The Brazilian Mango and Black Bean Salad is a culinary reflection of the vibrant, diverse, and richly layered culture of Brazil—particularly drawing inspiration from Bahia, a coastal state where African, Indigenous, and Portuguese influences converge to form one of the most distinctive regional cuisines in the country. This refreshing salad embodies the soul of Bahian food, which is known for pairing unexpected ingredients like tropical fruits, legumes, aromatic herbs, and zesty citrus into harmonious, colorful dishes.
At the heart of this salad are two key ingredients: ripe mango and black beans. Mangoes thrive in Brazil’s tropical climate and are celebrated for their naturally sweet, juicy flesh. In this recipe, they offer both brightness and creaminess, especially when you use varieties like Ataulfo or Kent, which possess a buttery, non-fibrous texture and rich flavor. These golden cubes of fruit are more than just a sweet component—they visually elevate the salad with their radiant hue and complement the more dense, earthy black beans.
Black beans are a staple in many Brazilian households, often served as part of the daily meal and most famously appearing in feijoada, the national dish. Their soft texture and neutral earthiness make them a versatile canvas for the vivid ingredients in this salad. When paired with mango, these beans take on new life—lightened by natural sweetness and acidity, yet grounded by their satisfying bite.
Other elements in the recipe reinforce both flavor and color. Red bell pepper provides a crisp contrast, balancing out the textures and adding a touch of vegetal sweetness. Meanwhile, finely diced red onion sharpens the flavor, especially if soaked briefly in cold water to mellow its pungency without losing its essential crunch. Chopped fresh cilantro—common in Brazilian cooking—adds a green, herbaceous edge that intertwines beautifully with the citrusy undertones brought by fresh lime juice.
Speaking of lime juice, citrus plays a central role in South American cuisine. In this salad, it cuts through the sweetness, enhances all the natural flavors, and acts as the perfect acid to balance the oil. A splash of extra virgin olive oil helps to bind all the components and gently rounds out the dressing with its smooth, slightly fruity undertone.
This dish is not only a nutritional powerhouse—rich in fiber, vitamin C, antioxidants, and healthy fats—but it also represents the Brazilian philosophy of food as a celebration. This salad is frequently served during warm informal gatherings, like churrascos (Brazilian barbecues), where it acts as a cooling and colorful complement to grilled meats and spicy dishes.
Whether served as a light lunch, a side dish, or part of a festive spread, the Brazilian Mango and Black Bean Salad offers an exotic yet approachable taste of Brazilian summertime flavors. It’s a celebration in a bowl—alive with contrast, color, and culture.
Brazilian Mango and Black Bean Salad
Equipment
- Chef’s Knife
- Cutting board
- Mixing bowl
- Citrus Juicer optional
- Wooden spoon or salad tongs
Ingredients
- 2 cups ripe mango, peeled and diced ideally use Ataulfo or Kent mango for their sweetness and creaminess
- 1 ½ cups black beans, cooked and drained use canned (rinsed well) or freshly cooked beans
- ½ cup red bell pepper, finely chopped adds crunch and color
- ½ cup red onion, finely diced soak in cold water for 10 minutes to mellow its sharpness, if desired
- ¼ cup fresh cilantro, chopped flat-leaf parsley may substitute if desired
- 1 whole lime, juiced use fresh lime juice for the best flavor
- 2 tablespoons extra virgin olive oil cold-pressed preferred
- ½ teaspoon kosher salt to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Begin by preparing your produce. Dice the mango into small, even cubes—about 1/2 inch each. Finely chop the bell pepper and red onion.
- If using canned black beans, rinse and drain thoroughly to remove excess sodium and bean liquor. Let drain completely to avoid watering down the salad.
- In a large mixing bowl, combine the diced mango, black beans, red bell pepper, red onion, and chopped cilantro.
- In a small bowl or directly over the salad, squeeze fresh lime juice. Add olive oil, salt, and black pepper. Toss gently with a wooden spoon or salad tongs until everything is well coated.
- Let the salad rest for 5–10 minutes at room temperature before serving. This allows the flavors to meld beautifully.
Notes
- For a spicier version, finely dice a fresh chili (like red Fresno or serrano) and add to the mix.
- Swap cilantro with fresh mint for a refreshing twist.
- If prepping ahead, keep mangoes separate until just before serving to maintain their brightness.