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Mango Ginger Rice Bowl Recipe

Fresh Mango Ginger Rice Bowl

This refreshing rice bowl combines sweet mango, crisp vegetables, and bold Asian flavors in one satisfying meal. Perfect for summer dining, this healthy bowl features a light tamari-lime dressing that brings all the components together beautifully.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Asian Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Bowl Ingredients
  • 2 handfuls snap peas strings removed
  • 1-2 cups cooked short grain white rice
  • 2 cups green cabbage shredded
  • 1 small carrot sliced into very thin coins
  • 1/2 English cucumber thinly sliced into coins
  • 1 small ripe ataulfo mango diced
  • 1/2 cup cooked black beans drained and rinsed
  • 2 tablespoons pickled ginger
  • 1/4 cup fresh basil thinly sliced
  • 1/4 cup toasted peanuts optional
  • 1 sprinkle sesame seeds optional
  • 1/4-1/2 avocado optional
Dressing
  • 2 tablespoons tamari more for serving
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice fresh
  • 2 cloves garlic minced
  • 2 teaspoons cane sugar
  • 1/2 teaspoon sriracha more for serving

Equipment

  • Small pot
  • Mixing bowls
  • Whisk
  • Sharp knife
  • Cutting board

Method
 

  1. Make the dressing: In a small bowl, whisk together the tamari, rice vinegar, lime juice, minced garlic, cane sugar, and sriracha until well combined.
  2. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then immediately scoop them into the ice water to stop the cooking process.
  3. Once the snap peas are cooled, drain them well, pat dry with paper towels, and chop into bite-sized pieces.
  4. Assemble the bowls by dividing the cooked rice between two serving bowls. Arrange the shredded cabbage, sliced carrot, cucumber, diced mango, black beans, and blanched snap peas in sections over the rice.
  5. Top each bowl with pickled ginger, sliced basil, toasted peanuts, sesame seeds, and avocado if using.
  6. Drizzle each bowl with half of the prepared dressing and serve the remaining dressing on the side along with extra tamari and sriracha, if desired.

Notes

Rice preference: Use ½ cup cooked rice per bowl for lighter portions, or 1 cup for heartier servings.
Make ahead tip: All vegetables can be prepped 2-3 days in advance and stored separately in the refrigerator.
Substitutions: For a healthier base, try brown rice, cauliflower rice, or cilantro lime rice. Skip peanuts for nut-free option.