Coconut mango black beans simmer creamy coconut milk, lime, and chili powder with sweet mango and tender black beans in just 20 minutes. It is sweet, savory, and a little bit tropical in the best way.
Craving a taste of the tropics but short on time? This Coconut Mango Black Beans recipe is your new weeknight hero! It’s a vibrant, flavour-packed dish that comes together in under 20 minutes using pantry staples like canned beans and frozen mango. The creamy coconut milk, sweet juicy mango, and hearty black beans create a surprisingly delicious and satisfying meal. Get ready to transport your taste buds to a sunny paradise!
Ingredients
• Makes about 2 cups / 500 mL
• 1 3/4 cups / 435 mL cooked or canned black beans, drained and rinsed
• 1/4 cup / 60 mL coconut milk
• 1 tablespoon / 15 mL (0.5 fl oz) freshly squeezed lime juice
• 1 teaspoon / 5 mL (0.2 fl oz) chili powder
• 1/4 teaspoon / 1 mL (0 fl oz) salt
• 2 cups / 500 mL fresh or frozen mango pieces
Instructions
1. In a medium saucepan, combine the black beans, coconut milk, lime juice, chili powder, and salt.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the flavours to meld.
4. Stir in the mango pieces, replace the cover, and cook for an additional 3 minutes, or until the mango is heated through.
5. Serve warm with rice and your favorite salsa.
Nutritional Information
• Per 1 cup (250 mL) serving
• Calories: 396
• Protein: 16 g
• Fat: 8 g
• Carbohydrate: 71 g
• Dietary Fibre: 16 g (0.56 oz)
• Sodium: 285 mg
• Vitamin C: 53 mg
Pro Tips
• & Variations
• Swap the chili powder for minced fresh chilies like jalapeño or chipotle for a smokier, spicier kick.
• Stir in a handful of fresh, chopped cilantro just before serving to add a bright, herbaceous flavour.
• Sauté a little minced garlic, ginger, or lemongrass in the saucepan before adding the other for a deeper aromatic base.
• For a different flavour profile, try a teaspoon of ground cumin, coriander, or a mild curry powder instead of chili powder.
FAQ
Q: Is this coconut mango black bean recipe a good source of protein
A: Yes, this dish is an excellent source of plant-based protein. A single serving provides 16 grams (0.56 oz / 15.9 g) of protein, primarily from the hearty black beans, making it a satisfying and nutritious vegetarian meal.
Q: Is this recipe vegan and dairy-free
A: Absolutely! This recipe is naturally vegan and dairy-free as it uses coconut milk for creaminess instead of any dairy products. All ingredients are plant-based, making it perfectly suitable for a vegan diet.
Q: How can I store and reheat this tropical black bean dish
A: You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often meld and become even more delicious the next day, making it great for meal prep.
Q: Can I use a different type of bean in this recipe
A: Yes, while black beans are ideal for their texture and flavor, you can easily substitute them with other vegetarian-friendly beans like kidney beans, pinto beans, or even chickpeas for a slightly different but equally delicious meal.
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Coconut Mango Black Beans
Ingredients
Method
- In a medium saucepan, combine the black beans, coconut milk, lime juice, chili powder, and salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the flavours to meld.
- Stir in the mango pieces, replace the cover, and cook for an additional 3 minutes, or until the mango is heated through.
- Serve warm with rice and your favorite salsa.
- Stir in a handful of fresh, chopped cilantro just before serving to add a bright, herbaceous flavour.
- Sauté a little minced garlic, ginger, or lemongrass in the saucepan before adding the other for a deeper aromatic base.
