Coconut Rice Salad with Green Mango

A light and tropical coconut rice salad full of shredded sour green mango, sweet blood orange wedges, lots of herbs and crunchy fried shallots

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Course: Main Course, Mains, Rice and Grains, Salad, Vegetarian

Cuisine: Asian-inspired, Western

Diet: blood orange, coconut rice, green mango, rice, sour mango

Total Time: 30

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

300 g long-grain white rice, rinsed
400 ml can coconut milk, plus extra to serve
1 teaspoon vegetable stock
410 ml water
3 shallots
Vegetable or sunflower oil
1 green mango
1 lebanese cucumber
1 cup basil leaves
1 cup thai basil leaves
1 cup mint leaves
1 long red chilli, thinly sliced
1 blood orange, segmented

Instructions

Place the rice, coconut milk, stock and water in a medium saucepan over high heat. Bring to the boil, reduce heat to low and cover with a lid. Cook for 15 minutes.
300 g long-grain white rice, 400 ml can coconut milk, 1 teaspoon vegetable stock, 410 ml water
Remove from the heat and set aside, covered, for 5 minutes. Spread the rice out on a baking tray lined with baking paper, pressing down very gently. Place the tray of rice in the refrigerator for at least 15 minutes, or until cold or needed to assemble the salad.
If you’re making the fried shallots: thinly slice the shallots with a sharp knife or mandolin. Place into a small saucepan and add just enough vegetable or sunflower oil to cover them. Cook over medium heat until they start to brown and crisp up, around 20 minutes, stirring frequently with a fork to separate the rings.
3 shallots, Vegetable or sunflower oil
Pour the crispy fried shallots and the oil through a strainer and into a bowl. Tip the shallots out onto a paper towel-lined plate to soak up the oil and season with salt. Set aside.
Meanwhile, peel the green mango and using a julienne slicer, mandolin or a box grater, shred the flesh and discard the pit. Peel, deseed and slice the cucumber, roughly chop the herbs and chilli, and segment the blood orange.
1 green mango, 1 lebanese cucumber, 1 cup basil leaves, 1 cup thai basil leaves, 1 cup mint leaves, 1 long red chilli, 1 blood orange
To assemble, gently break up the cold rice into a large bowl. Spoon over some coconut milk and top with the mango, cucumber, herbs, chilli and blood orange. Gently toss to combine. Drizzle with more coconut milk, sprinkle over the crispy fried shallots and serve.

Cook along with me

Notes

Recipe adapted from Donna Hay. In the original recipe, pink grapefruit was used instead of blood orange. And as tasty as grapefruit would be in this salad, I’m allergic so I substituted for blood orange. An orange would taste great too.

Don’t throw away the oil used to fry the shallots, it can be stored and used when stir-frying or sautéing vegetables.

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