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  • Prep-time: / Ready In:
  • Makes 6½ cups soup + ¾ cup relish

The mango relish for this Caribbean-inspired soup adds a bright and extra spicy element thanks to the habanero chile. Be careful when handling this hot but fruity pepper: Chile peppers contain oils that can irritate your skin and eyes; wear plastic or rubber gloves when working with them. 

Note that this recipe calls for hot cooked brown rice, so be sure to have that ready to go.

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 2 15-oz. cans no-salt-added black beans, rinsed and drained
  • 1 medium sweet potato, cut into ½-inch pieces (1½ cups)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon dried thyme, crushed
  • ¼ teaspoon cayenne pepper
  • ½ cup chopped fresh or thawed frozen mango
  • 2 tablespoons sliced scallion
  • 2 tablespoons chopped fresh cilantro
  • 1 finely chopped fresh habanero chile (see tip in recipe intro)
  • Sea salt and freshly ground black pepper, to taste
  • 2 cups hot cooked brown rice

Instructions

  1. In a large pot cook onion, bell pepper, and garlic over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the next six ingredients (through cayenne pepper). Bring to boiling; reduce heat. Cover and simmer 25 minutes or until sweet potato is tender.
  2. Meanwhile, make Mango Relish. In a small bowl stir together mango, scallion, cilantro, and habanero chile.
  3. Season soup with salt and black pepper. Serve soup over brown rice and top with Mango Relish.

Comments (11)

(4.56 from 9 votes)
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Ann1 month ago
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This was so tasty! I was hesitant at first because of the Pumpkin Pie Spice. However, the mango salsa just totally makes this recipe. If you don’t like really spicy food back off of the habanero a little (By half). This will be a regular for me.

Faith Alfreda Tyler10 months ago
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Absolutely Delicious!! Love the spice combo and the relish just makes it magic! Thanks so much, it’s a keeper for sure!

Lois Nardo11 months ago
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Great recipe! Added some lime juice to the soup. Didn’t have most of the ingredients for the Mango relish, used Trader Joe’s Island Salsa as a replacement. Next time I make it, I’m thinking of adding some carrots. 🙂

Shari1 year ago
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The pumpkin pie spice really didn’t work for my family. It took over the entire soup, and it just tasted odd. Bummer because I like pumpkin and I like black bean soup.

Tracey1 year ago
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For those of us who don’t live in USA, what would be an equivalent of pumpkin pie spice? Thanks

Nikki Alvarado1 year ago
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I found this online

3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves

Jasper Effin Reed1 year ago
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gonna try this gankkkkkkk

Margann1 year ago
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This has become one of my favorite go-to recipes. The flavors are just right and get better over time. Because I’m not a big fan of heat I sub a jalapeño for the habanero and up the ratio of mango a bit.

Sarah R2 years ago
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I was looking for an easy lunch and had almost everything on hand to make this. This was wonderful. I didn’t have cilantro and subbed a jalapeño for the habanero. I also added a teaspoon or so of lime juice to the mango relish which I thought balanced the soup nicely. Finally, I blended about 2-3 cups of the soup in a blender once it was done and added it back in to add a bit more thickness to the soup, and I’m glad I did that – just be careful of exploding hot fluids in the blender if you choose to do this! Excellent recipe!

Katrina Steppat2 years ago
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I love this recipe! It’s easy to make, hearty, and flavorful. My parents converted to WFPB eating after I made this for them. Make a double batch because you will want leftovers!

Mary Chapin2 years ago
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I made this while in the virgin islands for a pool party on st. john and everyone flipped their friggin lids. No joke. The mango paired perfectly with the black beans and spiciness from the chile.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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