Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 10g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
