Curried Mango Rice Salad

Mangoes add sweet tropical flavour to this superb curried rice salad.

The ingredient of Curried Mango Rice Salad

• 1 1 2 cups white long grain rice
• 1 3 cup extra virgin olive oil
• 1 brown onion finely chopped
• 1 1 2 tbsp mild curry powder
• 2 mangoes sliced
• 2 lebanese cucumbers quartered lengthways thickly sliced
• 1 2 cup sultanas
• 1 cup fresh coriander leaves
• 2 tbsp lemon juice
• 1 2 tsp caster sugar
• toasted natural sliced almonds to serve

The Instruction of curried mango rice salad

• cook rice in a saucepan of boiling salted water for 12 minutes or until tender drain well rinse under cold water drain cool
• meanwhile heat 1 tablespoon oil in a frying pan over medium heat add onion cook for 3 to 4 minutes or until tender stir in curry powder cook for 1 minute or until fragrant remove from heat transfer to a small bowl stand for 5 minutes to cool
• place rice mango cucumber sultanas and coriander in a large bowl add lemon juice sugar and remaining oil to onion mixture season with salt and pepper stir to combine add to rice mixture gently toss until well combined sprinkle with almonds serve

Nutritions of Curried Mango Rice Salad

fatContent: 310 461 calories
saturatedFatContent: 11 1 grams fat
carbohydrateContent: 1 4 grams saturated fat
sugarContent: 47 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 4 4 grams protein
sodiumContent: n a

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