Mango and Rice Salad
Bright, refreshing, and packed with tropical flavors, this Mango and Rice Salad is the ultimate warm-weather dish that doubles as a vibrant side or light main course. Fluffy basmati rice serves as the perfect base for juicy, diced mango, crisp cucumber, sweet red bell pepper, and aromatic cilantro, creating a colorful medley of textures and tastes. Tossed in a zesty lime-honey dressing with a hint of olive oil, this salad strikes the perfect balance of tangy, sweet, and savory. For an extra layer of crunch, sprinkle roasted peanuts on top. Ready in just 35 minutes, this make-ahead salad is ideal for picnics, potlucks, or healthy meal prep, making it a versatile choice for any occasion. Explore this easy-to-prepare, gluten-free recipe, and elevate your mealtime with this tropical-inspired delight!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 medium Fresh mango
- 1 medium Red bell pepper
- 1 small Cucumber
- 0.5 cup Fresh cilantro
- 0.5 medium Red onion
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Roasted peanuts (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over medium heat, reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is cooked and the water is absorbed.
Once the rice is cooked, transfer it to a large salad bowl and let it cool to room temperature.
While the rice is cooling, prepare the salad ingredients: Peel and dice the mangoes into small cubes. Dice the red bell pepper and cucumber, finely chop the cilantro, and thinly slice the red onion.
In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper to make the dressing.
Add the mango, red bell pepper, cucumber, red onion, and cilantro to the cooled rice. Pour the dressing over the salad and gently toss until all the ingredients are well combined.
If using, sprinkle the roasted peanuts on top for added crunch. Taste and adjust seasoning, if necessary.
Serve immediately or chill the salad in the refrigerator for 20-30 minutes before serving for a cooler, more refreshing taste.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 73.4 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1662 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
