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Mango Fig Salad Salsa Bowl

Mango Fig Salad Salsa Bowl

I love working with unique ingredients and flavor combinations.  This delicious Mango Fig Salad Salsa Bowl combines some unique flavors and textures in a pretty little edible bowl!  

I am back from a little beach vacation, and I was not ready to give up the fresh food and summer flavors that I got while I was in Florida.  I thought I would use that inspiration to create this yummy little salsa salad.  To turn plain old mango salsa into a salad, I use some diced Calimyrna Figs and arugula.  Then I placed it over a bed of lime cilantro quinoa.  All nestled into a Siete Cassava Chia Seed tortilla bowl.  WOW!  The shrimp the photo is optional but were a nice addition if you wanted to add a little seafood to the mix.  

Enjoy the recipe below!  I loved creating it for you!  

Mango Fig Salad Salsa Bowl
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins

Just in time for summer,  this amazing Mango Fig Salad Salsa Bowl has the freshest of flavors. The figs with the mango and lime make you want to do the happy food dance! It is all good for you and you'll dream about the combinations of flavors!  I also made these super fun taco bowls check it out!   

Course: Salad
Cuisine: Real Food
Servings: 6
Taco Bowl
  • 6 Siete Grain Free Tortillas
  • avocado or coconut oil spray
Mango Fig Salsa Salad
  • 2 ripe mangos, peeled and cubed in to bite size piece
  • 1 ripe avocado, seeded and cubed into bite size pieces
  • 1/4 medium red onion, finely diced
  • 4 tbs fresh cilantro, lightly chopped
  • 1 hot or medium chili pepper, seeded and finely diced
  • 2 limes, juice and zest
  • sea salt to taste
  • 1 cup california dried figs, chopped
Cilantro Lime Quinoa
  • 2 cup cooked quinoa, chilled (1 cup uncooked)
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, zest and juice
  • 1 tbs olive or avocado oil
  • sea and salt and fresh black pepper to taste
Taco Bowl
  1. Preheat oven to 375°.  While preheating, wet a cloth or paper towel lightly.  wrap tortillas in the towel and place in oven for 3-5 min.  NOTE: you can also do this in a microwave for 30 seconds.  The goal is to make the tortillas soft. 

  2. Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl." Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 7-8 minutes. Transfer to a wire rack to cool. Repeat with the remaining 2 tortillas.

Mango Fig Salsa Salad
  1. In a bowl add mango, avocado, red onion, cilantro, chili pepper. lime juice and lime zest. Mix gently!

  2. Taste and add salt to taste.

  3. Chill for 30 mins and then top with California dried figs. 

Cilantro Lime Quinoa
  1. Cook and chill quinoa ahead of time. 

  2. Add all ingredients and mix well. Salt and pepper to taste. 

  1. In the taco bowl add Cilantro Lime Quinoa, top with Mango Fig Salsa Salad.  

Recipe Notes

I love topping this dish with grilled seafood, as you see in the photo I chose to grill fresh wild caught Alaskan shrimp.  I use a taco spice!  

You could also add a plant protein like black beans or chickpeas! 

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