Rinse the rice under cold water until the water runs clear to eliminate excess starch.

Combine the rinsed rice with water or broth and a pinch of salt in a medium saucepan over medium-high heat.

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

Let sit covered for 5 minutes to steam, then fluff the rice with a fork.

Prepare the mango by dicing it and zesting and juicing the lime.

In a large bowl, combine the cooked rice, mango, lime zest, lime juice, and oil. Gently fold together and season with salt and pepper.

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