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.
Ingredients
Serves 4
Step 1
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.
Step 2
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.
Step 3
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.
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Reviews (8)
Back to TopThis sounds delicious, and I'm planning to make it for one of my Thanksgiving Sides. I notice that this needs a dressing, & I'm thinking the same liquids mixed for Banh-Mi, or something that combines Nuoc Cham or Seasoned Rice Wine Vinegar is a good foil. I say to keep the tastes Asian. What I'd like to know is about the Flaked Coconut. Coconut comes sweetened or unsweetened and very dry. Which type of Coconut did people use for this dish?
babaganosh
Southern, California
11/6/2019
一个可爱的新配方。我曾经禁止黑米because I didn't have red. I would agree that it could benefit w/ a dressing. I used as rice to accompany the fish taco recipe on here and it was fantastic.
cheerycook
4/10/2016
Amazing! I didn't have red rice so I used brown, wild rice and bulgur instead. Turned out delicious. It is surprising and this is a keeper!
Natapouette
4/8/2013
Enjoyed this salad as is - served it with grilled shrimp and it was a nice combination. Really good for you and keeps in the fridge for days.
jvozoff
7/26/2012
I couldn't find Camargue red rice but used Bhutanese Red Rice instead. I added boneless skinless chicken thighs pan fried in peanut oil and seasoned with thai pepper garlic hot sauce. The recipe was a bit dry over all, I added the garlic pepper sauce and rice vinegar as a dressing.
sassy_sue_z
Chicago,IL
8/22/2011
Very fresh. I couldn't find Camargue red rice but used Bhutanese Red Rice instead. I added boneless skinless chicken theighs pan fried in peanut oil and seasoned with thai pepper garlic hot sauce. The recipe was a bit dry over all, I added the garlic pepper sauce and rice vinergar as a dressing.
sassy_sue_z
Chicago, IL
8/22/2011
This recipe is a great side dish to any meal but I would say that it needs a dressing. I made a dressing with rice wine vinegar, fresh cilantro, fresh garlic, olive oil and a pinch of salt. This really made the difference and it was a huge hit!
DConsani
8/11/2011
Delicious. Very fresh and flavourful, and filling for a salad. I was unable to obtain "Thai basil" but I used I guess what you would call 'regular' basil and it turned out great still. I will definitely make it again; the colors are beautiful - interesting dish all around.
MeganAquaAura
Austin, TX
7/26/2011
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