Mango rice salad

Mango rice salad


Escape the hustle and bustle with this relaxed lunch side that will satisfy your tastebuds.

The ingredient of Mango rice salad

  1. 1 1/2 cups (300g) jasmine rice
  2. 1 bunch Thai basil (see note)
  3. Zest and juice of 1 lemon
  4. 1/4 cup (60ml) lemon-infused olive oil (see note)
  5. 1 bunch mint, leaves picked
  6. 1 bunch coriander, leaves picked
  7. 2/3 cup (50g) shredded coconut
  8. 6 spring onions, thinly sliced on an angle
  9. 1 long red chilli, seeds removed, sliced
  10. 2 mangoes, flesh chopped
  11. 1/2 cup (75g) roasted peanuts, chopped
  12. 1 cup fried Asian shallots (see note)
  13. Extra lemon halves, to serve

The instruction how to make Mango rice salad

  1. Place the rice in a saucepan with 2 basil sprigs and 1 teaspoon salt. Cover with cold water, then cook according to packet instructions. Drain and refresh in cold water, discarding the basil sprigs.
  2. Meanwhile, whisk the lemon juice and oil in a bowl with salt and pepper.
  3. Chop most of the mint, coriander and remaining Thai basil, reserving a few whole leaves to garnish.
  4. Stir the shredded coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted.
  5. Place the rice in a bowl with the chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl, scatter with the fried shallots and whole herb leaves, then serve with lemon to squeeze.

Nutritions of Mango rice salad

fatContent: 486.604 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 55 grams carbohydrates
fibreContent: 11 grams sugar
cholesterolContent: 10 grams protein

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