Tag Archives: mango

Mango Chipotle BBQ Burrito Bowl


If you are still reading my blog, you are great. Work and busy weekends have taken over my life, leaving little time for blogging. Recently I’ve had a couple friends tell me they keep checking my blog but are disappointed when they find no new posts. That of course made me want to update, and because I miss it!

So it’s August already. Summer always has a way of getting away from you, doesn’t it? Having only been out of school for a couple of years, I’m still getting used to having no formal vacations, deadlines, or breaks built into my schedule. It makes the seasons kind of seem like a blur and sometimes I find myself having no idea what day or even month it is (like a few months ago when I started to write “September” as the date… what?)

Today’s post is inspired by a recipe that I’ve been eyeing forever: Chipotle-Mango BBQ Chicken Salad on Iowa Girl Eats. I’ve been following IGE for a couple years now and it’s one of my favorite food blogs, as well as one of the few I subscribe to. I’ve had this particular recipe saved for a long time and decided it was time to try out this miraculous-sounding BBQ sauce. I decided to take a slightly different take on the recipe and make mine into a burrito bowl instead, because who doesn’t love a good burrito bowl?

This Mango Chipotle BBQ Burrito Bowl is filled with chicken marinated in a sweet and spicy semi-homemade barbecue sauce, rice, and some of my favorite veggies like bell peppers, fresh corn, and avocado! It’s a great summer recipe because most of the ingredients are in season right now and is light enough that you won’t feel guilty eating it. To make the sauce quicker and easier, I added pureed mangoes and chipotle peppers to store-bought BBQ sauce. My favorite thing about recipes like this is that you can completely customize it to your taste and you get a bit of each flavor in every bite!

Mango Chipotle BBQ Burrito Bowl
adapted from Chipotle-Mango BBQ Chicken Salad on Iowa Girl Eats

makes about 3 burrito bowls

  • For the sauce:
    – 1/2 cup fresh diced mango
    – 1/3 cup barbecue sauce
    – 1/4 cup tomato sauce
    – 2 chipotle peppers in adobo sauce, seeds removed and diced
  • 1 lb. boneless chicken breast, cut into 1-inch strips (I used tenderloins)
  • 1.5 – 2 cups cooked brown rice
  • Assorted toppings of your choice (about 1/3 cup of each):
    – Diced bell peppers
    – Diced tomato
    – Corn
    – Beans
    – Avocado
  • Optional: cheese, sour cream, scallions, cilantro

Ingredients for the sauce, plus tomato sauce! Always forget to picture at least one ingredient…


Your delicious toppings!


  1. In a food processor or blender, combine ingredients for the sauce. Blend until smooth. Place chicken in a medium bowl and pour 2/3 of the sauce over it, making sure each piece is thoroughly coated. Cover with plastic wrap and marinate in the fridge for at least 2 hours or up to 6.
  2. Cook your chicken on the grill or in a frying pan over medium-high heat until cooked throughout. Let rest for about 5 minutes and then cut into bite-sized pieces.
  3. Start to assemble your burrito bowls: First rice, then chicken, your toppings, and then drizzle with the remaining mango chipotle sauce and enjoy!
August Food2

Start by preparing your mango chipotle BBQ sauce: combine diced mango, bbq sauce, chipotle peppers, and tomato sauce, and blend until smooth.


Pour 2/3 of the sauce over your chicken and stir, making sure each piece is thoroughly coated. Marinate for at least 2 or up to 6 hours in the refrigerator.


Cook up your chicken, either on the grill on in a frying pan.


Assemble your delicious burrito bowl! Start with rice, chicken, and your favorite toppings.


Finish off with the remaining mango chipotle sauce, and optional cheese and sour cream. Enjoy!

