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{
"@context": "https://schema.org",
"@graph": [
{
"@type": "Recipe",
"mainEntityOfPage": {
"@id": "https://calypsomango.com/recipe/mexican-chicken-bowl-with-calypso-mango/"
},
"name": "Mexican Chicken Bowl with Calypso® Mango Recipe",
"image": {
"@id": "https://calypsomango.com/wp-content/uploads/2026/08/Recipe_LR_Calypso-Mango_Mexican-Chicken-Bowl-with-Calypso-Mango_2025_02.jpg"
},
"video": {
"@id": "https://www.youtube.com/embed/"
},
"author": {
"@id": "https://calypsomango.com/author/luke-gibson/"
},
"inLanguage": "en-US",
"datePublished": "15 Aug 2026",
"description": "Combining spiced chicken, veggies, rice with a delicious mango salsa, this mexican chicken bowl is an easy, nourishing and delicious dinner.",
"prepTime": "30M",
"cookTime": "35M",
"totalTime": "1H5M",
"keywords": "mangoes, light lunch, mains, salsas, mexican",
"recipeYield": "4 Persons",
"recipeCategory": "Mains",
"recipeCuisine": "Mexican",
"nutrition": {
"@type": "NutritionInformation",
"calories": "~890 calories"
},
"recipeIngredient": [
"3 Calypso® Mangoes, peeled and diced","3 ears corn, husks removed","4 tbsp olive oil","1.4 oz (40g) fajita seasoning packet","2 garlic cloves, minced","1.3 lb (600g) boneless, skinless chicken thighs, sliced","6 oz (175g) red bell pepper, diced","16 oz (450g) cooked brown rice or jasmine rice","1 romaine lettuce heart, chopped","1 large avocado, mashed","Fresh cilantro","Sliced pickled jalapeños","Warm flour or corn tortillas","Lime wedges","Finely grated Parmesan cheese (optional)" ],
"recipeInstructions": [
{"@type":"HowToStep","name":"Step 1","text":"Char the Corn\nBrush the ears of corn lightly with a little olive oil. Grill over high heat for 8 to 10 minutes, turning occasionally, until lightly charred on all sides. Set aside until cool enough to handle, then cut the kernels off the cob.\n","url":"https:\/\/calypsomango.com\/recipe\/mexican-chicken-bowl-with-calypso-mango\/#recipe-step-1"},{"@type":"HowToStep","name":"Step 2","text":"Cook the Chicken\nIn a large bowl, combine 2 tablespoons of the olive oil, fajita seasoning, garlic, and chicken. Toss until the chicken is evenly coated.\nHeat a large skillet over medium-high heat. Add one-third of the chicken and cook for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Transfer to a clean bowl. Repeat with the remaining chicken in two more batches.\n","url":"https:\/\/calypsomango.com\/recipe\/mexican-chicken-bowl-with-calypso-mango\/#recipe-step-2"},{"@type":"HowToStep","name":"Step 3","text":"Cook the Bell Pepper\nAdd the remaining olive oil and diced red bell pepper to the hot skillet. Cook for 3 to 4 minutes, stirring occasionally, until lightly charred and tender. Return the chicken to the skillet and toss to combine.\n","url":"https:\/\/calypsomango.com\/recipe\/mexican-chicken-bowl-with-calypso-mango\/#recipe-step-3"},{"@type":"HowToStep","name":"Step 4","text":"Assemble the Bowls\n\nHeat the rice according to package directions. Divide the warm rice among serving bowls or arrange on a large serving platter.\nTop with the diced mango, charred corn, chopped romaine lettuce, mashed avocado, and chicken and pepper mixture. Garnish with sliced pickled jalape\u00f1os and fresh cilantro.\nIf using, sprinkle grated Parmesan over the corn. Serve with warm tortillas and lime wedges.\n\n","url":"https:\/\/calypsomango.com\/recipe\/mexican-chicken-bowl-with-calypso-mango\/#recipe-step-4"} ]
}
]
}
by Editorial Team
15 Aug 2026
