Black Bean Mango Tacos with Coconut Cream Sauce

by Kelli H. on June 16, 2013

Happy Father’s Day! Especially to my own dad! I’m going over to his house later today to make him baby back ribs, corn, and a salad. Dessert will be peanut butter pudding. Sounds like a pretty darn good time to me!

Onto this recipe…

I am seriously in love with these tacos. I saw the recipe on That’s So Michelle’s blog when she made them for her friends bridal shower, and I knew I had to have them. You know when I love a recipe by how often I make it, and this one has been twice in a one week time period. That’s pretty intense for me. The second time I made them, was after my bridal shower, and one of the gifts I had received was a mango splitter. I’d been wanting to try using one of those for years! If you were considering buying one, I think you should! It really works awesome. It left a little mango around the pit, but I was able to just eat the remaining off, so it didn’t really bother me.

As far as vegetarian tacos go, I think these are the best I’ve had. I love spicy fruity combos, though these aren’t all that spicy. I really love the coconut cream sauce! It’s hard not sticking my spoon in it and taking a lick. These may not be the best fathers day dinner (sans meat), but you should definitely try them out asap!

Black Bean Mango Tacos with Coconut Cream Sauce
Recipe adapted from That’s so Michelle
Makes about 10 tacos

2 mangoes, diced
1 jalapeno, seeded & diced
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1 lime, juiced
2 teaspoons olive oil
2 cans black beans, drained & rinsed
1/3 cup coconut milk
2/3 cup sour cream
1 tablespoon sugar
salt and pepper, to taste
10 corn tortillas, heated

1. In a bowl; combine mango, half the jalapeno, 2 tablespoons red onion, cilantro, and lime juice. Set aside.

2. In a medium saute pan; heat olive oil. Add remaining red onion and jalapeno and cook for about 3 minutes. Stir in black beans and cook until heated. Season with salt and pepper.

3. In a small bowl; combine coconut milk, sour cream, and sugar. 

4. Assemble tacos by laying down a tortilla (or 2 or 3), spoon on some black beans, mango salsa, and top with coconut cream. Enjoy! 

{ 3 comments… read them below or add one } June 20, 2013 at 2:38 pm

I wouldn’t have thought to use a coconut sauce on these tacos. What a great idea. I think the spicy/sweet combination would make a for a great summer dish 😀


Made in Sonoma June 20, 2013 at 3:01 pm

The coconut sauce might be my favorite part of these tacos.


sonia the mexigarian June 20, 2013 at 9:42 pm

Oooooh coconut sauce. I would have never thought of making a sauce for tacos. It sounds intriguing.


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