Save to Pinterest This Mango Avocado Rice Bowl is the kind of lunch I crave on warm days—a vibrant mix of sweet creamy snappy and tangy all in one bite. Each bowl tastes like sunshine and feels as nourishing as it looks with minimal chopping and ingredients you can grab at any grocery store. When I want something quick yet impressive this gets rave reviews at my table and vanishes fast.
After discovering this combo during a farmers market haul I became obsessed with the contrast of tangy lime dressing against the sweet mango and pickled ginger. Now I prep extra rice just to make sure I can whip this up whenever the cravings hit.
Ingredients
- Cooked white or brown rice: this serves as the hearty yet neutral base absorbing all the flavor keep it warm for best taste
- Ripe mango: choose a mango that gives slightly when pressed and smells fragrant for juiciness and sweetness
- Ripe avocado: creamy texture and healthy fats buy when just soft to touch no brown spots
- Fresh snap peas: these bring crisp crunch and a light sweetness pick pods that are vibrant green with no blemishes
- Red cabbage: for color bite and antioxidants slice thinly to showcase its jewel tone and keep it crisp
- Pickled ginger: adds brightness and zing try to get sushi grade for the best delicate balance of sweet and tart
- Lime juice: for the vinaigrette brings tang that ties all elements together opt for fresh for best zing
- Olive oil: balances the tartness in the vinaigrette and adds silkiness choose extra virgin for richer aroma
- Maple syrup or honey: to sweeten the vinaigrette and balance the tang use pure not imitation
- Sea salt: enhances every flavor just a pinch makes a big difference
Instructions
- Prep the Rice:
- Rinse your chosen rice well to remove excess starch then cook using your preferred method. When finished fluff the rice and let it cool for five minutes so the other toppings do not wilt.
- Slice and Prep the Produce:
- Peel and cube the mango making sure to remove any stringy bits for the smoothest bite. Slice the avocado thin and sprinkle a little lime to prevent browning. Wash and snip the ends off the snap peas slice them in half on the diagonal for extra crunch and a pretty look. Shred the red cabbage as thinly as possible using a sharp knife or mandoline for ribbons that lay lightly atop the bowl.
- Mix the Vinaigrette:
- In a small bowl whisk together freshly squeezed lime juice a drizzle of olive oil a teaspoon of maple syrup or honey and a big pinch of sea salt. Whisk vigorously until the dressing is creamy and well combined. Taste and tweak the balance adding a little more lime or syrup until it makes your mouth water.
- Assemble the Bowls:
- Spoon warm rice into serving bowls. Arrange the mango cubes avocado slices snap peas and shredded cabbage in little piles for color and texture contrast. Scatter slices of pickled ginger over the top for a tangy accent.
- Dress and Finish:
- Drizzle the lime vinaigrette generously over each bowl right before serving. Finish with another pinch of sea salt if you like and maybe an extra squeeze of lime. Serve immediately and enjoy each bite.
Save to Pinterest Mango is always the star in my kitchen it is that hit of sweet that perks me up even on the busiest or grayest day. I once packed these bowls for a beach picnic and even my pickiest eater was completely smitten their first mango bowl memory.
Storage Tips
Store all toppings and rice separately in airtight containers in the refrigerator for up to three days. Only add avocado right before serving since it browns quickly. The vinaigrette keeps fine in a jar for several days just shake it up before each use.
Ingredient Substitutions
If mango is out of season try ripe pineapple or even mandarin segments for a similar sweet juiciness. Swap out snap peas with thin cucumber slices or sugar snap peas for different crunch. If you skip pickled ginger add a splash of rice vinegar to the vinaigrette for that brightness.
Serving Suggestions
Serve with a scattering of roasted sesame seeds for extra crunch or tuck a few nori strips for a sushi inspired touch. Pairs beautifully with iced green tea on a hot day or a bowl of miso soup if you want to round out the meal.
Cultural and Historical Context
Rice bowls have roots in many Asian cuisines where they serve as a blank canvas for fresh toppings and seasonality. This bowl takes inspiration from both Japanese chirashi style rice bowls and the tropical fruit combinations found in Southeast Asian kitchens. Each bowl is as personal as you make it.
Seasonal Adaptations
In spring add fresh peas or thin asparagus spears. In summer peak mango stone fruits and sweet peppers shine. Autumn carrots and edamame bring crunch when mango is less sweet.
Success Stories
Last summer I brought these bowls to a friend recovering from surgery and got a text raving about their color and freshness. It is always a hit for big family gatherings as everyone can top their bowl how they like.
Freezer Meal Conversion
While fresh is best you can freeze cooked rice in single portions. Defrost and fluff then top with freshly sliced produce for a super quick lunch.
Save to Pinterest A Mango Avocado Rice Bowl always brightens mealtime and is guaranteed to impress with little effort. Make it once and you will keep rice and lime at the ready all season long.
Ask About This Recipe
- → What vegetables pair well in this rice bowl?
Snap peas and cabbage provide crunch, while avocado and mango add creamy and sweet notes.
- → How is the lime vinaigrette prepared?
The vinaigrette is made by mixing fresh lime juice with a touch of oil and seasonings, then drizzled over the bowl.
- → Can I substitute other grains for rice?
Yes, quinoa or brown rice also work well, adding extra texture and nutrition to the dish.
- → How do I keep avocado fresh in the bowl?
Slice avocado just before serving and drizzle extra lime to help prevent browning.
- → Is this meal suitable for vegans?
All listed ingredients are plant-based, making this bowl a great vegan-friendly option.