Spiced Pork Burrito Bowls
with Guacamole & Mango Bell Pepper Salsa
Get ready for this salsa dance! 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
Tomato
1 unit
Lime
4 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
1 unit
Bell Pepper
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
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 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 half the bell pepper; thinly slice remaining bell pepper into strips. 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. Dice tomato. Zest and quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add diced 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 mostly evaporated, 30 seconds. • Turn off heat; transfer to a medium bowl. Wipe out pan.
• Heat a drizzle of oil in same pan over medium high-heat. Add diced onion and sliced bell pepper; 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.
• To bowl with mango mixture, add tomato, minced onion, juice from one lime (juice from 1½ limes for 4 servings; add a bit more if desired), and a large drizzle of olive oil; 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, salsa, and guacamole in separate sections. Serve.
Ground pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The mango salsa brought a bright, sweet-and-savory contrast that many loved, though some found the mango too sweet or the Mexican spice blend too mild on the pork.
- Ease of prep: Most found this straightforward to make, though a few noted the instructions were a little tricky to follow at first.
- Suggestions: Use half the mango and skip the added sugar in the salsa if you prefer less sweetness; add black beans or pinto beans for extra heartiness. Serve with tortilla chips or tostada shells for added crunch and to stretch the meal further.
- Portions: Most found the portion satisfying, though a few wanted more guacamole to go around.
Reviews from our home cooks
Really wholesome and filling. Really enjoyed all the flavors and it was so simple to make!
Love the mango and spice together in this one. So many flavors!
Easier to eat if the bell peppers are diced. Good food.
