Mango Coconut Rice Salad

This Mango Coconut Rice Salad is a refreshing and flavorful dish that combines the sweetness of mango with the creaminess of coconut, all mixed with fluffy rice and a zesty dressing.

Vegan Gluten Free Salad Samoan Mango Coconut Rice
Mango Coconut Rice Salad

Ingredients

  • 1 cup of jasmine rice
  • 1 ripe mango, diced
  • 1/2 cup of shredded coconut
  • 1/4 cup of chopped cilantro
  • 1/4 cup of chopped red onion
  • 1/4 cup of lime juice
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the jasmine rice according to package instructions and let it cool.
  2. In a large bowl, combine the cooked rice, diced mango, shredded coconut, cilantro, and red onion.
  3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
  4. Pour the dressing over the rice mixture and toss to combine.
  5. Refrigerate for at least 30 minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
45g
Protein
4g
Fat
6g

Supplies

Large bowl Small bowl Whisk

Tools

Cutting board Knife

Serving suggestions

Serve the Mango Coconut Rice Salad as a side dish with grilled fish or chicken.

Tips & tricks

For extra flavor, toast the shredded coconut in a dry skillet until golden brown before adding it to the salad.

Cost

$10