Tropical Black Rice Salad with Mango and Coconut

A vibrant, nutrient-packed Black Rice Salad with Mango and Coconut, bursting with tropical flavors! This colorful dish combines nutty black rice, sweet mango, creamy coconut, and crunchy veggies for a refreshing and wholesome meal. Inspired by Southeast Asian cuisine, this salad is perfect for summer picnics, BBQs, or as a light yet satisfying lunch. The balance of textures and flavors—sweet, tangy, and savory—makes it a crowd-pleaser every time!

Why This Recipe Works

Nutrient-Dense & Wholesome: Black rice (also called forbidden rice) is packed with antioxidants, fiber, and protein, making this salad both delicious and nourishing. The addition of fresh mango, coconut, and veggies adds vitamins and healthy fats.

Easy to Customize: Swap ingredients based on what’s in season or your dietary preferences. Add grilled shrimp, tofu, or avocado for extra protein and creaminess.

Meal Prep Friendly: This salad keeps well in the fridge for up to 3 days, making it perfect for packed lunches or quick dinners.

What’s In Tropical Black Rice Salad?

• Black Rice: The base of the salad, providing a chewy texture and nutty flavor.
• Mango: Adds natural sweetness and a juicy contrast to the rice.
• Coconut: Toasted coconut flakes bring a rich, nutty crunch.
• Red Bell Pepper & Cucumber: For freshness and crunch.
• Fresh Herbs: Mint and cilantro add brightness and aroma.
• Lime Dressing: A zesty mix of lime juice, fish sauce (or soy sauce), honey, and chili for a tangy-sweet kick.

How To Make Tropical Black Rice Salad

This salad comes together in just a few simple steps. Here’s how to make it:

Step 1: Cook the Black Rice

1. Rinse 1 cup of black rice under cold water until the water runs clear.
2. In a saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until tender. Drain any excess water and let it cool.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp fish sauce (or soy sauce for a vegan option), 1 tbsp honey (or maple syrup), 1 minced garlic clove, and ½ tsp red chili flakes.

Step 3: Toast the Coconut

1. Heat a dry skillet over medium heat. Add ½ cup shredded coconut and toast for 2-3 minutes, stirring frequently, until golden. Set aside.

Step 4: Assemble the Salad

1. In a large bowl, combine the cooled black rice, 1 diced mango, 1 diced red bell pepper, ½ diced cucumber, ¼ cup chopped mint, and ¼ cup chopped cilantro.
2. Drizzle the dressing over the salad and toss gently to combine.
3. Sprinkle toasted coconut and ¼ cup chopped roasted peanuts on top before serving.

Sides for Black Rice Salad

• Grilled Lemongrass Chicken: A protein-packed pairing with complementary flavors.
• Fresh Spring Rolls: Light and refreshing, perfect for a summer meal.
• Coconut Curry Soup: A warm, creamy contrast to the cool salad.
• Avocado Slices: For extra creaminess and healthy fats.

Recipe FAQ’s

Can I Use Brown or White Rice Instead?

Yes! Brown rice works well, though the texture will differ. White rice (like jasmine) cooks faster but lacks the antioxidants of black rice.

How Do I Store Leftovers?

Store in an airtight container in the fridge for up to 3 days. Add fresh herbs and coconut just before serving to maintain texture.

Is This Salad Vegan-Friendly?

Yes, if you use soy sauce instead of fish sauce and maple syrup instead of honey.

Other Recipes To Try

• Purple Sweet Potato & Kale Buddha Bowl: A vibrant, nutrient-dense bowl with tahini dressing.
• Pomegranate & Roasted Carrot Salad: A Sweet and Savory Delight
• Jackfruit Tacos with Mango Salsa: A tropical twist on vegan tacos.
• Burrata and Roasted Beet Salad: A delightful summer salad
• Dragon Fruit Smoothie Bowl: An exotic, antioxidant-rich breakfast.
• Turmeric Coconut Rice with Edamame: A golden-hued, protein-packed side.

Tropical Black Rice Salad with Mango and Coconut

This vibrant black rice salad is a feast for the senses! Packed with juicy mango, toasted coconut, crunchy veggies, and a zesty lime dressing, it’s a perfect balance of sweet, savory, and tangy flavors. Great as a light lunch or a colorful side dish!

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Course: Appetizer, Side Dish

Cuisine: Asian

Keyword: Salad

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 280kcal

Equipment

Medium Saucepan

Heatproof Bowl

Skillet

Ingredients

For the Salad:

• 1 cup black rice rinsed
• 2 cups water
• 1 ripe mango diced
• 1 red bell pepper diced
• ½ cucumber diced
• ¼ cup fresh mint chopped
• ¼ cup fresh cilantro chopped
• ½ cup shredded coconut toasted
• ¼ cup roasted peanuts chopped

For the Dressing:

• 3 tbsp lime juice
• 1 tbsp fish sauce or soy sauce for vegan
• 1 tbsp honey or maple syrup
• 1 garlic clove minced
• ½ tsp red chili flakes

Instructions

• Cook Rice: Rinse black rice, then cook in 2 cups water with a pinch of salt for 30-35 minutes. Let cool.
• Make Dressing: Whisk lime juice, fish sauce, honey, garlic, and chili flakes in a bowl.
• Toast Coconut: In a dry skillet, toast coconut until golden (2-3 mins).
• Assemble: In a large bowl, combine rice, mango, bell pepper, cucumber, mint, and cilantro. Toss with dressing.
• Garnish: Top with toasted coconut and peanuts before serving.

Notes

• Make Ahead: Cook rice and chop veggies ahead; assemble before serving.
• Protein Boost: Add grilled shrimp, tofu, or edamame.
• Spice Level: Adjust chili flakes to taste.
• Vegan Option: Use soy sauce and maple syrup.
• Storage: Keeps in fridge for 3 days (add coconut last).

Nutrition

Calories: 280kcal | Carbohydrates: 45g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Sodium: 300mg | Fiber: 5g | Sugar: 12g

Enjoy this tropical delight! Share your creations with us in the comments below!