Mango, Cucumber and Rice Salad

Ingredients

• 2 medium ripe mangoes
• 2 medium cucumbers, peeled
• 1 cup basmati rice
• 1 tablespoon chopped spring onion greens and whites
• 1 tablespoon sesame oil (til oil)
• 2-3 fresh red chillies
• 1 teaspoon  white sesame seeds + for sprinkling
• 1 tablespoon grated ginger 
• 3-4 fresh coriander sprigs
• Salt to taste
• 1 teaspoon lemon juice
• 1 teaspoon rice wine vinegar
• A pinch ugar

Method

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.