Sweet Heat Salad Bowl with Burning Mango

A great salad bowl is really a great dressing with a supporting cast. Get the dressing right and everything else is just chopping.

Here the dressing is almost cheating: Burning Mango whisked with a little oil, lime, and maple. That is it. The sauce already has ripe mango and habanero built in, so you get sweet, spicy, and fruity in one pour. Piled over quinoa, crisp chickpeas, avocado, and fresh mango, it is the kind of lunch that looks like you tried much harder than you did.

Why this works

Burning Mango is our sweet-and-spicy mango habanero sauce, 6/10 heat, and the mango is real enough to taste. That is exactly what a salad wants: the fruit sugars balance the lime, and the habanero brings a clean heat that builds instead of burns. One bottle becomes an instant dressing, a marinade, and a finishing drizzle. Grab a bottle of Burning Mango and dressing night is solved.

Tips and Variations

• Add a protein: grilled chicken, shrimp, or crispy tofu all love this dressing.
• Make it creamy: stir 1 tbsp of Greek yogurt into the dressing for a mango-ranch feel.
• Low-carb: skip the quinoa and pile everything onto a bigger bed of greens.
• Meal prep: keep the components separate and dress just before eating so nothing wilts.
• Go bigger: serve it next to our Cowboy Caviar with Burning Mango for a full summer spread.

Pro tip: Dry the chickpeas well before roasting. The drier they go in, the crispier they come out, and crispy chickpeas are what make this bowl feel like a meal.

If you make this, tag us at @litssauce. We love seeing it.

Shop Burning Mango →

Recipe Card: Sweet Heat Salad Bowl with Burning Mango

Ingredients

• Burning Mango dressing: 2 tbsp LITS Burning Mango hot sauce, 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp maple syrup, pinch of salt
• 1 cup canned chickpeas, drained and patted dry
• 1 tsp olive oil, plus 1/2 tsp smoked paprika and a pinch of salt (for the chickpeas)
• 2 cups cooked quinoa (or brown rice)
• 4 cups mixed greens or arugula
• 1 ripe mango, diced
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup toasted cashews or pumpkin seeds
• Fresh cilantro or mint, to finish
• Lime wedges, to serve

Instructions

1. Crisp the chickpeas. Toss the chickpeas with olive oil, smoked paprika, and salt. Roast at 200C/400F for 20 minutes, or pan-fry until golden and crunchy.
2. Whisk the dressing. Stir together the Burning Mango, olive oil, lime juice, maple syrup, and salt until glossy.
3. Build the base. Divide the greens and quinoa between two bowls.
4. Add the toppings. Arrange the mango, avocado, tomatoes, cucumber, red onion, and crispy chickpeas over the top.
5. Dress and finish. Drizzle generously with the Burning Mango dressing, scatter the cashews and herbs, and serve with lime wedges.

Lost in the Sauce is a Toronto-based flavour brand making small-batch hot sauces and sambal rooted in memory. Shop our sauces at lostinthesauce.ca.