Confetti Rice Salad

In a large saucepan, bring rice and 1 3/4 cups water to a boil, reduce heat to low, cover and cook 20 minutes. Turn cooked rice onto a sheet pan or cookie sheet, sprinkle with 1 tsp salt and allow it to cool. In a large bowl, combine the rest of the salad ingredients. Check seasoning. Make vinaigrette by boiling vinegar, water and mango for 1 minute. Add to blender and purée. Add olive oil slowly, while blender is running. Toss salad with Mango Vinaigrette and serve at room temperature or refrigerate to serve chilled.