Making these rice bowls is simple, but the flavors in each bowl are rich and layered in a way that feels gourmet. If you are looking for a meal that is both vibrant and full of flavor, the Sweet Mango Salmon Rice Bowl is an absolute winner. This recipe combines tender, perfectly cooked salmon with the sweet and tangy flavors of fresh mango, balanced with a touch of soy and sesame. The colorful vegetables and fluffy jasmine rice make it as pleasing to the eyes as it is to the taste buds. 

What I love most is how bright and cheerful this bowl looks—so fresh and inviting that it makes me excited to eat even on a busy day. The recipe is flexible enough to adjust flavors to your preference, so you can make it sweeter, tangier, or slightly spicier depending on what your taste buds desire.

I have tried this recipe countless times in my own kitchen. I use fresh, ripe mangoes because they give the sauce a natural sweetness that balances perfectly with the soy sauce and salmon. Always pick salmon fillets that are firm and have a good color—it makes a huge difference in texture and taste. I also like using jasmine rice as the base because its fragrant aroma pairs beautifully with the tropical mango flavor.

You can serve this bowl as a simple weekday lunch, some extra mango sauce on the side for dipping, or also with lightly steamed vegetables like broccoli or snap peas. It’s easy to plate beautifully, which makes it great for hosting friends or family. Adding a sprinkle of sesame seeds or chopped green onions elevates the dish and makes it look like a professional meal straight from a restaurant.

Its Perfect For:

• Quick weeknight dinners that feel fancy
• Healthy meal prep for busy weekdays
• A colorful, kid-friendly lunch that excites picky eaters
• Sharing at small dinner parties or potlucks
• A refreshing and light summer meal

Ingredients

• 1 lb salmon fillets, skin removed
• 1 cup jasmine rice (or preferred rice)
• 1 ripe mango, peeled and diced
• 1/2 cup edamame, cooked
• 1/2 cup red bell pepper, diced
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional garnish: sesame seeds, sliced green onions, fresh cilantro

Kitchen Equipment You’ll Need:

• Non-stick skillet for cooking salmon
• Medium saucepan for jasmine rice
• Mixing bowls for sauce and vegetables
• Knife and cutting board for mango and bell pepper
• Measuring cups and spoons
• Wooden spoon or spatula for stirring
• Serving bowls or deep plates for plating

How to Make Sweet Mango Salmon Rice Bowl

Step 1

Cook the rice: Rinse the jasmine rice under cold water until water runs clear. In a medium pot, combine rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Step 2

Prepare the mango sauce: In a small bowl, combine diced mango, soy sauce, honey, lime juice, and sesame oil. Mix until smooth. For a creamier sauce, you can lightly mash half of the mango pieces with a fork or use a blender for a silky texture.

Step 3

Cook the salmon: Heat olive oil in a non-stick skillet over medium heat. Season salmon fillets with salt and pepper. Place salmon in the skillet and cook for 4-5 minutes per side, or until the salmon is fully cooked and lightly golden on the outside. Avoid overcooking to keep it tender and juicy.

Step 4

Assemble the rice bowl: Divide the cooked rice among four bowls. Top each bowl with a salmon fillet. Scatter edamame, red bell pepper, and additional diced mango around the salmon for vibrant color and texture. Drizzle the sweet mango sauce over the salmon and rice generously.

Step 5

Garnish and serve: Sprinkle sesame seeds, sliced green onions, or fresh cilantro on top for added flavor and visual appeal. Serve immediately while the salmon is warm.

Tips for the Perfect Sweet Mango Salmon Rice Bowl

• I always rinse jasmine rice thoroughly under cold water. This removes excess starch and keeps the rice fluffy instead of sticky. It makes each bite light and pleasant.
• Make sure the salmon fillets are at room temperature before cooking. Cold fillets cook unevenly and can make the texture rubbery. Room temperature ensures tender, juicy salmon.
• Use ripe mangoes for maximum flavor. Unripe mangoes taste sour and won’t blend well with the sweet-salty sauce. The natural sweetness adds depth without extra sugar.
• Don’t overcrowd the skillet when cooking salmon. Crowding traps steam and prevents crisp edges. Cooking in batches gives you a golden, perfectly cooked fillet every time.
• Drizzle the mango sauce over the salmon right before serving. This keeps the fish from getting soggy and preserves the vibrant color of the sauce.
• Taste the sauce before serving and adjust seasoning. A little more lime juice can brighten the flavors, and a tiny pinch of chili flakes can add a gentle kick.
• Garnish at the last minute. Sprinkle sesame seeds or fresh herbs just before plating to maintain texture and freshness. This simple touch makes a huge visual impact.

Optional Ingredients

• Avocado slices for creaminess
• Sliced cucumbers for crunch
• Baby spinach or arugula for extra greens
• Red chili flakes for heat
• Toasted coconut flakes for tropical flair
• Pickled ginger for tangy notes

How to Serve Sweet Mango Salmon Rice Bowl

I love to serve this dish in a deep bowl because it keeps all the flavors contained and makes each bite a perfect combination of rice, salmon, vegetables, and sauce. I like to arrange the ingredients neatly so the colors pop—the golden salmon, bright yellow mango, green edamame, and red bell peppers all make the bowl look as delicious as it tastes. Presentation matters, even for a simple weeknight meal, and it makes eating feel a little extra special.

I usually serve it with extra mango sauce on the side. This way, anyone who wants more sweetness or tang can drizzle it over their portion. I also like to add a few slices of fresh lime or a small wedge on the side. Squeezing lime over the salmon before eating adds a zesty brightness that really lifts the flavors, making every bite more vibrant and refreshing.

