Our Whānau Kitchen

Black-and-white line drawing of a mango and herb rice salad in a bowl, surrounded by fresh herbs, mango, lime, cucumber and simple kitchen tools

Mango and Herb Rice Salad

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by

Matthew Sullivan
in
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Black-and-white line drawing of a mango and herb rice salad in a bowl, surrounded by fresh herbs, mango, lime, cucumber and simple kitchen tools
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Mango & Herb Rice Salad

Light, fresh, and quietly generous This is the sort of rice salad that feels effortless on a warm evening: fragrant rice, ripe mango, plenty of herbs, and a dressing that brightens without shouting. It’s sized for two at dinner, with enough left for a good lunch the next day.
Servings 2
Author Matthew Sullivan

Ingredients

Rice

  • 200 g jasmine basmati rice
  • 375 ml water
  • pinch salt

Salad

  • 1 mango ripe, peeled and diced
  • 1 Lebanese cucumber diced
  • 2 spring onions finely sliced
  • ½ red capsicum finely diced (optional but good for colour)
  • ½ cup coriander leaves loosely packed leaves
  • ¼ cup mint torn
  • 2 Tbsps peanuts roasted, roughly chopped (optional) cashews work too

Dressing

  • 1 lime zest and juice
  • 1 Tbsp light soy sauce fish sauce also works
  • 1½ Tbsp neutral oil grapeseed or rice bran
  • ½ tsp honey
  • black pepper freshly ground

Instructions

  • Cook the rice – Rinse the rice well under cold water. Cook with the water and salt until tender and fluffy. Spread the rice out on a tray or wide bowl and allow it to cool to room temperature—this keeps the salad light and separate.
    200 g jasmine, 375 ml water
  • Prepare the dressing – Whisk together the lime zest and juice, fish sauce (or soy), oil, sugar, and pepper until balanced and bright.
    1 lime, 1 Tbsp light soy sauce, 1½ Tbsp neutral oil, ½ tsp honey, black pepper
  • Assemble the salad – In a large bowl, gently combine the cooled rice with the mango, cucumber, spring onions, capsicum (if using), and herbs.
    1 mango, 1 Lebanese cucumber, 2 spring onions, ½ red capsicum, ½ cup coriander leaves, ¼ cup mint
  • Dress and finish – Pour over the dressing and toss carefully so the rice stays intact. Taste and adjust—more lime, a touch more fish sauce, or a pinch of sugar if needed. Scatter with nuts just before serving.
    2 Tbsps peanuts

Notes

Best served at room temperature rather than cold. This salad works well alongside grilled fish, chicken, or tofu, or as part of a shared table of summer dishes.
Keeps well for up to 24 hours, covered and refrigerated.
If making ahead, hold back the herbs and nuts and add them just before serving to keep everything fresh and lively.
Leftovers make an excellent lunch, perhaps with a squeeze of extra lime.
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