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Mango and black rice salad

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  • High in dietary fibre
  • Contains wholegrains
  • Vegetarian
  • Vegan
  • No added sugar
  • Healthier living
  • Diabetes friendly
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

This quick and easy mango and black rice salad is perfect served as a colourful side, delicious appetiser or light meal.

  • Serves6, as a side
  • Cook time5 minutes
  • Prep time20 minutes, + cooling time
Mango and black rice salad

Ingredients

  • 2 x 250g pkts microwavable black rice
  • 2 mangoes, stoned, peeled, thinly sliced
  • 1 red capsicum, cut into 1cm pieces
  • 1/2 cup (75g) roasted cashews, coarsely chopped
  • 1/2 red onion, thinly sliced
  • 1 tbs lime juice
  • 1 tbs extra virgin olive oil
  • 1/2 cup mint leaves
  • 1/4 cup coriander leaves

Nutritional information

Per serve: Energy: 1562kJ/374 Cals (18%), Protein: 7g (14%), Fat: 11g (16%), Sat fat: 2g (8%), Carb: 58g (19%), Sugar: 19g (21%), Fibre: 4g (13%), Sodium: 35mg (2%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat rice following packet directions. Place in a bowl. Set aside to cool slightly.

  2. Step 2

    Add mango, capsicum, cashew and onion. Add lime juice and oil and toss to coat. Sprinkle with mint and coriander.

    SWAP ME... Try this colourful salad using thinly sliced pineapple instead of the mango.

Mango and black rice salad

Mango and black rice salad
  • Serves6, as a side
  • Cook time5 minutes
  • Prep time20 minutes, + cooling time
Ingredients
  • 2 x 250g pkts microwavable black rice
  • 2 mangoes, stoned, peeled, thinly sliced
  • 1 red capsicum, cut into 1cm pieces
  • 1/2 cup (75g) roasted cashews, coarsely chopped
  • 1/2 red onion, thinly sliced
  • 1 tbs lime juice
  • 1 tbs extra virgin olive oil
  • 1/2 cup mint leaves
  • 1/4 cup coriander leaves
    Description

    This quick and easy mango and black rice salad is perfect served as a colourful side, delicious appetiser or light meal.

    Method

    1. Step 1

      Heat rice following packet directions. Place in a bowl. Set aside to cool slightly.

    2. Step 2

      Add mango, capsicum, cashew and onion. Add lime juice and oil and toss to coat. Sprinkle with mint and coriander.

      SWAP ME... Try this colourful salad using thinly sliced pineapple instead of the mango.