Tangy Mango & Black Bean Salsa on Mini Rice Crackers Canapé

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Dive into tropical flavors with these vibrant canapés! Crisp rice crackers embrace a creamy hummus base and explode with a sweet and tangy salsa of black beans, diced mango, and red onions. Prepare the salsa in a flash and assemble just before serving for a refreshing, crowd-pleasing bite!

The Recipe

Even a simple canape can pack a punch. Feel free to adjust the toppings to whatever you have on hand.


  • 1 box mini rice crackers
  • 1 jar hummus, any flavor
  • 1 can ready-to-eat black beans, rinsed and drained
  • 1 cup fresh mango, finely diced
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon lime juice, no seeds (to taste)
  • Fresh cilantro, chopped (optional)
  • Pinch of salt and pepper (optional)


  1. Arrange the rice crackers on a serving dish, making sure that you make only as many that will fit. (These aren’t a make-ahead kind of canape.)
  2. In a small bowl, mix the black beans, mango, red onion, and lime juice, being careful to not break the beans. Allow to sit and marinate for 2-3 minutes.
  3. Spread a thin layer of hummus on each cracker.
  4. Place a small scoop of the salsa atop the spread.
  5. Add a pinch of salt and pepper (if desired) for extra zing.
  6. Serve immediately and enjoy the tropical twist on this easy canape!

Tips & Alternates

  • For a bolder flavor, choose a spicy black bean salsa.
  • If the mango is too ripe and soft, pat it dry on paper towels before dicing to prevent it from getting mushy on the crackers.
  • Use any type of cracker you like! Wonton or pita chips can also work well.
  • Upscale the look by putting the hummus in a piping bag with a small tip. Squeeze the hummus out in a circle “ring” shape on the cracker, and then place the scoop of salsa in the ring. The hummus then forms a boundary that will keep the salsa in its place. 

After You Eat / Storing These Canapes

These canapes are meant to be eaten soon after they are assembled. 

The mango might brown, and the rice cracker can become mushy and soggy quickly. 

If you are planning to eat these later, prepare the mango and salsa mix ahead of time and store in a jar, and then assemble soon before it’s time to serve.


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