Charred mango salad
This vibrant salad combines sweet, smoky charred mango with nutty wild rice, crunchy cashews, and quick-pickled red onions. Tossed with fresh coriander and spiced with chilli powder and caraway, it offers an exciting harmony of sweet, tangy, and savoury notes. Serve chilled or at room temperature as a refreshing side dish.
Ingredients
- apple cider vinegar50 ml
Instructions
4 steps- 1
Start by charring the mango. Either put it under a grill and keep a watchful eye on it, moving it as it chars, or use tongs to hold it directly over the flame of a gas hob, turning it as the skin blackens. If you have a blowtorch, you can use that instead. As soon as the skin is completely blackened, set the mango aside to cool.
- 2
Add the red onion, apple cider vinegar and caster sugar to a small pan and place over a high heat. Bring to the boil and simmer for 5 minutes, then take off the heat. Drain the red onions, reserving the liquid in a jar or bottle (this can be used as a pickling liquor for other recipes).
- 3
Chop the mango - flesh, skin and all - into cubes and place into a bowl. Add the cooked red onion.
- 4
Heat the basmati and wild rice following the packet instructions, then add to the bowl with the mango. Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander and the cashews, then serve.
Nutrition
1 serving ≈ 188 g
Nutrition values are estimates. - means data is unavailable.
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