Spicy Mango and Avocado Rice Bowl

Why You’ll Love This Recipe

You’ll love this Spicy Mango and Avocado Rice Bowl for its irresistible mix of flavors and textures. The sweetness of ripe mango pairs beautifully with creamy avocado and a bold, spicy dressing. It’s a colorful, nutritious meal that’s simple to prepare, naturally vegetarian, and easily made vegan or gluten-free. Each bite delivers tropical freshness with just the right kick of spice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bowl:

• Cooked jasmine or basmati rice
• Ripe mango, peeled and diced
• Avocado, sliced or cubed
• Cucumber, thinly sliced
• Red bell pepper, chopped
• Red cabbage, shredded
• Green onions, chopped
• Fresh cilantro or mint, chopped
• Lime wedges (for serving)

For the Spicy Dressing:

• Olive oil or sesame oil
• Lime juice
• Soy sauce or tamari
• Honey or maple syrup
• Chili flakes or sriracha
• Garlic, minced
• Fresh ginger, grated
• Salt and pepper to taste

Optional Protein:

• Grilled shrimp, tofu, or chicken

Directions

1. Prepare the rice: Cook the rice according to package instructions. Fluff with a fork and let it cool slightly.
2. Make the dressing: In a small bowl, whisk together olive oil, lime juice, soy sauce, honey, chili flakes, garlic, ginger, salt, and pepper until smooth.
3. Assemble the bowls: Divide rice among serving bowls.
4. Add toppings: Arrange mango, avocado, cucumber, red bell pepper, and cabbage on top.
5. Add protein (optional): Top with grilled shrimp, tofu, or chicken if desired.
6. Drizzle and serve: Pour the spicy dressing over the bowl, sprinkle with green onions and cilantro, and serve with lime wedges.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

• Grain Swap: Try brown rice, quinoa, or cauliflower rice for a different base.
• Add Crunch: Top with toasted peanuts, cashews, or sesame seeds.
• Make It Vegan: Use tofu or tempeh for protein and maple syrup in the dressing.
• Spice Control: Adjust the chili flakes or sriracha to make it milder or hotter.
• Tropical Twist: Add pineapple or papaya alongside the mango for extra sweetness.

Storage/Reheating

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The rice and protein can be reheated gently in the microwave or skillet, while the mango, avocado, and dressing should be added fresh. Avoid freezing, as the fruit and avocado don’t retain their texture after thawing.

FAQs

1. Can I use frozen mango?

Yes, just thaw it first and drain any excess liquid before adding to the bowl.

2. Is this dish spicy?

It’s mildly spicy, but you can increase or reduce the chili to suit your taste.

3. Can I make it vegan?

Yes, simply use maple syrup instead of honey and skip animal proteins.

4. What type of rice works best?

Jasmine rice or basmati rice provides the best texture and flavor.

5. Can I prepare it ahead of time?

Yes, cook the rice and make the dressing in advance, then assemble before serving.

6. How can I make it gluten-free?

Use tamari or coconut aminos instead of soy sauce.

7. Can I add extra vegetables?

Absolutely—edamame, shredded carrots, or snap peas make great additions.

8. What protein pairs best with this bowl?

Grilled shrimp, tofu, or teriyaki chicken work beautifully.

9. How do I keep avocado from browning?

Toss it with lime juice before adding it to the bowl.

10. Can I serve it cold?

Yes, it’s delicious served chilled—perfect for a light summer meal.

Conclusion

The Spicy Mango and Avocado Rice Bowl is a stunning balance of spicy, sweet, and tangy flavors that bring freshness and warmth to every bite. With juicy mango, creamy avocado, crisp veggies, and zesty dressing, this dish feels both tropical and comforting. Easy to prepare, customizable, and full of color, it’s the perfect bowl for anyone craving a vibrant, feel-good meal that’s as beautiful as it is delicious.

Spicy Mango and Avocado Rice Bowl

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The Spicy Mango and Avocado Rice Bowl is a vibrant, tropical dish featuring tender rice, juicy mango, creamy avocado, and a zesty chili-lime dressing. This refreshing bowl balances sweet, spicy, and tangy flavors for a nourishing, energizing meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Assembly
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

• 2 cups cooked jasmine or basmati rice
• 1 ripe mango, peeled and diced
• 1 avocado, sliced or cubed
• 1/2 cucumber, thinly sliced
• 1 red bell pepper, chopped
• 1 cup red cabbage, shredded
• 2 green onions, chopped
• 1/4 cup fresh cilantro or mint, chopped
• Lime wedges, for serving
• 2 tbsp olive oil or sesame oil
• 2 tbsp lime juice
• 1 tbsp soy sauce or tamari
• 1 tsp honey or maple syrup
• 1/2 tsp chili flakes or 1 tsp sriracha
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• Salt and pepper to taste
• Optional protein: 8 oz grilled shrimp, tofu, or chicken

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Instructions

1. Cook the jasmine or basmati rice according to package instructions. Fluff and let cool slightly.
2. In a small bowl, whisk together olive oil, lime juice, soy sauce, honey, chili flakes, garlic, ginger, salt, and pepper to make the spicy dressing.
3. Divide the rice evenly among four serving bowls.
4. Top each bowl with diced mango, avocado, cucumber, red bell pepper, and shredded red cabbage.
5. Add your choice of grilled shrimp, tofu, or chicken if using.
6. Drizzle the spicy dressing over each bowl.
7. Garnish with chopped green onions, cilantro or mint, and lime wedges.
8. Serve immediately and enjoy warm or chilled.

Notes

• Use maple syrup instead of honey for a vegan version.
• Swap soy sauce with tamari or coconut aminos for a gluten-free option.
• Add edamame, shredded carrots, or snap peas for extra veggies.
• Toss avocado with lime juice to prevent browning.
• Serve cold for a refreshing summer meal or warm for comfort.

Nutrition

• Serving Size: 1 bowl
• Calories: 430
• Sugar: 10g
• Sodium: 540mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg