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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Once the rice is cooked, transfer it to a large salad bowl and let it cool to room temperature.

Step 3

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.

Step 4

In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper to make the dressing.

Step 5

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.

Step 6

If using, sprinkle the roasted peanuts on top for added crunch. Taste and adjust seasoning, if necessary.

Step 7

Serve immediately or chill the salad in the refrigerator for 20-30 minutes before serving for a cooler, more refreshing taste.

Nutrition Facts

Serving size	1540.9 grams (1540.9g)

Amount per serving	% Daily Value*
Calories	1081

Total Fat 49.70g	64%
Saturated Fat 7.70g	39%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 1376mg	60%
Total Carbohydrate 149.30g	54%
Dietary Fiber 14.70g	53%
Total Sugars 73.40g
Protein 22.90g	46%

Vitamin D 0IU	0%
Calcium 176mg	14%
Iron 6mg	34%
Potassium 1662mg	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.

Source of Calories

Fat: 39.4%

Protein: 8.1%

Carbs: 52.6%