Mango and Black Bean Rice - an easy side dish to accompany any Mexican feast or just to eat by itself. Topped with a cilantro lime dressing.

I'm going to start doing Meatless Mondays on this blog in attempts to eat more vegetables. I'm not going to go full blown Vegan or Vegetarian. Maybe partial vegetarian like half and half. 🙂 Eat veggies during the week and enjoy some meat on the weekends. Actually since eating more vegetables and fruit lately I've noticed a few problems.
My tummy isn't really adjusting to that properly and I'm experiencing a lot of bloating and tummy pains. Not really cool but I feel like I'm also eating a lot healthier. I've also noticed I've had more energy. Last night at a party we had brisket and ribs and oh my was that ever tasty. One other reason why I won't go full blown. There's just something about smoked meat that tastes so good.
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Why You Will Like This Recipe
One of my favorite things to eat is Mexican food and that is so easy to adapt to a vegetarian recipe. Like this mango and black bean rice. Mangoes are easy to cut too and I don't even take the skin off when I'm cutting a mango.
I'll find where the pit of the mango is and cut up until that point and slice the mango in half, do the same on the other side of the mango. Since you didn't cut the skin of the mango off you can use that as a guide and cup that part in your hand and start slicing the fruit into little cubes.
Then scoop all the fruit out or just eat it as is. Mangoes are one of my favorite fruit and this cilantro dressing is even Vegan. All you cilantro haters out there can hate. That dressing just finishes off this dish nicely.
Make this for Taco Tuesday tomorrow!
Ingredients Needed for Mango Black Bean Rice
- Mango, diced
- Black beans - are a great source of protein, fiber, and iron, making them a nutritious addition to any meal.
- White rice - cooked and drained
- For the dressing
- Cilantro - freshly chopped, do not use the dried here
- Jalapeno - adds a little heat
- Lime juice - This adds a nice burst of citrus flavor to the marinade to help enhance the choice of protein. Use freshly squeezed over bottled juice.
- Olive oil - Look for olive oils that are labeled as extra virgin, cold-pressed, and unfiltered for the highest quality.
- Cumin - is a member of the parsley family. It is a dried seed that is made from a plant called Cuminum cyminum.
- salt and pepper
How to Make Mango Black Bean Rice
Step 1 In a food processor pulse the all the ingredients for the dressing together besides the olive oil. Slowly add in the olive oil.
Step 2 Add the cooked rice (I cooked mine in a rice cooker), beans, and mango to a bowl.
Step 3 Pour the dressing over rice and beans and enjoy with your favorite Mexican dish! Or just eat a big bowl of this for a meal.

Recipe Tips: Make this rice zero points and use cauliflower rice!

How do I store leftovers?
Once food has cooled, transfer leftovers into airtight containers. Glass containers are a great choice as they are non-porous and don't absorb odors or stains. If you prefer plastic, make sure it's BPA-free and food-grade.
Label the containers with the date to keep track of how long the food has been stored. Most leftovers are best consumed within three to four days.
Recommended Tools to Make This Recipe
Mixing Bowls - Each glass bowl is carefully polished and designed with a good grip on the bowl when mixing/stirring, combining beauty and practicality. Every kitchen needs a nestable Luvan glass mixing bowls with lids set.
If you tried this Mango and Black Bean Rice or other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Mango and Black Bean Rice
- Prep Time: 5 min
- Cook Time: 8-10min
- Total Time: 15min
- Yield: 6 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
Mango and Black Bean Rice - an easy side dish to accompany any Mexican feast or just to eat by itself. Topped with a cilantro lime dressing.
Ingredients
- 1 mango diced
- 1 can of black beans
- 3 cups of white rice
- For the dressing
- 1 bunch of cilantro
- ½ of a jalapeno
- 3 tablespoons of lime juice
- ½ cup of olive oil
- ¾ tsp of cumin
- salt and pepper
Instructions
- In a food processor pulse the all the ingredients for the dressing together besides the olive oil. Slowly add in the olive oil.
- Add the cooked rice (I cooked mine in a rice cooker), beans, and mango to a bowl. Pour the dressing over rice and beans and enjoy with your favorite Mexican dish! Or just eat a big bowl of this for a meal.
Notes
myWW points: Blue 4; Green 5; Purple 4
Make this zero points with cauliflower rice!
Nutrition
- Serving Size: 1
- Calories: 334
- Sugar: 8
- Fat: 18
- Carbohydrates: 43
- Fiber: 4
- Protein: 5
Rosanne says
I’ve made this before, but lost the recipe…found yours, made it tonight for dinner…SOOOOO good!!!