Mango Rice Salad Recipe

Summer is known for cravings of light and fresh dishes. I’m lucky to have a garden just a few meters from my house, so I always have vegetables available; sometimes I like to change it up!

I gave an exotic touch to the rice salad and my vegetables

Naturally very simple to prepare, it’s good for the spirit and the eyes because it’s very colorful.

Mango is one of the exotic fruits I buy most often; it belongs to the cashew family, as I said before it’s an exotic fruit with a beautiful yellow, sweet, and fragrant flesh. Rich in vitamins and sugars, it is indeed advised not to eat it often due to its caloric content.

I eat it raw in salads or paired with fish like shrimp, swordfish fillets, and tuna.

In a salad with rice, it turned out to be an excellent combination!

Difficulty: Very Easy
Cost: Moderate
Preparation time: 1 Hour
Portions: 6
Cooking methods: Stove
Cuisine: Italian
Seasonality: Summer

385.70 Kcal

calories per serving

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Energy 385.70 (Kcal)
Carbohydrates 48.08 (g) of which sugars 2.33 (g)
Proteins 20.38 (g)
Fat 12.48 (g) of which saturated 6.22 (g)of which unsaturated 4.37 (g)
Fibers 1.01 (g)
Sodium 563.19 (mg)

Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Fresh mango, and cold rice!

1 1/2 cups rice for salads
10 oz tuna (In this case canned; Fresh is even better)
1 cup corn, sweet, canned, drained
7 oz feta
1 mango
1 avocado
10 cherry tomatoes
2 sheets nori seaweed
1 espresso cup sesame (toasted)
1 lime zest
to taste salt
to taste olive oil

Tools

Cutting board and bowl for rice, pot or rice cooker

Steps

In no time, a great mango rice salad for summer evenings

Cook the rice and cool it quickly in cold water; meanwhile, prepare and cut the rest of the ingredients
Add the mango, avocado, tuna, cherry tomatoes, corn, and feta…
Finally, after toasting it, add the sesame and the nori seaweed sheets, cut into strips, and the lime zest
Your rice salad is ready after adjusting salt and oil, if you like, add some boiled shrimp tails, or serve with grilled shrimp and tuna carpaccio
Mango Rice Salad Extravaganza