Combine the mangoes, jarred salsa, beans, corn, avocado, lime and cilantro in a medium bowl and toss gently. Add a touch of salt and pepper, to taste.
Serve immediately or refrigerate for an hour to blend the flavors. Serve at room temperature with corn chips.
Notes
*I used canned mango for this recipe, but feel free to use fresh mangoes instead.*This salsa will be delicious on top of grilled chicken or fish.*You can keep this salsa in an airtight container in the fridge up to 1 week.