Bring a large saucepan of water to boil over high heat. Add about 2 tsp of salt to the water, then add the wild rice.
Lower heat, cover and cook for about 30 minutes, then add the brown rice to the water. Cook for an additional 25-30 minutes or so until rice is tender. Drain and and rinse under cold water until grains have cooled. Shake off excess water.
Meanwhile, whisk the lime juice and zest, honey, white wine vinegar, salt, and pepper in a large bowl.
Add the rice, mango, cucumber, jalapeno, green and red onions, and almonds and toss to combine.
Adjust seasoning and serve immediately or refrigerate for a few hours to allow flavors to blend.