Mango Cucumber Rice Salad

This refreshing mango and cucumber rice salad is a vibrant blend of sweet, tangy, and savory flavors, perfect for a light yet satisfying meal. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 26 Mar 2021 in Recipes Course

New Update

Main Ingredients	Medium ripe Kesari mangoes, Cucumber slices
Cuisine	Fusion
Course	Salads
Prep Time	26-30 minutes
Cook time	0-5 minutes
Serve	4
Taste	Tangy
Level of Cooking	Easy
Others	Veg

Ingredients

4 medium ripe kesari mangoes
1 1/3 cups cucumber slices
1 cup basmati rice,cooked
8 spring onion bulbs, halved
2 tablespoons sliced spring onion greens to garnish
A few lettuce leavers
Toasted white sesame seeds to garnish

Dressing

8 tablespoons olive oil
6 tablespoons lemon juice
4 tablespoons vinegar
Salt to taste
2 teaspoons red chilli flakes
Crushed black peppercorns to taste
4 teaspoons sugar

Method

To prepare dressing, take olive oil in a bottle, add lemon juice, vinegar, salt, chilli flakes, crushed peppercorns and sugar, cover and shake well.
Peel, deseed and roughly chop Kesari mangoes and put into a bowl.
Add cucumber, rice, spring onion bulbs, spring onion greens, lettuce leaves and dressing and mix well.
Transfer into a serving bowl and serve garnished with spring onion greens and white sesame seeds.

#Olive oil #Vinegar #Spring onion greens #Spring onion bulbs #Dressing #Red chilli flakes #Salt #White sesame seeds #Basmati rice #Black peppercorns #Lemon juice #Sugar