Our black rice mango salad that’s basically a flavor party in every bite! Forbidden rice gives it a chewy vibe, while ripe mangos bring a tropical punch. There’s crisp veggies, a sprinkle of mint and cilantro, and this zingy cumin lime vinaigrette that ties it all together.

It’s gorgeous, loaded with flavor, and just the right balance of sweet, savory, and a little spicy (throw in some jalapeño if you’re feeling it!). Trust me, this one’s gonna steal the show at your next dinner!

A black rice and mango salad in a large serving bowl.

Here is Why This Mango Black Rice Salad Recipe Works

Forbidden Rice for the Win: Black rice (a.k.a. forbidden rice) isn’t just striking; it’s got a unique, nutty flavor and chewy texture that makes this salad so, so satisfying.

Flavor Bomb Dressing: With lime juice, cumin, honey, and olive oil, this dressing brings just the right mix of tangy and savory to tie everything together.

Perfect Balance of Flavors: The juicy mango, fresh herbs, and crispy peppers create a sweet-savory combo that keeps you coming back for more.

Make-Ahead Friendly: This salad’s flavors get better as they mingle, so make it ahead for easy meal prep!

A serving bowl filled with black rice, mango, and herbs and veggies.

The Ingredients

Pantry: Black rice, olive oil, honey
Pantry seasonings: Ground cumin, salt, ground black pepper
Produce: Mangos, red bell pepper, green bell pepper, poblano pepper, fresh cilantro, fresh mint leaves, red onion, lime

Ingredients used to make a mango black rice salad.

Variations

Tropical Rice Salad: Add ½ cup shredded coconut and a handful of chopped macadamia nuts.

Spicy Avocado Mix: Toss in one diced avocado and some finely chopped jalapeño. Throw in some chopped cashews and mandarin orange slices.

Thai-Inspired Bowl: Mix in some crushed peanuts and replace the cilantro with a handful of Thai basil leaves.

For more hearty rice salads and side dishes, try our black rice and tomato salad or our sweet potato black rice salad.

Tips for Success

Spread the cooked rice out on a baking sheet to cool faster. This keeps the salad from getting soggy and helps the grains stay separated.
Go for firm, ripe mangos like Ataulfo or Honey. These varieties don’t have as much stringy fiber in the meat.
Over-ripe mangoes will turn mushy and sad in this recipe.
If you like a kick, add diced jalapeño or serrano pepper to taste. For a milder salad, stick to the poblano and bell peppers.
This salad only improves with time, so if you can, refrigerate it for 30 minutes before serving to let the dressing soak in.

A large bowl filled with mango and black rice salad ingredients.

Storage

To store leftovers, place the rice salad in an airtight container and refrigerate it for up to two days.

While the flavors will continue to develop, the fresh herbs may wilt over time, so it’s best to add a little extra cilantro and mint just before serving to keep it fresh.

Freezing: Freezing is not recommended for this salad, as the fresh mango and peppers lose their texture when thawed, and the herbs will wilt.

Pouring vinaigrette on a salad with black rice and mango.

Mixing the mango salad with black rice and veggies.

A Bold Salad Recipe

This black rice and mango salad brings the color, the flavor, and a bit of sass to any meal. It’s fresh, a little unexpected, and always the first thing to go…. so maybe make extra if you actually want leftovers!

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Pouring vinaigrette on a black rice and mango salad.

Black Rice Salad with Mango

This black rice and mango salad is a refreshing mix of nutty black rice, mango, and crisp peppers with a zesty lime-cumin dressing. Fresh mint and cilantro add a fragrant twist, while the poblano pepper gives a hint of mild heat. Perfect as a light lunch or a colorful side dish.

5 from 6 votes

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Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings: servings

Calories: 144kcal

Author: Pat Nyswonger

Ingredients

1 cup black rice rinsed and drained
1-¾ cup water
½ teaspoon salt
2-3 firm ripe mangos cut into 1-inch cubes
1 medium red bell pepper cut into ½-inch pieces
1 medium green bell pepper cut into ½-inch pieces
1 large poblano pepper seeded and diced
½ cup rough-chopped fresh cilantro
1 cup packed fresh mint leaves
½ medium red onion thinly sliced
⅓ cup freshly squeezed lime juice
½ cup olive oil
2 teaspoons ground cumin
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Combine the rice, water and salt in a medium saucepan and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low and simmer, undisturbed, for 30 minutes.
Remove from the heat and let sit, covered, for 10 more minutes, then fluff with a fork. Spread the hot rice out on a parchment-lined baking sheet and set it aside to cool.
Tip the cooled rice into a large salad bowl and add the mangos, red and green bell peppers, diced poblano, cilantro, mint and red onion slices.
In a small pitcher or jar, whisk together the lime juice, olive oil, cumin, honey, salt and pepper. Pour the dressing over the salad and toss to combine.

Notes

Use firm, ripe yellow mangos (such as Ataulfo or Honey mangos). These varieties are sweet, less fibrous, and easy to cube.
For a mild salad, stick to red and green bell peppers with poblano. If you like extra heat, try adding a bit of diced jalapeño or serrano pepper.
If you’re not a fan of cilantro, swap it with fresh basil or parsley.
This salad tastes even better after the flavors have had a chance to meld. If you have time, refrigerate it for 30 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to two days. The flavors will continue to develop, but the herbs may wilt, so it’s best enjoyed fresh.