Mango Teriyaki Chicken



So I’m really excited because I recently came to the realization that I like fresh mangoes. Up until a few days ago, I was under the impression that I liked mango-flavored things, but disliked fresh mangoes themselves. I’ve always found them to have a weird stringy consistency and taste somewhat like a pine tree. But mangoes are one of those things I always find appealing in theory and thought that perhaps if I bought one from my local fresh produce market rather than a big grocery store chain that it might taste better. I’m glad to say I was right!

After doing a little research on mangoes, I’ve learned that there are a huge number of different varieties of mangoes out there. There are a few that are popularly available in the U.S., and while it’s hard to narrow down the types I’ve tried in the past, I think the pine taste I was experiencing might have been because the mango wasn’t ripe yet. The mango I used for this recipe is a Kent mango, which is large and has a red and green skin. It’s juicy, not at all fibrous, and tastes exactly how I imagine a good mango would taste.

The inspiration for this recipe came from my favorite type of teriyaki sauce: Trader Joe’s Island Soyaki. It’s a sweet sauce with tropical flavors from the addition of pineapple and ginger. I’ve discovered I really enjoy sweeter teriyaki sauces/Asian marinades, and thought that my mango would be a nice addition to the sauce I normally make.

This dish is sweet and tangy, and really taste like homemade take-out but is way healthier. It’s super easy to throw together and you can prepare the marinade the night before to make it even faster. This meal definitely ranks up there with some of my favorite creations. I hope you enjoy it too!

Mango Teriyaki Chicken
serves 2-3


  • For the mango teriyaki marinade:
    • 3 Tbsp soy sauce
    • 2 Tbsp lime juice + 1 Tbsp water
    • 1 Tbsp Worcestershire sauce
    • 2 Tbsp brown sugar or honey
    • 1 tsp rice wine vinegar
    • 1/2 tsp fresh ginger or 1/4 tsp powdered
    • 2 tsp sesame seeds
    • 1/4 cup diced fresh mango
  • 1 large (uncooked) chicken breast, cut into bite-sized chunks
  • 1 cup uncooked brown rice
  • 1/4 cup diced onion
  • 1/3 cup diced red bell pepper
  • 2 garlic cloves, minced
  • 2 cups broccoli
  • optional: chopped green onions, chopped cilantro to garnish


  1. In a small bowl, whisk together the ingredients for the marinade. Add the chunks of chicken and make sure each piece is evenly coated with the sauce. Place in refrigerator and let marinate for 2-4 hours.
  2. When chicken is done marinating, begin cooking your rice according to box directions.
  3. In a large frying pan, heat 2 tsp olive oil + 1 tsp sesame oil over low heat. Add your diced onion and cook for 10 minutes, stirring occasionally. Add red pepper and garlic and continue to cook.
  4. Cook your broccoli using your favorite method. You could add it to the onion and pepper, or you could steam it, which is how I chose to cook it.
  5. Remove your marinating chicken from the fridge and pour into frying pan along with the onion and pepper, sauce and all. Turn burner up to medium/medium-high and cook until chicken is no longer pink in the middle, about 5-7 minutes per side.
  6. Serve your cooked rice and broccoli and top with mango chicken (be sure to get some of the sauce!). Garnish with optional green onions and cilantro and enjoy.
To cut your mango, first cut a chunk off the side of your mango (not down the middle). Then score the mango using your knife, and scrape out the small chunks of mango off the skin.

To cut your mango, first cut a chunk off the side of your mango (not down the middle). Then score the mango using your knife, and scrape out the small chunks of mango off the skin. This method is suggested because the pit of a mango is rather large and shaped irregularly.


Whisk together all the ingredients for the teriyaki sauce and add the chunks of mango.


Add your chicken to the sauce and let marinate in the fridge for 2-4 hours. When your chicken is almost done marinating, begin cooking your rice.


Saute up some onions, pepper, and garlic and add your marinated chicken (including the sauce). Start cooking the broccoli at this time, too.


Cook until chicken is cooked through, about 5-7 minutes per side.


When your chicken is finished cooking, serve over a bed of rice with broccoli.



Expect more mango recipes from me in the near future!