Mango Ginger Rice Bowl

This Mango Ginger Rice Bowl is a flavor-packed, feel-good meal that’s quick, fresh, and super satisfying.

You get the sweetness of juicy mango, the warmth of ginger, and the heartiness of fluffy rice—all in one beautiful bowl. It’s great for meal prep, kid-approved, and easy to customize. Let’s get cooking!

this recipe!

🛒 What You’ll Need

For the Rice:

• 1 cup jasmine rice
• 2 cups water
• ½ tsp salt

For the Toppings:

• 1 ripe mango, diced
• 1-inch piece ginger, peeled and minced
• 1 tbsp olive oil
• ¼ cup cashews, chopped
• 2 tbsp soy sauce
• 1 tsp honey (or maple syrup)
• 1 tbsp lime juice
• ¼ cup fresh cilantro, chopped
• 1 green onion, sliced

🔥 Pro Tips

1. Rinse the rice before cooking for a fluffier texture.
2. Use a ripe mango—it should be slightly soft when you press it.
3. Toast the cashews for extra crunch and a deeper flavor.
4. Adjust the ginger to your spice preference—more for a zingy kick, less for a milder taste.
5. Add protein like grilled chicken, shrimp, or tofu to make it a full meal.

🍽 Tools You’ll Need

• Medium pot with lid
• Cutting board & knife
• Small skillet
• Wooden spoon
• Small bowl for sauce

🔄 Substitutions & Variations

• Swap jasmine rice for brown rice or quinoa.
• Use almonds or peanuts instead of cashews.
• Replace soy sauce with coconut aminos for a gluten-free option.
• Add chili flakes for a bit of heat!

⏳ Make-Ahead Tips

• Cook the rice in advance and store it in the fridge for up to 3 days.
• Dice the mango ahead of time and keep it in an airtight container.
• Prep the sauce and store it separately.

👩‍🍳 How to Make It

Step 1: Cook the Rice

In a medium pot, combine 1 cup jasmine rice, 2 cups water, and ½ tsp salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let it sit, covered, for 5 more minutes. Fluff with a fork.

Step 2: Sauté the Ginger & Toast the Cashews

In a small skillet over medium heat, add 1 tbsp olive oil. Once hot, add minced ginger and cook for 1 minute, stirring. Add chopped cashews and toast for another 2 minutes, stirring occasionally, until golden brown.

Step 3: Make the Sauce

In a small bowl, whisk together 2 tbsp soy sauce, 1 tsp honey, and 1 tbsp lime juice until smooth.

Step 4: Assemble the Bowl

In a serving bowl, add fluffy jasmine rice. Top with diced mango, toasted ginger cashews, and chopped green onions. Drizzle with the soy-lime sauce and sprinkle fresh cilantro on top.

🥡 Leftovers & Storage

• Store leftovers in an airtight container for up to 3 days in the fridge.
• Keep the sauce separate to avoid soggy rice.
• Reheat the rice in the microwave with a splash of water to keep it moist.

🥭 Enjoy!

That’s it! A fresh, delicious Mango Ginger Rice Bowl in no time. Perfect for a quick lunch or dinner. Give it a try and let me know in the comments how it turned out! Have any fun twists? I’d love to hear them. Happy cooking! 🍚🥭