Our Zesty Mango Rice Delight is a fabulous and easy-to-make summer meal featuring an array of crisp veggies, mango, and a deliciously tangy sauce. Enjoy this wholesome dish packed with delightful flavors and colorful ingredients!
In a small bowl, whisk together tamari, rice vinegar, lime juice, minced garlic, cane sugar, and sriracha to make the dressing.
2
Bring a small pot of salted water to a boil and prepare a bowl of ice water.
3
Blanch the snap peas by placing them in the boiling water for 90 seconds, then transfer them to the ice water to stop the cooking process.
4
Once cooled, drain, pat dry with a paper towel, and chop the snap peas.
5
Assemble the bowls by layering cooked short grain white rice, shredded green cabbage, thinly sliced carrot, thinly sliced English cucumber, diced ataulfo mango, cooked black beans, pickled ginger, and thinly sliced fresh basil.
6
Top the bowls with toasted peanuts, sesame seeds, and avocado.
7
Drizzle half the dressing over the bowls and serve the remaining dressing and sriracha on the side.