Best Coconut Mint And Mango Rice Salad Recipes

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COCONUT MANGO RICE WITH MINT



Coconut Mango Rice with Mint image

Make and share this Coconut Mango Rice with Mint recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Mango

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons vegetable oil
3/4 cup shredded sweetened coconut
1 onion, finely chopped
2 cups long-grain rice
4 cups chicken broth (or 1 14 oz can coconut milk topped with water to make 4 cups liquid) or 4 cups vegetable broth (or 1 14 oz can coconut milk topped with water to make 4 cups liquid)
1/4 teaspoon salt
1 mango, peeled and chopped
1/4 cup Thai basil or 1/4 cup mint, chopped

Steps:

  • Heat oi with shredded coconut and stir until golden (about 1 minute).
  • Add finely chopped onion and for for 1 minute.
  • Stir in rice and broth or coconut milk and water and salt; bring to a boil, cover and simmer until tender (about 20 to 25 minutes); drain.
  • Stir in mango and cilantro or basil or mint and serve.

Nutrition Facts : Calories 525.9, Fat 8.5, SaturatedFat 5.1, Sodium 944.4, Carbohydrate 98.3, Fiber 4.6, Sugar 19.3, Protein 13

COCONUT MANGO RICE



Coconut Mango Rice image

Make and share this Coconut Mango Rice recipe from Food.com.

Provided by Mommy Diva

Categories     Mango

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 large sweet onion (such as Vidalia or 1 red onion, chopped)
2 tablespoons fresh ginger, minced
2 minced garlic cloves (optional)
1 1/2 cups long-grain rice
14 ounces light unsweetened coconut milk
2 cups water
2 teaspoons salt
1/2 teaspoon curry powder (optional)
1 mango
1 sweet red pepper
1 green onion
2 tablespoons lime juice or 2 tablespoons lemon juice, freshly squeezed
1/2 cup coriander leaves, coarsely chopped (optional)

Steps:

  • In a large saucepan, melt butter over medium heat.
  • Add sweet onion, ginger and garlic, if using.
  • Cook until softened, about 5 minutes.
  • Add rice and stir until grains are coated with butter.
  • Shake can of coconut milk; add to rice along with water, salt and curry, if using.
  • Cover and bring mixture to a boil.
  • Stir and reduce heat to low; Simmer, covered, for 20 minutes.
  • Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
  • Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
  • After rice has cooked 20 minutes, stir in mango mixture.
  • Cover, remove from heat and let stand for 5 minutes to warm mango.
  • Serve scattered with coriander, if you wish.
  • A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
  • Enjoy! ;).

Nutrition Facts : Calories 369.5, Fat 16.6, SaturatedFat 13.9, Cholesterol 5.1, Sodium 808.5, Carbohydrate 51.7, Fiber 2.5, Sugar 9.8, Protein 5.7

COCONUT RICE SALAD



Coconut Rice Salad image

Make and share this Coconut Rice Salad recipe from Food.com.

Provided by Diana Adcock

Categories     Mango

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 20

5 green onions, sliced
3 cloves garlic, minced
1/2 cup loosely packed cilantro leaf
1/2 cup loosely packed mint leaf
1/2 cup loosley packed fresh parsley leaves
1 (14 ounce) can coconut milk (regular or lite)
1 tablespoon olive oil
1 1/2 cups long grain white rice
1 1/2 teaspoons sea salt
2 medium ripe peaches, chopped
1 medium red pepper, chopped
1 1/2 cups chopped English cucumbers
1 medium mango, peeled pitted and chopped
1/4 cup chopped red onion
1 clove garlic, minced
1 tablespoon white sugar
1/4 cup red wine vinegar
1 cup canola oil (lite if you can)
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
  • Pulse to finely chop and scrape into a glass bowl.
  • Add the coconut milk mixing well.
  • Measure and add enough water to make 4 cups.
  • Whisk well and set aside.
  • In a large pot over medium high heat add the rice and oil.
  • Stir to coat.
  • Add the coconut milk mixture.
  • Bring to a boil, reduce heat to medium low and cover.
  • Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
  • Turn rice out into a large bowl and toss well to cool and separate.
  • Place in the fridge, stirring often to help cool.
  • In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
  • While machine is running slowly and in a very thin stream add the oil.
  • Add the salt and pepper and pulse to combine.
  • To the rice add the peaches, red pepper and cucumber.
  • If serving right away toss with dressing to coat.
  • If serving later cover rice mixture and dressing seprately.
  • Add the desired amount of dressing right before serving.

Nutrition Facts : Calories 545.1, Fat 40.1, SaturatedFat 11.8, Sodium 524, Carbohydrate 44.4, Fiber 2.8, Sugar 11.9, Protein 5

MANGO AND COCONUT RICE SALAD



Mango and Coconut Rice Salad image

Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango until you've tried an Alphonso (and nobody is paying me for this). The season, though, is very short-mid-April to the end of May-so try to prepare this salad then.

Provided by Yotam Ottolenghi

Categories     Side     Vegetarian     Quick & Easy     Coconut     Mango     Peanut     Healthy     Shallot     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 17

2/3 cup jasmine or basmati rice
1 tsp unsalted butter
Salt
1/2 cup water
1 cup loosely packed Thai basil
1 cup Camargue red rice
1 red bell pepper, thinly sliced
2 tbsp mint leaves, roughly chopped
2/3 cup cilantro leaves, roughly chopped
2 green onions, thinly sliced
1 fresh red chile, seeded and finely chopped
Grated zest and juice of 1 lemon
1 large mango or 2 smaller ones, cut roughly into 1-inch dice
1/2 cup roasted salted peanuts, roughly chopped
2/3 cup flaked coconut
2 tbsp peanut oil
3/4 cup crisp-fried shallots (homemade or bought, optional)

Steps:

  • Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
  • Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
  • Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

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