Mango Salsa Rice Bowls

Black bean, rice and mango salsa bowls! These healthy, refreshing burrito bowls have 18 g of protein and 19 g of fiber per serving. They’re a simple weeknight dinner or lunch.

I love how easy and simple these mango salsa rice bowls are to put together– make the mango salsa, warm the black beans, and throw your rice in a rice cooker. In 20 minutes or so, dinner is ready.

These mango salsa rice bowls are healthy, while being naturally vegan and gluten-free. When mangoes are in season, grab a batch and make these bowls!

Why I love this recipe

I recently made a big batch of my fresh mango salsa when I saw that mangoes were on sale at my local grocery store for $0.50 each. I grabbed a dozen, and once we polished off a good amount of that salsa with chips, we had these mango salsa rice bowls the next night.

Paired with cilantro lime rice and canned black beans, these bowls are hearty, healthy, and packed with the good stuff– 19 grams of fiber, 4 mg of iron, and almost 100% of the RDA for Vitamin A for women.

As a Registered Dietitian, I’m a big fan of counting fiber over calories. A combination of fiber and protein helps you stay satisfied and full, which makes these simple mango salsa bowls an easy weeknight meal to enjoy over and over.

Ingredient Notes

• Fresh Mango: I prefer Alphonso mangos, also known as honey mangos, because they taste like, you guessed it, sweet honey. When the mango is so good that the juice runs down your cheek as you bite into one, it’s time to make this salsa.
• Cilantro: I use cilantro in all three of the components of these bowls, in the rice, the black beans, and the mango salsa.
• Lime Juice: I love the refreshing flavor of lime juice, and like cilantro, I use it in all components here. It’s really to taste, and feel free to use more or less depending on taste. Same with salt.
• Jalapeno: Omit, reduce or increase depending on spice preference.
• Rice: Yes, I like white rice even though brown rice has more fiber. It’s a personal preference as I like the taste of white rice much more than brown, and really, there is a very small nutritional difference between the two (and only 1 gram of fiber!)

How to Make

These mango salsa bowls come together in just three simple steps: make the rice, the beans, and the salsa. I make the salsa and the beans while the rice is cooking!

Make the Rice

Cook the rice according to package directions, or use a rice cooker! Honestly, my rice cooker is probably one of my most-used appliances in my kitchen; I use it at least 4 times a week.

When the rice is done, fold in the salt, cilantro, and lime juice. I sometimes add a little plant-based butter as well for extra richness, but that’s optional. Taste, adding more salt or lime juice as desired.

Make the Mango Salsa

In a medium bowl, mix together the mango, red pepper, onion, jalapeno, cilantro, lime juice, and salt. Mix together, taking care not to mash the mango, and taste. Add more salt and lime juice to taste and set aside.

Make the Black Beans

Warm the black beans in a medium saucepan over medium heat. I also do this in the microwave some days when I am in a rush! Add in the cilantro and a little salt and lime juice. Taste, adjusting seasonings as needed.

Assemble

Assemble the mango salsa bowls! Divide the rice, the beans, and the mango salsa into two or three bowls and serve. I find that these make two large bowls, which is perfect for me and my husband. Or, it serves one adult and two kid-size servings, but it’s easy to double (or triple)—just open another can of black beans and cook more rice!

Variations

If you want to add more protein to these bowls, I like to top them with cooked tofu, like my air fryer tofu or my crispy baked tofu.

You can also make these mango salsa bowls like burrito bowls with shredded lettuce or cabbage. It’s also great with tortilla chips.

Serving Size Notes

As written, these mango salsa bowls make two large servings, which is perfect for me and my husband. Or, it serves one adult and two kid-size servings, but it’s easy to double (or triple)—just open another can of black beans and cook more rice!

More Bowl Recipes

• Peanut Tofu Buddha Bowls
• Vegan Muhammara Bowls
• Tofu Poke Bowls
• Black Bean and Rice Bowls with Tofu
• Beet Poke Bowls
• Spicy Gochujang Tofu Bowls
• Sweet Potato Buddha Bowls

If you like these mango salsa bowls, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!