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Black Rice Salad with Mango and Peanuts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant black rice salad is a masterclass in balancing textures and refreshing flavours. Known as forbidden rice, the deep purple grains provide a nutty base that contrasts beautifully with juicy mango segments and the crunch of roasted peanuts. The zesty citrus dressing, made from fresh orange and lime juice, cuts through the richness of the rice, while the jalapeños add a subtle, warming heat to every mouthful.

As a versatile vegan dish, this salad is an excellent choice for a nutritious lunch or a sophisticated side at your next summer gathering. It is naturally high in antioxidants and provides a satisfying, heart-healthy meal that can be prepared in advance. Serve it at room temperature to allow the aromatic coriander and spring onions to shine alongside the sweet, tropical notes of the mango.

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Ingredients for Black Rice Salad with Mango and Peanuts

  • 2 oranges

  • 60ml (or more) fresh lime juice

  • 2 tablespoons vegetable oil

  • 1 tablespoon fish sauce (such as nam pla or nuoc nam

  • optional)

  • 375g black rice (preferably Lotus Foods Forbidden Rice)

  • Kosher salt

  • 2 just-ripe mangoes, peeled, pitted, cut into 1/2" dice

  • 1 cup fresh coriander leaves

  • 1 cup finely chopped red onion (about 1/2 large onion)

  • 80g unsalted, dry-roasted peanuts

  • 6 spring onions, thinly sliced

  • 2 jalapeños, seeded, minced

How to make Black Rice Salad with Mango and Peanuts

Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.

Add 60ml lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.

Bring rice and 650ml water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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