Mango rice salad

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Serves: 8 serves of 180g

Category: Salads


  • 1½ cups (300g) jasmine rice
  • 1 bunch fresh basil
  • Grated zest and juice of 1 lemon, plus lemon halves to serve
  • Pepper to taste
  • ¼ cup (60ml) olive oil
  • 1 bunch fresh mint
  • 1 bunch fresh coriander
  • ½ cup (50g) shredded coconut
  • 6 spring onions, thinly sliced
  • 1 long red chilli, seeds removed, sliced
  • 2 mangoes, flesh chopped
  • ½ cup fried Asian shallots


  • Place rice in a saucepan with 2 basil sprigs. Cover with cold water, cook according to packet instructions, place in the fridge to cool if required
  • Whisk lemon juice and oil in a bowl with pepper to taste
  • Chop most of the mint, coriander and remaining basil, reserving a few whole leaves to garnish
  • Toast coconut in a dry fry pan over medium-low heat for 1-2 minutes or until lightly toasted
  • Place rice in a bowl with chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango and dressing, toss to combine
  • Scatter with the fried shallots and whole herb leaves.

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 969kJ 534kJ
Protein 3.4g 1.8g
Total fat 11g 6.3g
Saturated fat 4.6g 2.5g
Carbohydrate 26g 14g
Sugars 12g 6.6g
Dietary Fibre 4.8g 2.6g
Sodium 10mg 5.7mg

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