Spicy mango and rice bowl adapted from Love and Lemons

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Professional cyclist Melissa Hoskins (Orica-AIS) introduced me to Love and Lemons about a month ago. It was love at first click. Every single recipe that I’ve made has been a huge hit – with me and whomever I happen to invite over for dinner on any given night.

I’m lucky enough to have a kitchen here in Girona that caters to group cooking. No such thing as too many cooks in this kitchen, so I tend to choose recipes that can be easily thrown together with many hands. These spicy mango and avocado rice bowls certainly qualify.

I’ve made a few adaptions to the recipe as originally published (which you can find here) – and that’s probably the best thing about most of the recipes on Love and Lemons. They’re very easily adaptable to your tastes and the availability of local produce in your area. Having made this mango bowl for the first time three weeks ago, I’ve had to convince myself not to repeat a variation of it nightly. It’s just that good.




  • 2 cups of a grain of your choosing – so far I’ve used white rice, brown rice and red quinoa
  • 1 14 oz package of extra firm tofu
  • drizzle of olive oil
  • drizzle of tamari
  • 1 mango, cubed
  • 1 avocado, diced
  • 4 scallions, sliced
  • 1 cup shredded red cabbage
  • 1 cup shredded carrot
  • ½ cup chopped cucumber
  • three handfuls of greens – I’ve used spinach and mache
  • handful of chopped cilantro

Coconut Peanut Sauce:

  • ½ cup coconut milk (canned if possible)
  • 2 tablespoons peanut butter
  • 2 teaspoons soy sauce
  • 2 teaspoons lime juice
  • 1 teaspoon sriracha
  • ½ teaspoon minced garlic
  • ½ teaspoon minced ginger
  • ½ teaspoon grated lime zest


  1. Cook your grain.
  2. Bake your tofu for 20-25 minutes at 400°F (200°C)**
  3. Mix the sauce together. I typically throw everything into a jar and shake it all up.
  4. Prepare mango, scallions, cabbage, carrots, cucumber, avocado, greens and cilantro
  5. Assemble bowls to include rice, tofu and the sliced ingredients above.
  6. Add coconut sauce and extra lime juice, lime slices, cilantro and/or salt and pepper to taste.

**My favourite way to prepare tofu goes like this:

  1. Press tofu between two paper towels with a weight on top (pan, cutting board, etc.) for 10-15 minutes to get rid of some of the water.
  2. Slice into cubes or rectangles.
  3. Drizzle with olive oil and tamari.
  4. Arrange in rows on baking sheet.
  5. Bake for 20-25 minutes, flipping halfway through.
  6. Leave on pan to cool for 10-15 minutes after removing from the oven.

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