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Mango Black Rice Salad

Mango Black Rice Salad

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  • Author: Jordan Cord
  • Total Time: 40 minutes
  • Yield: 8 1x


This bright, crunchy rice salad combines sweet chunks of mango, black rice, salty sunflower seeds, and red onion, all wrapped up in a zesty lemon dressing.


  • 2 cups black forbidden rice
  • 2 ripe mangoes, peeled and diced
  • 1/2 cup red onion, finely chopped
  • 1/3 cup fresh cilantro leaves, chopped
  • 3 scallions, thinly sliced


  • 1/4 cup lemon juice
  • 1 Tablespoon soy sauce
  • 2 Tablespoons olive oil
  • 2 Tablespoons grapefruit juice
  • 3/4 teaspoon cane sugar
  • Sea salt to taste



  1. In a large pot, bring rice and 2-3/4 cups of water. Add a pinch of salt then cover and reduce heat to low. Stirring occasionally, simmer until all liquid is absorbed and rice is tender – approximately 25 minutes.
  2. Remove pot from heat and let stand, covered, for 15 minutes.
  3. In the meantime, prepare the mangoes, red onion, cilantro, scallions, and lemon juice.


  1. Juice the lemon into a medium sized bowl over a sieve to collect the seeds. Add the soy sauce, olive oil, grapefruit juice, sugar, and whisk together.


  1. In a large bowl, toss the rice, mango, onion, scallions, cilantro, sunflower seeds, and dressing until well combined.
  2. Serve cool or at room temperature.
  3. Garnish with fresh cilantro, lemon juice, and salt if desired.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Appetizer


  • Calories: 310
  • Sugar: 11.2g
  • Sodium: 115.1mg
  • Fat: 9g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 7.8g
  • Trans Fat: 0g
  • Carbohydrates: 43.2g
  • Fiber: 4.2g
  • Protein: 6.2g
  • Cholesterol: 0g