Name: Mango and coconut rice salad
Yield: Serves 4
Ingredients: 10 g coriander leaves, roughly chopped; 130 ml water; 1 tsp unsalted butter; 10 g mint leaves, roughly chopped; 1 red pepper, thinly sliced; 100 g jasmine rice (or basmati); 150 g Camargue red rice; 2 spring onions, thinly sliced; grated zest and juice of 1 lemon; 20 g Thai basil; 1 large mango or 2 smaller ones, cut roughly into 2cm dice; 50 g flaked coconut; 60 g roasted salted peanuts, roughly broken up; 25 g crisp-fried shallots (home-made or bought, optional); 2 tbsp groundnut oil; salt; 1 fresh red chilli, deseeded and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

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. Flaked coconut is available online at www.juliangraves.com.