This summer mango rice salad is fresh, colorful, and packed with sweet, juicy mangoes, nutty red rice, crunchy vegetables, and a punchy sriracha lime dressing! Easy to make, full of bright summer flavors, it’s the kind of salad you’ll want for lunch, picnics, and easy weeknight dinners.
Sweet mango, hearty red rice, and crisp veggies come together beautifully in this refreshing mango red rice salad. The spicy, tangy dressing ties everything together, making every bite vibrant and satisfying. Serve it as a light meal, a side dish, or bring it along for summer barbecues - this one is a crowd pleaser!
Love summer salads? Then you must try my Italian tortellini salad, corn bean salad, and smashed chickpea salad!
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Why You’ll Love This Recipe
- Fresh, colorful, and full of sweet and savory flavors, this mango rice salad tastes like summer in a bowl.
- Easy to make ahead and perfect for lunches, picnics, and meal prep.
- Red rice adds a delicious nutty flavor and makes the salad hearty and satisfying.
- The sriracha salad dressing is slightly spicy and adds a lovely zing without overpowering the fresh ingredients.
- Delicious as a light meal or paired with grilled vegetables, fish, shrimp, tofu, or paneer.
Recipe Ingredients
Rice: I love using red rice as it's hearty, pleasantly chewy, and has a wonderful nutty flavor. You can easily substitute with white rice or black rice, too.
Mango: Fresh, ripe, firm mangoes are the best here. If you like a really tangy flavor, you can use raw mango. Avoid overripe mangoes; they’ll get mushy very quickly.
Vegetables: I used corn, cucumbers, spring onions, and carrots. But feel free to add any other vegetable you enjoy - cherry tomatoes, avocado, asparagus, red onions, edamame.
Sriracha sauce: For that tangy spicy flavor! You can use any hot sauce you like.
Lime: Fresh lime or lemon juice is the best here.
Oil: I used avocado oil, but extra virgin olive oil will be excellent too.
Vinegar: I like apple cider vinegar in this sriracha dressing, but red wine vinegar would be a good substitute.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Summer Red Rice Mango Salad
Step 1: Put all the dressing ingredients in a small bowl and whisk well.
Step 2: Combine all the salad ingredients in a large bowl.
Step 3: Add the dressing and mix gently. Taste and adjust for seasoning.
Step 4: Refrigerate till chilled. Top with pumpkin seeds and roasted hazelnuts and serve.
Top Tips
- Cool the rice completely before mixing the salad. Warm rice can soften the veggies and mangoes, affecting the texture of the salad.
- This red rice mango salad gets more flavorful as it chills. Refrigerate for at least 1 hour before serving.
- You can prep this rice and mango salad up to 2 days in advance. Make sure it’s stored in an airtight container so the rice doesn’t dry out.
- If you’re prepping in advance, add mango before serving. This will prevent the mango from getting too soft and mushy.
How To Serve
Red rice mango salad is wonderful on its own. I love eating a big bowl for lunch or as a light dinner.
This mango rice salad is also perfect for potlucks, picnics, and summer cookouts because it can be made ahead.
You can add any protein you like to make it heftier. Try poached chicken, grilled shrimp, paneer, grilled halloumi, and tofu, or crumbled feta cheese, like in this watermelon feta salad.
You can even add some black beans, red kidney beans, or edamame.
Serve it with nachos, homemade crostini, or airfryer tortilla chips.
I also love to pair this easy mango rice salad with sweet Hawaiian rolls or salted butter rolls.
How To Store
This summer rice salad keeps well in the refrigerator for up to 2 days. After that, the mango will start to soften.
Recipe FAQs
Yes, this salad can be prepared up to 2 days in advance. For the best texture, add the mango just before serving.
Use ripe but firm mangoes that hold their shape when diced. Avoid very soft or overripe mangoes.
Yes! White rice, black rice, brown rice, or even quinoa work well in this mango salad.
The sriracha lime dressing adds a gentle kick. You can use less sriracha for a milder flavor or more if you like extra heat.
More Delicious Salads
Did you try this recipe? I'd love to hear how it turned out. Please drop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this summer mango rice salad as much as we do!
📖 Recipe
Summer Mango Rice Salad
Ingredients
- 2 cups Red Rice, cooked and cooled Washed and soaked red rice takes about 25-30 minutes to cook.
- 3/4 cup Corn kernels
- 1 Cucumber Finely diced
- 1 Carrot Finely diced
- 1 Green onion Finely diced
- 1 cup Mango Diced
Sriracha Vinagigrette
- 2 tbsp Lime/lemon juice
- 1 tbsp Apple cider vinegar
- 1 Tbsp Sriracha Sauce more if you like
- 4 Tbsp Extra Virgin Olive Oil
- Salt and pepper to taste
Garnishings
- Roasted hazelnuts and Pumpkin seeds Optional
Instructions
- Add all the dressing ingredients to a small bowl and whisk well.2 tbsp Lime/lemon juice, 1 tbsp Apple cider vinegar, 1 Tbsp Sriracha Sauce, 4 Tbsp Extra Virgin Olive Oil, Salt and pepper to taste
- Combine all the salad ingredients in a large bowl.2 cups Red Rice, cooked and cooled, 3/4 cup Corn kernels, 1 Cucumber, 1 Carrot, 1 Green onion, 1 cup Mango
- Toss everything well, taste and adjust for seasoning. Refrigerate till chilled.
- Top with roasted hazelnuts and pumpkin seeds or your favorite garnish and serve! Roasted hazelnuts and Pumpkin seeds
Notes
- Cool the rice completely before mixing the salad. Warm rice can soften the veggies and mangoes, affecting the texture of the salad.
- Washed and soaked red rice takes about 25-30 minutes to cook. The longer you soak, the softer the grain and the shorter the cook time.
- This red rice mango salad gets more flavorful as it chills. Refrigerate for at least 1 hour before serving.
- You can prep this rice and mango salad up to 2 days in advance. Make sure it’s stored in an airtight container so the rice doesn’t dry out.
- If you’re prepping in advance, add mango before serving. This will prevent the mango from getting too soft and mushy.
Easyfoodsmith says
That bowl of salad hits all the right spots and would be perfect meal for summers
Natasha Minocha says
Thanks so much! Lots of love.
Yamini says
Can use brown rice instead of red rice?
Natasha Minocha says
Yes, absolutely!