Bring 2 cups of water and black rice to a boil. Reduce to a simmer with the led slightly ajar to let the steam escape for approximately 40-50 minutes. Once the rice is cooked, set aside and let cool.
Once rice is cooled, combine half of the rice with mango, avocado, red onion and cilantro. Save the remaining rice for another use. Store it in an airtight container for up to a week in the fridge.
To make the dressing, in a small bowl combine lime juice and olive oil. Pour over salad. Season with sea salt and pepper.