like love mangoes & I’m glad they’re going to be back in my life for the next several months. I love the sweet, bursting with flavor, sunshine-y fruit [I’m in need of anything sunshine-y at the moment]. I love when mangoes are ripe & juicy. I’m also a fan of the vibrant golden color of a ripe mango. The flavor pairs so well with other foods too- other fruits, curries, coconut, lime, savory foods, chili pepper…
Have you ever seen the Seinfeld episode called the Mango? Just me? Okay. It’s a good one.
This mango, avocado, black bean and chicken bowl is a fresh meal that can be served over rice or made into a salad. I’ve done both.
It’s doesn’t involve a lot of prep. I even like to let the flavors get together & hang out over night. They taste great together then next day.
Mango, avocado, black bean and chicken bowl
- 2 fresh mangoes, peeled, pitted and diced
- 2 avocados, scooped & diced
- 2 chicken breasts, baked & shredded
- 1 can of black beans, drained and rinsed
- 1/2 red onion diced
- 1 1/2 tablespoons honey
- 2 limes, juiced and zested
- 1 teaspoon, chipotle pepper puree- buy a can of chipolte peppers & use the puree OR you can use Sriracha
- ~1/2 teaspoon sea salt
- 1/4 cup olive oil
- 4 cups of cooked rice/or other grain OR ~6-8 cups fresh spinach/salad greens
Peel and pit mangoes. An easy way is to peel mangoes with a potato peeler. Then slice the mangoes up. The pit is wide and thin.
Peel, scoop and dice avocados. It’s easy to slice in half, take out the pit. Scoop with a spoon and dice up.
Shred baked chicken breasts. I baked two boneless chicken breast with 1 tablespoon of oil, sprinkled with salt and pepper about 30 minutes. Until cooked through. Let the chicken cool and shred.
Combine olive oil, honey, sea salt, chipotle pepper puree and lime juice in a bowl. Whisk together.
Top rice or salad with diced mangoes, avocados, black beans, shredded chicken and diced red onion. Drizzle dressing on top.
Makes 4 servings.