Mango and Coconut Rice Salad

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

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This vibrant mango and coconut rice salad is a celebration of tropical flavours and contrasting textures. Combining fragrant jasmine rice with nutty Camargue red rice, this vegan dish is elevated by the sweetness of ripe mango, the crunch of roasted peanuts and a zesty lemon dressing. Fresh Thai basil and coriander provide a fragrant, herbal punch that cuts through the creamy coconut, making it a refreshing choice for a light summer lunch or a distinctive side dish for an Asian-inspired feast.

As a versatile plant-based option, this salad is as nutritious as it is beautiful to serve. The addition of crisp-fried shallots adds a savoury depth, while the fresh chilli provides just enough heat to balance the fruit. It is an excellent make-ahead recipe for picnics or gatherings, as the flavours develop beautifully over time. Simply toss everything together gently to keep the mango intact for a professional, colourful finish.

Ingredients for Mango and Coconut Rice Salad

150g jasmine or basmati rice
1 teaspoon unsalted butter
ملح
1/2 cup water
1 cup loosely packed Thai basil
1 cup Camargue red rice
1 red pepper, thinly sliced
2 tablespoons mint leaves, roughly chopped
2/3 cup coriander leaves, roughly chopped
2 بصلات خضراء، مقطعة إلى شرائح رفيعة
1 fresh red chilli, seeded and finely chopped
Grated zest and juice of 1 lemon
1 large mango or 2 smaller ones, cut roughly into 1-inch dice
80g roasted salted peanuts, roughly chopped
160ml flaked coconut
2 ملاعق طعام من زيت الفول السوداني
180ml crisp-fried shallots (homemade or bought, optional)

How to make Mango and Coconut Rice Salad

Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.

Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.

Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.