Mango Rice Salad Recipe
🥭 Mango Rice Salad is a vibrant, refreshing dish combining fluffy jasmine rice, juicy ripe mango, fresh herbs, crunchy roasted peanuts, toasted coconut and crispy fried shallots. Finished with zesty lemon and a touch of chilli, this colourful salad is perfect for lunches, picnics, barbecues and easy family meals.
Equipment
- 1 Medium Saucepan –
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Wooden Spoon or Silicone Spatula:
- 1 Dry Frying Pan-
- 1 Fine grater:
- 1 Large Serving Bowl –
Ingredients
- 300 g Jasmine Rice
- 1 Bunch Thai Basil
- Zest And Juice Of 1 Lemon
- 60 ml Lemon-Infused Olive Oil
- 1 Bunch Fresh Mint
- 1 Bunch Fresh Coriander
- 50 g Shredded Coconut
- 6 Spring Onions
- 1 Long Red Chilli
- 2 Large Ripe Mangoes
- 75 g Roasted Peanuts
- 1 Cup Fried Asian Shallots
- Extra Lemon Halves
Instructions
Step 1: Cook The Jasmine Rice
- Place the jasmine rice in a saucepan.
- Add two sprigs of Thai basil and a little salt.
- Cover the rice with cold water and cook according to the packet instructions.
- Once cooked, drain thoroughly.
- Refresh the rice under cold water to cool it quickly.
- Remove and discard the basil sprigs.
- Allow excess moisture to evaporate.
Step 2: Make The Lemon Dressing
- Add the lemon juice to a small bowl.
- Add the lemon-infused olive oil.
- Add some freshly grated lemon zest.
- Season lightly with salt and freshly ground black pepper.
- Whisk until evenly combined.
- Taste and adjust the seasoning if necessary.
Step 3: Prepare The Fresh Herbs
- Pick the mint leaves from their stems.
- Pick the coriander leaves.
- Remove the remaining Thai basil leaves from their stems.
- Roughly chop most of the herbs.
- Reserve a few whole leaves for garnishing.
Step 4: Toast The Coconut
- Place a dry frying pan over medium-low heat.
- Add the shredded coconut.
- Stir continuously for about 1–2 minutes.
- Remove from the heat once lightly golden and fragrant.
- Transfer to a plate to cool.
Step 5: Prepare The Mango And Vegetables
- Peel the mangoes.
- Cut the flesh away from the stones.
- Dice the mango into bite-sized pieces.
- Thinly slice the spring onions diagonally.
- Remove the chilli seeds if preferred.
- Slice the chilli finely.
- Roughly chop the roasted peanuts.
Step 6: Combine The Salad
- Place the cooled jasmine rice in a large mixing bowl.
- Add the chopped mint, coriander and Thai basil.
- Add the toasted coconut.
- Add the spring onions and chilli.
- Add the lemon zest.
- Gently fold in the diced mango.
- Add the chopped roasted peanuts.
- Pour over the lemon dressing.
- Toss gently until evenly combined.
Step 7: Finish And Garnish
- Transfer the Mango Rice Salad to a large serving bowl.
- Scatter the fried Asian shallots over the top.
- Add the reserved whole herb leaves.
- Arrange lemon halves around the salad.
- Serve immediately or chill briefly before serving.
Notes
- 🥭 Fresh & Fruity: Juicy, ripe mango adds natural sweetness and a vibrant tropical flavour.
- 🍚 Fluffy Rice: Cool the cooked jasmine rice completely before mixing to keep the salad light and separate.
- 🌿 Fresh Herbs: Mint, coriander and Thai basil provide a fragrant, refreshing finish.
- 🥜 Crunchy Texture: Roasted peanuts, toasted coconut and crispy fried shallots add delicious contrast.
- 🌶️ Adjust the Heat: Remove the chilli seeds for a milder salad or keep them for extra spice.
- 🍋 Bright Dressing: Lemon juice, zest, and lemon-infused olive oil bring all the flavours together.
- 🥗 Gentle Mixing: Fold the ingredients carefully to keep the mango pieces intact and the rice fluffy.
- ❄️ Best Served Fresh: Serve chilled or at room temperature, adding the crispy shallots just before serving.
- 🍽️ Perfect For Sharing: Enjoy this colourful salad as a side dish, light lunch, picnic favourite or barbecue accompaniment.