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 Jump to Recipe Print Recipe

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.

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.

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.

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.

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.

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