20 years in the culinary field before becoming a co-owner of Mark's. Prior to Marks, he was executive chef at the Faculty Club at the University of California, a private club with a staff of 15, two restaurants, 10 private dining rooms and a catering operation. Since Wayne came to Mark's, the restaurant has been highly reviewed by Los Angeles Magazine and other publications, including being named one of the 10 Best Restaurants in Los Angeles for 1998 by Buzz Magazine.