This post was created in partnership with The National Mango Board. All opinions are our own.

This time last year, we were sailing the seas of the Caribbean, sipping Dark and Stormy cocktails with breakfast every morning and snorkeling throughout the day in crystal clear, turquoise-blue waters. There were eight family members on board, including Ryan’s dad, who captained the spacious catamaran which was our floating home for the week. Over the years, we’ve taken this trip a handful of times, and it has become a tradition for the three adult couples to take turns cooking dinner for the entire family. The kitchen or “galley” is equipped with a small refrigerator, an oven, and a 3-burner stove, and it’s a highlight of the vacation when there are multiple pots bubbling away at sunset while Caribbean music plays in the background. Last year we surprised everyone with Creamy Sun-Dried Tomato Rigatoni with Arugula—one of our favorite quick weeknight pasta dishes from the blog—and our sister-in-law Jenny made colorful and delicious burrito bowls when it was her turn to cook. As we took our first bite of her creation, the skies parted, choirs of angels began to sing, and we have been burrito bowl converts ever since. Inspired by her heavenly dinner on the boat, we created a new recipe with a tropical twist. All hands on deck—we’re excited to introduce you to… Veggie Burrito Bowls with Grilled Mango!