Spiced Pork Burrito Bowls
with Guacamole & Mango-Bell Pepper Relish
Get ready to relish this relish! Bell pepper and mango are sautéed with sugar until tender and jammy, then mixed with onion, lime juice, and olive oil for a tangy topper. The fruity garnish is perfectly paired with fluffy jasmine rice, Mexican-spiced pork, and creamy guacamole. Breezy burrito bowls with a tropical twist? Ahh… welcome to (weeknight) paradise.
Ingredients
1 unit
Onion
4 ounce
Mango
10 ounce
Ground Pork
1 unit
Lime
4 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
1 unit
Bell Pepper
¾ cup
Jasmine Rice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1¼ cups water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Halve, core, and finely dice bell pepper. Drain mango, reserving juice. Halve, peel, and finely dice onion. Mince some of the diced onion until you have 2 TBSP (4 TBSP for 4 servings); set aside for step 5. Zest and quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Add mango and cook, stirring occasionally, until lightly charred, 1-2 minutes more. • Add ¼ cup water and ½ tsp sugar (1 tsp for 4 servings); cook until liquid has reduced and mostly evaporated, 30 seconds. • Turn off heat; transfer mango mixture to a medium bowl. Wipe out pan.
• Heat a drizzle of oil in same pan over medium high-heat. Add diced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 3-4 minutes. • Add pork*, Mexican Spice Blend, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in reserved mango juice and cook until thickened, 30 seconds. Remove from heat. Taste and season with salt and pepper.
• Add minced onion, juice from one lime (juice from 1½ limes for 4 servings; taste and add more if desired), and a large drizzle of olive oil to bowl with the mango mixture; stir to combine. Taste and season generously with salt and pepper.
• Fluff rice with a fork; stir in lime zest. Season with salt and pepper. • Divide rice between bowls. Top with pork, relish, and guacamole in separate sections. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the mango-bell pepper relish, though some found the overall dish mild; consider boosting spices for bolder taste 🌶️.
- Ease of prep: Quick and simple to make, with several mentioning it was easier than expected for the flavor payoff.
- Suggestions: Try fresh mango for brighter flavor; consider adding green onions for crunch or a zesty cream sauce for richness.
- Portions: Some wanted more guacamole; others found it made plenty, even having leftovers for lunch the next day.
- Texture: A few suggested keeping the relish fresh instead of cooking it for a crisper contrast to the warm components.
Reviews from our home cooks
Easy meal! We were headed out of town camping for the weekend so I precooked the rice. Once we had the Blackstone set up I cooked the pork on the grill! Tossed the rice on as well to warm up while making the mango salsa. Then we plated the rice and pork and added the mango salsa and guacamole. We ate outside enjoying the fresh air of the Black Hills.
An easy and decent meal. I was a little weary because we had had the mango salsa tacos a week earlier, and though we wouldn't like this one as much. But it was great. The Mango-Bell Pepper relish tasted very good.
This was excellent! I just loved the mango pepper relish and it was so different cooking it on the stovetop. This meal is a real winner!
This one is really good, and the extra step of sauteeing for the salsa is worth it. I just wish it had something crispy but not more caloric - so some green onions would have been good. It's a very warm and creamy bowl. I didn't think the guac added that much and I also don't think the salsa needs oil added.
Great flavor. I'd suggest not cooking the relish, and just mixing it. The cold and fresh crunch would add a nice variance to the bowl.
I can't eat peppers so when the pork was fully cooked, I added the mango chunks and let them warm and soften. It was so good!
Mango relish is delish but I think could use some lime zest. The lime zest in the rice was great until the spiced pork was placed on top and then the pork flavor took over. Maybe rethink that?
Pretty yummy...was not sure I would like the mango relish but I was delightfully surprised at how good it was. Now if only it had a little spice to it. Nothing a little Sriracha can't fix.
I enjoyed this more than I thought I would, especially for how simple it was. The flavors complimented each other perfectly. I will definitely be cooking this again.
Better than I was expecting, I knew we would like it but it was really good. I have really had to adjust my ideas on recipes since joining HF. We are really enjoying trying things we would never have tried in the past.
