Mango Taco Boats – Perfect vegan and vegetarian food for game day parties.  Take your Taco Tuesday to a whole new level by using these taco bowls instead of plain tortillas. 

This post is sponsored by Old El Paso.  All opinions are mine

Mango in taco? Yes, please!

I say that it is time to take your game day party to a whole new level.  If you are a reader of this blog, you will never have to put out chips and dip again because they are just boring.

Three Taco bolws filled with mango mixture and lime slices in the background

Here is a simple 4 ingredient taco recipe that will just score a touchdown with your game day fans.  It is a “Nothing but net” type of appetizer.  It is a home run of an appetizer.

Two taco bowls filled with mango mixture and lime slices + Old El Paso Box in the background

Lucky for you, I am all out of sports metaphors now.  🙂

You can pick up all the ingredients at Walmart and dash home to make these bowls. They have so many amazing deals that This taco bowls only take about 20 minutes to make.  Most of the hard work is already done by Old El Paso, so, you will have more time to enjoy the game instead of being in the kitchen.

Overhead view of a taco boat filled with mangoes, black beans, onions and red bell pepper

Mangoes in Mexican food has been done before.  They make perfect substitute for sugar and add a nice “meaty” texture to the recipe.  I added them in my nachos recipe and oh my gosh!!! They were too delicious.

For this recipe, I paired mangoes with onions, black beans and red peppers.  That is all the ingredients you need.  The spices will bring everything together and you have an amazing recipe on your hands.

Closeup view of hard tacos filled with mangoes, bell peppers and black beans. Lime slices and Old El Paso Box in the background

If you have the die hard hard taco shell fans as guests in your party, they will love this mango filling too.  They taste so delicious with an added crunch.

I loved how the tang of the oranges interacted with the hard taco shells taste.  You have to taste it for yourself because no words can truly represent the taste.

Front view of hard tacos filled with mangoes, bell peppers and black beans. Lime slices and Old El Paso Box in the background

What is your favorite way to use mangoes?

Mango Taco Bowls Recipe

1) Preheat oven to 325 degrees.  Take 2 mangoes and chop them into cubes.  I took medium ripe mangoes because it was easier to saute them.  Don’t use ripe mangoes and definitely stay away from the canned version.

2) Take 1/2 of a red onion and cut it into long, thin strips

3) Take 1 red bell pepper and cut it into cube shapes. Discard all the seeds

4) In a medium pan, add 1 Tbsp of oil and heat it at low heat for 30 seconds

5) Add 1 tsp of cumin seeds and heat for 30 seconds.  Add 1/2 tsp of freshly crushed ginger and mix well

6) Add the red bell pepper and saute for about 5 minutes on medium heat.  When the peppers are a soft and passes the knife test, add the onions and mangoes

7) Saute for about 5 minutes.  Add 1 Tbsp of agave, 1 Tbsp of Old El Paso mild taco seasoning, 1 tsp of salt and 1 Thai chili roughly chopped.  You can use jalapeno instead or skip it if you don’t like spicy food.

8) Add 1 tsp of freshly squeezed lime juice.  If you have cilantro, add it now.

9) While the mangoes and onions are cooking, wrap 4 taco bowls in foil.  Place them on a baking tray and place in the oven for 5 minutes. Remove from the oven and let them cool to touch.  Remove the foil and separate the bowls

Add the mixture and serve the mango taco bowls immediately and serve

Vegan Mango Taco Boats made with 4 simple ingredients for the perfect dinner meal. Takes less than 20 minutes to make. For Vegetarians & Meat lovers too

Mango Taco Boats For Game Day

Rini
Vegan Mango Taco Boats made with 4 simple ingredients for the perfect dinner meal. Takes less than 20 minutes to make. For Vegetarians & Meat lovers too
Go Ahead, Rate it now!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 4 Taco Boats
Calories 205 kcal

Ingredients
  

  • 2 mangoes medium ripe, cubed
  • 1/2 red onion julienned
  • 1 red bell pepper julienned
  • 1 Tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp ginger freshly shreded
  • 1 Tbsp agave adjust this according to the sweetness of your mangoes
  • 1 Tbsp Old El Paso mild taco seasoning
  • 1 tsp salt
  • 1 Thai chili roughly chopped
  • 1 tsp lime juice freshly squeezed
  • Cilantro for garnish
  • 4 Old El Paso Taco Bowls

Instructions
 

  • Preheat oven to 325 degrees.
  • In a medium pan, add oil and heat it at low heat for 30 seconds
  • Add cumin seeds and heat for 30 seconds before adding the ginger and mixing
  • Add the red bell pepper and saute for about 5-7 minutes on medium heat.
  • When the peppers are a soft and passes the knife test, add the onions and mangoes
  • Saute for about 5 minutes
  • Add agave, taco seasoning, salt, Thai chili and lime juice. Mix well
  • While the mangoes and onions are cooking, wrap 4 taco bowls in foil.
  • Place them on a baking tray and place in the oven for 5 minutes
  • Remove from the oven and let them cool to touch
  • Remove the foil and separate the bowls
  • Add the mango mixture to the taco bowls and serve immediately

Nutrition

Calories: 205kcalCarbohydrates: 35gProtein: 3gFat: 6gSodium: 844mgPotassium: 276mgFiber: 2gSugar: 18gVitamin A: 1885IUVitamin C: 71.5mgCalcium: 49mgIron: 1.6mg
Keyword Taco tuesday recipes, vegan taco boats
Tried this recipe?Let us know how it was!

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