Mango and Rice

There’s something irresistibly vibrant about the combination of sweet mango and savory rice that creates a delightful explosion of flavor in every bite. The Mango and Rice dish melds together fragrant jasmine rice, fresh vegetables, and ripe mangoes in just 20 minutes, making it a quick yet satisfying meal option. It works wonderfully due to its balance of flavors and textures—crunchy vegetables, creamy chickpeas, and fluffy rice.

This recipe is perfect for anyone seeking a quick and delicious vegetarian meal. Whether you’re preparing a weeknight dinner or meal prepping for the week ahead, this dish offers versatility and can be made in advance. It stores well, ensuring you have a tasty meal ready whenever you need it.

Why You’ll Love This Recipe

• The sweet mango adds a refreshing contrast to savory rice.
• Crispy edges on the rice deliver a delightful texture.
• Easy to make in one pan, minimizing cleanup time.
• Packed with protein from chickpeas to keep you satisfied.

What You’ll Need

Gather the following ingredients for a delightful meal:

For the Rice

• 2 tbsp toasted sesame oil
• 3 cups cooked jasmine rice (day old rice)
• 1 15 oz chickpeas, drained, rinsed

For the Vegetables

• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 small white onion, diced
• 1 small red pepper, diced
• pinch salt
• 1/4 cup green onion, chopped + more for garnish

For the Dressing

• 3 tbsp tamari or soy sauce (tamari for those that are gf)
• 2 tbsp rice vinegar

For Serving

• 1 mango, cubed
• fresh lime juice

Use olive oil as a substitute for sesame oil.

Substitutions & Swaps

• Jasmine rice can be swapped for basmati.
• Tamari can be replaced with regular soy sauce.
• Use quinoa for a gluten-free option.
• Chickpeas can be substituted with black beans.

How to Make It

Follow these simple steps to create your dish.

Heat the Oil

In a large pan or wok, begin heating sesame oil over MEDIUM heat.

Sauté Vegetables

Add in onion, garlic, ginger, red pepper, and a pinch of salt. Sauté for 5 minutes until the onion is translucent.

Add Rice and Chickpeas

Turn up to HIGH. Add in the cooked rice, chickpeas, green onion, soy sauce, and rice vinegar, then stir to combine.

Crisp the Rice

Cook for 3-4 minutes, stirring occasionally. Let the bottom rest for a minute so it can crisp up, allowing some of the rice to brown slightly.

Incorporate Mango

Turn heat to MEDIUM. Add in diced mango and stir to combine. Let it cook for one more minute.

Serve

Serve in a bowl with fresh lime juice if desired.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the texture of rice changes.
Reheat: Warm in a pan on low for about 5 minutes.

Tips for Best Results

• Use day-old rice for better texture and crispiness.
• Let the pan rest to achieve a nice crunchy layer.
• Adjust lime juice according to your taste preference.
• Fresh herbs can enhance the dish’s flavor profile.

Serving Suggestions

• Pair with a fresh side salad for a light meal.
• Enjoy as a main course for a plant-based dinner.
• Serve at picnics or potlucks for a vibrant dish.