Think of these sunny mango bowls as a Thai spin on your favorite burrito bowl. They’re refreshing and hearty, sweet and savory, and my new favorite summertime dinner. These bowls were inspired by my Thai mango cabbage wraps, which are such a fun appetizer. I’ve added rice and shredded the cabbage to turn them into a more hefty dinner.
These bowls feature perfectly cooked brown rice and shredded cabbage topped with crispy baked tofu, fresh mango salsa and peanut sauce. None of the components are difficult to prepare, and the combination is irresistible. You could make these bowls on a relaxed weeknight, or save them for the weekend. Invite friends over, or keep your leftovers for tomorrow’s lunch. You can’t lose with this one.
How to Make Mango Burrito Bowls
Here’s the gist:
Fresh Mango Tips
Sweet, ripe mango is the key ingredient in this recipe (if you can’t find good mango, substitute fresh pineapple). Some tips:
When you’re shopping, look for mangos that yield lightly to a gentle squeeze, like a peach or avocado. Most varieties (like the kind I used here) will turn reddish in areas as they ripen. If you come home with perfectly ripe mangos, store them in the refrigerator until you make this recipe. If you need your mangos to hurry up and ripen, store them in a paper bag at room temperature.
Not sure how to dice mango? Here’s a great tutorial from Sonja and Alex.
Loving these fresh flavors? You’ll also enjoy these recipes:
Crunchy Thai Peanut & Quinoa Salad Peanut Slaw with Soba Noodles Spicy Kale and Coconut Fried Rice Thai Mango Salad with Peanut Dressing Extra Vegetable Fried Rice Build-Your-Own Buddha Bowl
Please let me know how these mango bowls turn out for you in the comments, and share a snap on Instagram with the hashtag #cookieandkate!
Make it vegan: Use maple syrup instead of honey. Change it up: If you can’t find good mangos, diced fresh pineapple would be delicious. You’ll need about 2 cups.
