Rice and Mango Salad

Rice and Mango Salad Recipe with Lemon Zest and Carrots

Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Rice and Mango Salad is a refreshing and flavorful dish that combines the sweetness of mango with the crunchiness of vegetables and the nuttiness of brown rice. This salad is perfect for a light and healthy meal or as a side dish for a summer barbecue.

History

Rice and Mango Salad is a popular dish in many tropical regions where mangoes are abundant. The combination of rice and mangoes is not only delicious but also provides a good balance of carbohydrates, vitamins, and minerals.

Ingredients

2 cups of cooked brown rice
2 cups of chopped green mango
0.75 cup of shredded carrot
4 stalks of celery, diced
2 tbsp of lemon juice
2 tsp of lemon zest
0.25 cup of sugar

How to prepare

Combine all the ingredients in a container.
Mix them well, cover, and refrigerate for at least 2 hours before serving.

Variations

Add some chopped fresh herbs such as mint or cilantro for extra flavor.
Mix in some diced avocado for creaminess.
Substitute the brown rice with quinoa for a gluten-free option.

Cooking Tips & Tricks

Make sure to cook the brown rice according to package instructions to ensure it is cooked perfectly.

- Use ripe but firm mangoes for the best flavor and texture in the salad.

- Adjust the amount of sugar according to your preference for sweetness.

Serving Suggestions

Rice and Mango Salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own.

Cooking Techniques

The key to making a delicious Rice and Mango Salad is to ensure that all the ingredients are well mixed and evenly coated with the lemon dressing.

Ingredient Substitutions

If you don't have green mango, you can use ripe mango or pineapple as a substitute. You can also use white rice or quinoa instead of brown rice.

Make Ahead Tips

Rice and Mango Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to mix well before serving.

Presentation Ideas

Serve Rice and Mango Salad in a large bowl or on a platter garnished with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

Rice and Mango Salad pairs well with grilled shrimp, chicken satay, or tofu skewers. It also goes well with a glass of chilled white wine or a fruity iced tea.

Storage and Reheating Instructions

Store any leftovers of Rice and Mango Salad in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

One serving of Rice and Mango Salad contains approximately 200 calories.

Carbohydrates

One serving of Rice and Mango Salad contains approximately 40 grams of carbohydrates.

Fats

One serving of Rice and Mango Salad contains minimal fat, with less than 1 gram per serving.

Proteins

One serving of Rice and Mango Salad contains approximately 2 grams of protein.

Vitamins and minerals

Rice and Mango Salad is a good source of vitamin C, vitamin A, and fiber. It also contains small amounts of calcium and iron.

Alergens

Rice and Mango Salad is gluten-free and dairy-free. However, it may contain allergens such as celery for those with sensitivities.

Summary

Rice and Mango Salad is a nutritious and delicious dish that is low in fat and calories but high in vitamins and minerals.

Summary

Rice and Mango Salad is a light and refreshing dish that is perfect for a summer meal or as a side dish for a barbecue. With its combination of sweet mango, crunchy vegetables, and nutty brown rice, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Rice and Mango Salad. It was a warm summer day, and I was visiting my dear friend Maria in her bustling kitchen. Maria was an incredible cook, and I always admired her creativity and passion for food. As we chatted and sipped on refreshing iced tea, she suddenly pulled out a tattered, stained piece of paper from her recipe box and handed it to me with a twinkle in her eye.

"Darling, you simply must try this Rice and Mango Salad recipe. It's a family favorite and never fails to impress," Maria said with a smile.

I eagerly took the recipe from her and scanned the ingredients and instructions. The combination of fluffy rice, sweet mangoes, crunchy vegetables, and zesty dressing sounded tantalizing. I could already envision the vibrant colors and flavors bursting in my mouth. Without hesitation, I thanked Maria profusely and promised to give the recipe a try.

That evening, I gathered the ingredients and set to work in my own kitchen, following the recipe meticulously. The aroma of the rice cooking mingled with the sweet scent of ripe mangoes, creating a tantalizing symphony of flavors. As I mixed the dressing and tossed it with the rice and mangoes, I felt a sense of satisfaction and excitement building within me. I knew this recipe was going to be a hit.

When I finally took a bite of the finished Rice and Mango Salad, I was transported to a tropical paradise. The combination of textures and flavors danced on my taste buds, and I couldn't help but smile in delight. I quickly understood why Maria had shared this recipe with me – it was a true culinary gem.

From that moment on, Rice and Mango Salad became a staple in my kitchen. I made it for family gatherings, potlucks, and even just for myself on lazy Sunday afternoons. Each time I prepared the dish, I remembered Maria and the special bond we shared over our love for cooking.

Years passed, and I continued to perfect the recipe, adding my own twists and tweaks to make it uniquely mine. I experimented with different types of rice, spices, and vegetables, always striving to elevate the dish to new heights. I even passed the recipe down to my own children and grandchildren, ensuring that it would live on for generations to come.

As I reminisce about the journey I took with the Rice and Mango Salad recipe, I can't help but feel a sense of gratitude for all the people who have influenced my cooking over the years. From Maria's initial inspiration to my own creativity and experimentation, each step of the way has been a learning experience filled with joy and satisfaction.

Now, as I stand in my kitchen, preparing another batch of Rice and Mango Salad for a family gathering, I can't help but smile and feel a sense of contentment. This recipe holds a special place in my heart, not just for its delicious flavors, but for the memories and connections it has brought into my life.

And as I serve the salad to my loved ones, watching their faces light up with delight as they take their first bite, I know that this recipe will continue to be a cherished part of our family for years to come. I am grateful for the moments shared, the flavors savored, and the love that has been passed down through each delicious spoonful of Rice and Mango Salad.