Zest the limes using a zester to obtain about 1-1/2 teaspoons of zest. Then, juice the limes using a citrus juicer to gather about 5 tablespoons of lime juice.
For the sauce, place the cashews in a heatproof bowl and pour in about 1 cup of boiling water over them. Allow them to soak for about 1 hour, then thoroughly drain the cashews.
Next, combine the drained cashews, cilantro, lime juice and zest, 1/3 cup of water, olive oil, garlic powder, and salt and pepper to taste in a small, high-powered blender. Blend until completely smooth.
Place the sauce in the fridge to chill, allowing the flavors to intensify and meld together. This sauce can be made ahead of time and refrigerated; just give it a stir before serving.
Next, prepare the black beans according to your preference (see note 1).
For the coconut-lime rice, rinse the basmati rice in a fine-mesh sieve. In a large pan, combine the rinsed rice, coconut milk, 1/2 cup of water, and 1/2 teaspoon of fine sea salt (or to taste).
Stir the mixture and bring it to a boil. Once it’s boiling, reduce the heat to low and cover the pan with a lid. Allow the rice to simmer for 13 to 18 minutes, or until the liquid is fully absorbed.
After cooking, remove the pan from heat, keeping it covered, and let it sit for 10 to 15 minutes. This resting period is crucial; don’t rush it, or the rice may become sticky!
Once rested, fluff the rice with a fork and fold in the zest and juice of 1 lime to incorporate the citrus flavor.
In a small bowl, combine the diced mango, chopped jalapeños, and red onion. Drizzle with some lime juice (I typically add about 1 tablespoon) and a pinch of salt and pepper. Toss the mixture to combine.
To assemble, divide the coconut rice evenly among four bowls or plates. Top each portion with the prepared black beans and the mango topping.
Feel free to add any other desired toppings like additional cilantro, cotija cheese, crushed cashews, or a fresh lime wedge. Finally, drizzle the cilantro sauce over the bowls, adjusting the amount to your liking. Enjoy!
