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Mango Ginger Rice Bowl

Section: Satisfying Main Dishes for Every Occasion

This vibrant mango ginger rice bowl combines juicy mango, fragrant basil, and tender black beans over fluffy rice, dressed with a tangy tamari-lime vinaigrette. Crisp cabbage, carrots, cucumbers, and blanched snap peas add refreshing crunch, while pickled ginger and sesame seeds bring delightful pops of flavor. Perfect for summer, this colorful bowl is light yet satisfying, offering a balanced mix of sweet, savory, and zesty notes. Easily customizable with brown rice or avocado, it’s a wholesome, plant-based dish that’s quick to prepare and bursting with fresh, seasonal ingredients.

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Published By Dina
Updated on Sat, 09 Aug 2025 14:23:22 GMT
A bowl of food with a variety of ingredients including mango, ginger, rice, and avocado. Bookmark
A bowl of food with a variety of ingredients including mango, ginger, rice, and avocado. | ioanacooks.com

This refreshing mango ginger rice bowl is perfect for warm days when you want something light yet satisfying. Fresh mango, crisp vegetables, and fragrant basil are layered over tender rice and topped with a tangy tamari lime dressing for a vibrant and flavorful meal.

I first made this on a summer evening after a long walk and it instantly became my favorite way to enjoy mango in a savory dish. Now it is a regular feature in my kitchen.

Ingredients

  • Snap peas: fresh and crisp for a satisfying crunch choose bright green pods without blemishes
  • Short grain white rice: fluffy and slightly sticky providing the perfect base for toppings select quality grains for best texture
  • Green cabbage: adds crunch and freshness look for firm tightly packed heads
  • Carrot: adds sweetness and color use fresh medium carrots for better taste
  • English cucumber: offers cool crisp bites choose smooth firm cucumbers
  • Ripe ataulfo mango: brings natural sweetness select soft fragrant fruit
  • Cooked black beans: for protein and heartiness choose beans with a creamy texture
  • Pickled ginger: for tang and zing use thin slices for balanced flavor
  • Fresh basil: adds herbal fragrance choose bright leaves without dark spots
  • Toasted peanuts: for crunch and richness opt for unsalted to control seasoning
  • Sesame seeds: for subtle nuttiness use lightly toasted for enhanced aroma
  • Avocado: for creaminess choose ripe but firm fruit
  • Tamari: for savory depth ensure gluten free if needed
  • Rice vinegar: for gentle acidity use mild varieties
  • Lime juice: for fresh tang from ripe limes
  • Garlic: for aromatic base choose firm cloves without sprouting
  • Cane sugar: to balance acidity use fine granules for easy mixing
  • Sriracha: for heat adjust to taste

Step-by-Step Instructions

Prepare the dressing:
In a small bowl whisk together tamari rice vinegar lime juice minced garlic cane sugar and sriracha until the sugar dissolves completely creating a balanced tangy and savory dressing
Blanch the snap peas:
Bring a small pot of salted water to a rolling boil and have a bowl of ice water ready Place snap peas in boiling water for one and a half minutes then immediately transfer them to ice water to stop cooking Drain pat dry and chop into bite sized pieces
Assemble the bowls:
Place warm or room temperature rice in serving bowls Arrange cabbage carrot cucumber mango black beans pickled ginger and basil over the rice for a colorful layered presentation
Add toppings:
Sprinkle toasted peanuts sesame seeds and avocado if using ensuring each bite has a mix of textures and flavors
Finish and serve:
Drizzle with half of the dressing leaving the rest on the side along with extra tamari and sriracha for individual adjustment
A bowl of rice with mango, ginger, and other vegetables. Bookmark
A bowl of rice with mango, ginger, and other vegetables. | ioanacooks.com

I especially love the way the mango pairs with basil creating a fragrant and sweet combination that reminds me of summer picnics with friends in my garden.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days Keep the dressing separate to maintain texture

Ingredient Substitutions

Swap white rice for brown rice quinoa or cauliflower rice Use cashews instead of peanuts for a softer crunch

Serving Suggestions

Pair with iced green tea or a light sparkling drink Serve alongside grilled tofu skewers for a more filling dinner

A bowl of food with mango, ginger, rice, and other ingredients. Bookmark
A bowl of food with mango, ginger, rice, and other ingredients. | ioanacooks.com

Cultural Context

This dish blends tropical fruit with Asian inspired dressing drawing on fusion cuisine trends that celebrate fresh vibrant ingredients

Frequently Asked Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, brown rice works well and adds a nutty flavor along with extra fiber to the bowl.

→ What can I substitute for mango?

You can use pineapple, peach, or even mango salsa for a sweet and tangy alternative.

→ Is this dish gluten-free?

Yes, it is naturally gluten-free as long as you use gluten-free tamari instead of soy sauce.

→ Can I prepare the ingredients ahead of time?

Yes, you can prep the vegetables, cook the rice, and make the dressing in advance for easy assembly.

→ What protein can I add to make it more filling?

Grilled tofu, tempeh, or even edamame make great protein additions to this bowl.

Mango Ginger Rice Bowl

Light and fresh bowl with mango, ginger, basil, and crisp vegetables in tangy dressing.

Time Needed to Prep
20 minutes
Cooking Duration
5 minutes
Overall Time
25 minutes
Published By: Dina

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Fusion

Number of Portions: 2 How Many It Serves

Dietary Preferences: Vegan Safe, Made for Vegetarians, No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 2 handfuls snap peas, strings removed
Ingredient 02 1 to 2 cups cooked short grain white rice
Ingredient 03 2 cups shredded green cabbage
Ingredient 04 1 small carrot, sliced into very thin coins
Ingredient 05 0.5 English cucumber, thinly sliced into coins
Ingredient 06 1 small ripe ataulfo mango, diced
Ingredient 07 0.5 cup cooked black beans, drained and rinsed
Ingredient 08 2 tablespoons pickled ginger
Ingredient 09 0.25 cup thinly sliced fresh basil
Ingredient 10 0.25 cup toasted peanuts, optional
Ingredient 11 Sprinkle of sesame seeds, optional
Ingredient 12 0.25 to 0.5 avocado, optional

→ Dressing

Ingredient 13 2 tablespoons tamari, more for serving
Ingredient 14 2 tablespoons rice vinegar
Ingredient 15 2 tablespoons lime juice
Ingredient 16 2 garlic cloves, minced
Ingredient 17 2 teaspoons cane sugar
Ingredient 18 0.5 teaspoon sriracha, more for serving

Steps to Follow

Step 01

In a small bowl, whisk together the tamari, rice vinegar, lime juice, garlic, cane sugar, and sriracha until well combined.

Step 02

Bring a small pot of salted water to a boil and set a bowl of ice water nearby. Blanch snap peas for 1.5 minutes, then transfer to the ice water to stop cooking. Drain, pat dry, and chop.

Step 03

Arrange rice, cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil in bowls. Add toasted peanuts, sesame seeds, and avocado if desired.

Step 04

Drizzle half the dressing over the bowls. Serve remaining dressing, tamari, and sriracha on the side.

Extra Tips

  1. For a healthier variation, substitute brown rice, cauliflower rice, or cilantro lime rice.

Tools You'll Need

  • Small mixing bowl
  • Whisk
  • Small pot
  • Bowl of ice water
  • Knife
  • Cutting board

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains peanuts
  • Contains soy
  • Contains sesame