I like this recipe because it feels both refreshing and comforting at the same time. The mango adds natural sweetness, the ginger brings warmth and depth, and the cashews give a satisfying crunch. I also love how easy it is to customize—sometimes I toss in tofu, shrimp, or grilled chicken to make it a more filling meal. It’s quick enough for lunch but elegant enough for dinner, and it’s one of those dishes that always looks beautiful when served.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Rice: 1 cup jasmine rice 2 cups water ½ tsp salt
For the Toppings: 1 ripe mango, diced 1-inch piece ginger, peeled and minced 1 tbsp olive oil ¼ cup cashews, chopped 2 tbsp soy sauce 1 tsp honey (or maple syrup) 1 tbsp lime juice ¼ cup fresh cilantro, chopped 1 green onion, sliced
Directions
I start by cooking the rice. In a medium pot, I combine the jasmine rice, water, and salt. I bring it to a boil, then cover the pot and reduce the heat to low. I let it cook for about 15 minutes, then remove it from the heat and keep it covered for 5 more minutes before fluffing it with a fork.
In a small skillet over medium heat, I heat the olive oil. Once hot, I add the minced ginger and sauté for about 1 minute until fragrant. Then I add the chopped cashews and toast them for another 2 minutes, stirring occasionally until they’re golden brown.
In a small bowl, I whisk together the soy sauce, honey, and lime juice until well combined to make a simple, tangy dressing.
To assemble, I place a portion of jasmine rice in a bowl, then top it with diced mango, the toasted ginger cashew mixture, and sliced green onions. I drizzle the soy-lime dressing over the top and finish with a sprinkle of fresh cilantro.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
When I want a heartier version, I add grilled chicken, shrimp, or tofu for extra protein.
For a nuttier flavor, I sometimes swap cashews with almonds or peanuts.
I love using brown rice or quinoa when I want something more wholesome.
To make it spicier, I add a pinch of chili flakes or a drizzle of hot sauce.
I’ve also tried adding avocado slices for a creamy element—it pairs beautifully with the mango.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. I keep the sauce separate so the rice doesn’t get soggy. When reheating, I sprinkle a little water over the rice and warm it in the microwave until it’s fluffy again. The mango and herbs are best added fresh just before serving to keep the bowl bright and refreshing.
FAQs
Can I use a different kind of rice?
Yes, I sometimes use brown rice or basmati rice. Even quinoa works nicely for a lighter texture.
What can I substitute for cashews?
Almonds, peanuts, or sunflower seeds work great and still add that lovely crunch.
Can I make it ahead of time?
Absolutely. I cook the rice and prep the sauce ahead, then assemble the bowl just before serving for the best texture.
Is this recipe vegan?
Yes, if I use maple syrup instead of honey, it’s completely vegan-friendly.
How do I know if the mango is ripe?
I choose one that feels slightly soft when pressed and has a fragrant aroma at the stem end.
Can I serve it cold?
Definitely! It’s delicious as a chilled rice salad, especially during warmer months.
What type of protein goes best with this bowl?
I like adding grilled chicken, shrimp, or crispy tofu. Each complements the mango and ginger beautifully.
Can I replace soy sauce with something else?
Yes, coconut aminos make a great gluten-free alternative with a slightly sweeter flavor.
How can I add more vegetables?
I often mix in edamame, shredded carrots, or cucumber slices for extra crunch and color.
Can I double the recipe?
Yes, this dish scales up easily and is great for meal prep. I just store the components separately and combine them when ready to eat.
Conclusion
This Mango Ginger Rice Bowl is one of my favorite quick and flavorful meals. The blend of sweet mango, aromatic ginger, and nutty toasted cashews over fragrant jasmine rice feels both comforting and exciting. I love how simple it is to make yet how fresh and vibrant it tastes. Whether for lunch, dinner, or meal prep, it’s a wholesome bowl that never disappoints.
A vibrant and refreshing Mango Ginger Rice Bowl featuring fragrant jasmine rice, juicy mango, toasted cashews, and a tangy soy-lime dressing — light, wholesome, and full of tropical flavor.
Ingredients
For the Rice:
1 cup jasmine rice
2 cups water
1/2 teaspoon salt
For the Toppings:
1 ripe mango, diced
1-inch piece fresh ginger, peeled and minced
1 tablespoon olive oil
1/4 cup cashews, chopped
2 tablespoons soy sauce
1 teaspoon honey (or maple syrup for vegan option)
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
1 green onion, sliced
Instructions
In a medium pot, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
In a small skillet over medium heat, heat olive oil. Add minced ginger and sauté for 1 minute until fragrant. Add chopped cashews and toast for 2 minutes until golden brown. Remove from heat.
In a small bowl, whisk together soy sauce, honey (or maple syrup), and lime juice to make the dressing.
Assemble the bowls: divide rice among four bowls, top with diced mango, the toasted ginger-cashew mixture, and sliced green onions.
Drizzle the soy-lime dressing over each bowl and sprinkle with chopped cilantro. Serve warm or at room temperature.
Notes
Add grilled chicken, shrimp, or tofu for extra protein.
Substitute cashews with almonds, peanuts, or sunflower seeds for a different crunch.
Use brown rice or quinoa for a more wholesome base.
Add chili flakes or hot sauce for a spicy version.
Top with avocado slices for a creamy touch.
Keep sauce separate when storing leftovers to maintain freshness.
