Best Mango And Coconut Rice Salad Recipes

Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing image

Provided by Food Network

Time 1h9m

Yield 6 servings

Number Of Ingredients 20

3 cups long grain rice
2 cups coconut milk
2 cups water
1 teaspoon coconut oil
1 teaspoon salt
2 pounds shrimp, raw
1 teaspoon salt
1 teaspoon black or white pepper
1 teaspoon balsamic vinegar
2 fresh oranges, squeezed
6 cloves garlic, 3 pressed and 3 chopped
1/2 cup guava jelly
3 tablespoons any dark vinegar
1 teaspoon lemon juice
4 fresh cucumbers, cut into chunks
1 tomato, diced
1 clove garlic, sliced
4 fresh mangoes, peeled and sliced
Pinch black pepper
1/2 cup chopped scallions

Steps:

Coconut Rice:
Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
Marinated Garlic Shrimp:
Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
Mango Cucumber Salad with Guava Dressing:
In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

Mango and Coconut Rice Salad image

Provided by Yotam Ottolenghi

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.

Coconut-Mint and Mango Rice Salad image

Provided by love4culinary

Categories Mango

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 cups jasmine rice
2 1/4 cups chicken broth or 2 1/4 cups vegetable broth
1/2 cup coconut milk, shaken very well
3 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons ginger, grated
1 tablespoon minced hot red chili pepper
1 tablespoon mustard oil (OR 1 tablespoon olive oil and 1 teaspoon dried mustard)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large ripe mango, diced (approx. 2 cups)
1/2 cup chopped scallion, white and green parts
1/2 cup of fresh mint, chopped
1/4 cup toasted slivered almonds

Steps:

To toast your almonds, preheat your oven to 350 degrees F, and place nuts in a single layer on a baking sheet, and toast for approximately 10 minutes, shaking your pan periodically to rotate the nuts, until they are golden and fragrant.
Set aside to cool.
Combine rice and broth in a medium saucepan.
Bring to a boil, then stir and cover.
Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
Add rice to this mixture, stirring to coat the rice very well.
Refrigerate for at least 2 hours for rice to absorb flavors.
Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
Taste test to see if seasonings suit you.
if not, you may want to add more vinegar, salt, or pepper.
Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.