Mango, Cucumber and Rice Salad

A delicious summery salad – must make during mango season. This is a Sanjeev Kapoor exclusive recipe.

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Mango, Cucumber and Rice Salad

Main Ingredients Ripe mangoes, Cucumbers
Cuisine Indian
Course Salads
Prep Time 16-20 minutes
Cook time 0-5 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Mango, Cucumber and Rice Salad

  • 2 medium Ripe mangoes
  • 2 medium Cucumbers peeled
  • 1 cup Basmati rice
  • 1 tablespoon Spring onion greens and whites
  • 1 tablespoon Sesame oil (til oil)
  • 2-3 Fresh red chillies
  • + for sprinkling White sesame seeds 1 teaspoon
  • 1 tablespoon Ginger grated
  • 3-4 Fresh coriander sprigs
  • to taste Salt
  • 1 teaspoon Lemon juice
  • 1 teaspoon Rice wine vinegar
  • a pinch Sugar


  1. Peel mangoes and cut into cubes. Transfer into a bowl
  2. Roughly chop cucumbers and add to the same bowl.
  3. Add spring onion and mix well.
  4. Finely chop chillies
  5. To make dressing, heat sesame oil in a non-stick pan, add sesame seeds, chillies and ginger and sauté.
  6. Add rice and some grated ginger to the bowl.
  7. Roughly chop coriander and add to the bowl along with salt, lemon juice, vinegar, sugar and mix well. Pour tempering over the rice and mix well.
  8. Serve immediately garnished with coriander and red chillies and sprinkle sesame seeds.