Rinse 1 cup of basmati rice under cold running water until the water runs clear.

In a medium saucepan, combine the rinsed rice with 1 ¾ cups of water or vegetable broth, pinch of salt, cover, and bring to a boil.

Once boiling, reduce the heat to low and simmer for 15-20 minutes until all liquid is absorbed.

Remove from heat but keep covered for an additional 5 minutes, then fluff with a fork.

Dice the ripe mango into small pieces and zest and juice the lime.

In a large bowl, combine the cooked rice, diced mango, lime zest, lime juice, and chopped cilantro.

Drizzle with oil and season with salt and pepper to taste.

Gently stir to combine without smashing the mango.

Serve warm or at room temperature, garnished with extra cilantro and lime wedges.