Mango rice salad


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Serves: 8 (180g )

Category: Salads


  • 1½ cups (300g) jasmine rice
  • 1 bunch fresh basil
  • Grated zest and juice of 1 lemon, plus lemon halves to serve
  • Pepper to taste
  • ¼ cup (60ml) olive oil
  • 1 bunch fresh mint
  • 1 bunch fresh coriander
  • 6 spring onions, thinly sliced
  • 1 long red chilli, seeds removed, sliced
  • 2 mangoes, flesh chopped
  • ½ cup fried Asian shallots


  1. Place rice in a saucepan with 2 basil sprigs. Cover with cold water, cook according to packet instructions, place in the fridge to cool if required
  2. Whisk lemon juice and oil in a bowl with pepper to taste
  3. Chop most of the mint, coriander and remaining basil, reserving a few whole leaves to garnish
  4. Place rice in a bowl with chopped herbs, spring onion, chilli, lemon zest, mango and dressing, toss to combine Scatter with the fried shallots and whole herb leaves.

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