Hearty black beans, creamy avocado, and flavorful mango salsa combine to make the best mango tacos EVER!
Are you obsessed with mangos like I am? Then these mango tacos were made for you! And they are so, so easy to make -- perfect for a weeknight dinner.
I can't wait for you to try them!
Ingredients and substitutions
- fresh mango - You can use frozen mango to make these tacos, but fresh SO much better!
- red onion and garlic - These aromatics are a delicious, savory contrast to the sweet mango.
- jalapeños - A little bit of spicy to balance the sweet! Use more or less, to taste. For less heat, remove the seeds and use the smallest amount listed. Or use green bell pepper.
- cilantro - Cilantro's zesty flavor goes so well with sweet, succulent mango!
- lime - You're going to juice and zest a lime for these mango tacos. This gives them an incredible flavor!
- black beans - Add protein and a great texture to pair with mango. You can use pinto beans instead, if you prefer.
- avocado - Who doesn't love avocado on a taco? If you don't, feel free to omit.
- corn tortillas - You can use flour or other small tortillas, if you prefer. I do like how the flavor and texture of good corn tortillas pairs with this mango taco filling.
- vegan sour cream or cashew cream - This is optional, but I do love a little creamy note on these tacos!
How to make mango tacos
Toss the mango, red onion, garlic, jalapeño, cilantro, and lime together right in your serving dish, then season to taste with salt. Chill the salsa while you drain and rinse the beans and slice the avocado.
Add the beans to the salsa. Taste, and add extra lime juice and salt, if needed.
Divide the salsa-bean mixture between your tortillas. Serve topped with the avocado and extra fresh cilantro. You can also add a drizzle of vegan sour cream or cashew cream, if you like!
- Letting the mango salsa chill before adding the beans isn't required, but it does give the flavors a chance to meld before you add the beans to the mixture.
- This is a great make-ahead recipe! The filling gets even more flavorful overnight.
Store leftover filling in an airtight container, separate from the tortillas and any toppings. Leftovers will keep for three to five days in the refrigerator.
I recommend only slicing the avocado for as many tacos as you know you're making, since it doesn't keep well after slicing.
If you do have leftover sliced avocado, toss it with lime juice before storing to help prevent browning and use it by the next day. It won't spoil, but it will look very off-putting!
Frequently asked questions
As long as your tortillas are gluten-free, these mango tacos are naturally gluten-free.
Like most salsas, mango salsa gets better as the flavors have a chance to meld. Setting it aside while you prep the remaining ingredients gives that a chance to happen for the most flavorful mango tacos.
More sweet-and-savory favorites
For the mango salsa
- 2 cups diced fresh mango
- ⅓ cup minced red onion
- 3 cloves garlic - minced
- 1-3 tablespoons minced jalapeno - remove the seeds or use bell pepper, if you prefer a less spicy taco
- ¼ cup loosely-packed chopped cilantro
- 1 fresh lime - zest and juice
- salt - to taste
For the tacos
- 1 15- ounce can of black beans - drained and rinsed
- 1 Haas avocado - sliced
- 8 small corn tortillas
- Toss all of the salsa ingredients, except for the salt, together right in your serving dish, then season to taste with salt. Chill while you drain and rinse the beans and slice the avocado.
- Add the beans to the salsa. Taste, and add extra lime juice and salt, if needed.
- Divide the salsa-bean mixture between your tortillas. Serve topped with the avocado and extra fresh cilantro. You can also add a drizzle of vegan sour cream or cashew cream, if you like!