I sometimes serve this alongside lightly steamed vegetables, like broccoli or snap peas, or a simple cucumber salad. The crunch adds texture and balances the richness of the salmon. For a fun, extra touch, I sprinkle sesame seeds, sliced green onions, or fresh cilantro on top. These garnishes not only enhance flavor but also make the bowl look restaurant-quality. You can even add avocado slices for creaminess or a few chili flakes for a subtle kick, depending on your taste.

Is Sweet Mango Salmon Rice Bowl Healthy?

This rice bowl is very healthy because it combines lean protein, fresh fruits, and vegetables in one meal. Salmon is rich in omega-3 fatty acids, which support heart health and brain function.

The jasmine rice provides energy without being heavy, and the mango adds natural sweetness plus vitamins and antioxidants. Using minimal oil and fresh ingredients makes this a wholesome, balanced meal suitable for both adults and children.

Variations and Substitutions

• Quinoa instead of rice: Use cooked quinoa for a higher protein and fiber option. It adds a slightly nutty flavor and keeps the bowl light.
• Chicken instead of salmon: Swap salmon for grilled or pan-seared chicken breast. The mango sauce pairs beautifully with tender chicken slices.
• Brown rice instead of jasmine rice: Brown rice offers more fiber and a chewier texture. Cook slightly longer and season lightly with salt.
• Add avocado: Creamy avocado slices add richness and balance the sweet and savory flavors. A few slices also make the bowl more filling.
• Spicy version: Mix chili flakes or sriracha into the mango sauce. It creates a sweet-spicy combination that is bold and exciting.
• Coconut rice: Cook rice with a little coconut milk for a tropical twist. It pairs perfectly with the sweet mango sauce and salmon.
• Vegetarian version: Replace salmon with roasted tofu or tempeh. The mango sauce complements plant-based proteins well.
• Pineapple variation: Swap some or all of the mango for pineapple. It gives a sharper sweetness and extra tropical flavor.
  

How to Store and How to Reheat

Store leftover rice and salmon separately in airtight containers in the refrigerator for up to 2 days. Keep the mango sauce in a small jar or container to preserve its freshness. Separating components helps maintain texture and flavor.

To reheat, gently warm the salmon in a skillet or microwave on low power to avoid overcooking. Heat the rice separately, then assemble with fresh mango sauce before serving. This keeps the dish tasting fresh and prevents the salmon from becoming dry.

Frequently Asked Questions About Sweet Mango Salmon Rice Bowl 

Q: Can I make this ahead of time for meal prep?
A: Yes! You can prep the rice, cook the salmon, and even make the mango sauce in advance. Store each component in separate airtight containers in the fridge. When ready to eat, just reheat the salmon and rice gently, then assemble with fresh sauce and toppings for a vibrant, restaurant-quality bowl.

Q: Can I use frozen mango instead of fresh?
A: Absolutely, but make sure the mango is fully thawed and drained before using. Frozen mango tends to have more water, which can make the sauce runnier. You can slightly mash or blend it to maintain a smooth consistency and still enjoy that sweet tropical flavor.

Q: How do I prevent salmon from sticking to the pan?
A: Make sure your skillet is hot before adding a lightly oiled surface, and gently place the salmon skin-side down first (if it has skin). Avoid flipping too early; let it develop a golden crust for easy release. Using a non-stick or well-seasoned pan makes this much simpler.

Q: Can I make this recipe vegan or vegetarian?
A: Yes! Simply replace the salmon with tofu, tempeh, or even grilled mushrooms. The mango sauce works wonderfully with plant-based proteins, keeping the sweet-savory balance intact. Marinate the tofu or tempeh in a little soy sauce and lime juice for extra flavor.

Sweet Mango Salmon Rice Bowl Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: Asian FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Make this Sweet Mango Salmon Rice Bowl at home! A colorful, healthy, and flavorful meal with tender salmon, sweet mango, and fluffy jasmine rice. Perfect for lunch, dinner, or meal prep.

Ingredients

• 1 lb salmon fillets, skin removed

• 1 cup jasmine rice (or preferred rice)

• 1 ripe mango, peeled and diced

• 1/2 cup edamame, cooked

• 1/2 cup red bell pepper, diced

• 2 tablespoons soy sauce

• 1 tablespoon honey or maple syrup

• 1 tablespoon lime juice

• 1 teaspoon sesame oil

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Optional garnish: sesame seeds, sliced green onions, fresh cilantro

Directions

• Cook the rice: Rinse the jasmine rice under cold water until water runs clear. In a medium pot, combine rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
• Prepare the mango sauce: In a small bowl, combine diced mango, soy sauce, honey, lime juice, and sesame oil. Mix until smooth. For a creamier sauce, you can lightly mash half of the mango pieces with a fork or use a blender for a silky texture.
• Cook the salmon: Heat olive oil in a non-stick skillet over medium heat. Season salmon fillets with salt and pepper. Place salmon in the skillet and cook for 4-5 minutes per side, or until the salmon is fully cooked and lightly golden on the outside. Avoid overcooking to keep it tender and juicy.
• Assemble the rice bowl: Divide the cooked rice among four bowls. Top each bowl with a salmon fillet. Scatter edamame, red bell pepper, and additional diced mango around the salmon for vibrant color and texture. Drizzle the sweet mango sauce over the salmon and rice generously.
• Garnish and serve: Sprinkle sesame seeds, sliced green onions, or fresh cilantro on top for added flavor and visual appeal. Serve immediately while the salmon is warm.