Mangos were on special promotion in Colruyt, I bought 2 of them last week at 1.05 euro per piece, wrapped them in a plastic bag to ripen and completely forgot about them. I wanted to do a mango cake or a mango tart, but we just had 2 cakes yesterday, a chocolate fudge cake and an apple crumble pie. So why not try something healthier and less fattening, I thought.
Very colourful isn't it? I was attracted to the vibrant colours when I first saw a picture of the dish, so many different colours and flavours, yet so easy to prepare. Just steam the rice in advance and allow it to cool, then it will just take you less than 15 min to put everything together. A very lovely cold mango rice salad with coconut milk dressing. The coconut milk was creamy, and very flavourful with a tinge of palm sugar, fish sauce, lemon juice and chilli.
As promised, here is the recipe, adapted from Caroline 's blog (in Dutch)
Ingredients (for 4 persons)
2.5 cups of thai rice
1 small cucumber, peeled and diced into small cubes
2 not-too-ripe mangos, peeled and diced into small cubes
2 to 3 tbsp of nuts (roasted cashew nuts or peanuts)
a pinch of salt to taste
3 spring onions, finely chopped
a stalk of fresh coriander, finely chopped
75ml of canned coconut milk
1 red chilli, seeds removed and finely chopped
fresh lemon juice from 1/2 lemon
1 tbsp thai fish sauce
1 tsp palm sugar/gula melaka/brown sugar
1. Cook the rice beforehand, set aside and let it cool. I am using 2.5 rice cups of thai rice cooked in a rice cooker.
2. For the dressing, mix the coconut milk, red chilli, lemon juice, fish sauce and palm sugar together in a mixing bowl, stir well and make sure the sugar is well dissolved.
3. The recipe uses gekookt rivierkreeftjes (cooked small crayfish), but the supermarket has run out of stock, so I am using prawns. Just peel them, sprinkle with a pinch of salt, add some virgin olive oil in a frying pan and fry till they are cooked, then set aside and let them cool down.
4. Mix the cooled rice, prawns, cucumber, mango, spring onions, coriander and mix everything thoroughly. Add a pinch of salt to taste
5. Pour the coconut milk dressing over the mango rice salad and sprinkle some roasted cashew nuts or peanuts over it before serving.
- I used thai cooked rice instead of brown rice, prawns instead of small crayfish, cashewnuts instead of peanuts, and I left out coriander.
- The mango must not be too ripe, otherwise it becomes difficult to handle. What I did was to slice a big chunk of mango flesh off each side of the mango, very near to the seed, then dice them into cubes of 1 cm.
- If you are serving this to children, remember to remove the seeds of the red chilli, it wasn't spicy at all when I removed the chilli seeds. If you want it spicier, you can add in more chillis with seeds.
- The amount of salad dressing is for 4 persons and is just nice, without making the mango rice salad too wet. If you like it wetter, just increase the proportions accordingly.