Name: Spicy Mango & Avocado Rice Bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 2 cups cooked jasmine or brown rice; 1 ripe mango, diced; 1 ripe avocado, sliced or diced; 1/4 red onion, thinly sliced; 1/2 cucumber, sliced or chopped; 2 tablespoons fresh cilantro, chopped; 2 tablespoons lime juice; 1 tablespoon olive oil; 1/4 teaspoon chili flakes or 1 teaspoon sriracha; Salt and pepper to taste; Optional toppings: toasted sesame seeds, chopped peanuts, shredded carrots, grilled tofu, chicken, or shrimp

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The Spicy Mango & Avocado Rice Bowl is a vibrant, fresh, and nourishing meal that brings together sweet, spicy, creamy, and tangy flavors in every bite. I love how this bowl combines juicy mango, buttery avocado, and a gentle kick of spice over fluffy rice—it’s satisfying, wholesome, and perfect for lunch, dinner, or even meal prep. It’s the kind of dish that feels light but still fills me up.

Why You’ll Love This Recipe

I love this recipe because it’s both energizing and comforting. The mango adds a burst of natural sweetness, the avocado brings a rich, creamy texture, and the spicy chili-lime dressing ties everything together with a zing. It’s easy to customize with whatever I have on hand—sometimes I add grilled tofu, shrimp, or chicken for protein. Whether I want a meatless meal or a tropical twist on my usual rice bowl, this one always delivers. Spicy Mango & Avocado Rice Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked jasmine or brown rice
Fresh ripe mango (diced)
Ripe avocado (sliced or diced)
Red onion (thinly sliced)
Cucumber (sliced or chopped)
Fresh cilantro
Lime juice
Olive oil
Chili flakes or sriracha
Salt and pepper
Optional toppings: toasted sesame seeds, chopped peanuts, shredded carrots, grilled protein (tofu, chicken, or shrimp)

Directions

I start by preparing the base—fluffy, warm jasmine or brown rice works great. I cook it fresh or use leftover rice for a quick version.
While the rice cools slightly, I dice the mango, slice the avocado, and prep the veggies (red onion, cucumber, and any other fresh toppings I want to add).
In a small bowl, I whisk together lime juice, olive oil, a pinch of chili flakes or a drizzle of sriracha, and a bit of salt and pepper to make the spicy dressing.
I assemble the bowl by layering rice, mango, avocado, red onion, and cucumber.
I drizzle the chili-lime dressing over the top, then sprinkle with fresh cilantro and any extras like sesame seeds or peanuts.
I give it a gentle mix and enjoy right away while the rice is still warm and the flavors are fresh.

Servings and timing

This recipe makes 2 generous rice bowls. It takes about 10 minutes to prep (less if I have cooked rice ready) and is ready to eat in under 15 minutes.

Variations

I love switching things up depending on what I have. Sometimes I use quinoa instead of rice for more protein. When I want to add a hearty element, I top the bowl with grilled shrimp, baked tofu, or shredded rotisserie chicken. For an extra spicy version, I blend a chopped jalapeño into the dressing. And if I want more crunch, I toss in some shredded cabbage or crispy chickpeas.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 2 days. I keep the dressing separate so the veggies don’t get soggy. If I’m using warm rice, I reheat just the rice before assembling the bowl again. The fresh toppings are best served cold or at room temperature. Spicy Mango & Avocado Rice Bowl

FAQs

Can I use frozen mango?

Yes, I’ve used thawed frozen mango when fresh isn’t available. I just make sure to drain any extra liquid before adding it to the bowl.

Is this bowl vegan?

It is! As long as I don’t add animal protein, everything in the bowl is plant-based and vegan-friendly.

What rice works best?

I usually use jasmine or brown rice, but basmati, sushi rice, or even cauliflower rice all work well depending on my mood or dietary needs.

Can I meal prep this?

Yes, I prep the rice, chop the mango and veggies, and keep the avocado whole until ready to eat. I store the dressing separately and assemble the bowls fresh to keep everything vibrant.

How spicy is it?

It’s mildly spicy with chili flakes or sriracha, but I adjust it based on who’s eating. Sometimes I skip the spice for a sweeter, kid-friendly version.

Conclusion

The Spicy Mango & Avocado Rice Bowl is one of my favorite ways to enjoy fresh, feel-good ingredients in one satisfying meal. I love the balance of creamy, crunchy, sweet, and spicy elements—it’s refreshing, filling, and so easy to throw together. Whether I’m eating it for a quick lunch or packing it for later, this bowl never disappoints.