Best 3 Mango Cucumber Rice Salad Recipes

Welcome to the tantalizing world of culinary delights, where flavors dance on your taste buds and create a symphony of satisfaction. Embark on an exciting journey to discover the ultimate recipe for Mango Cucumber Rice Salad, a refreshing and vibrant dish that promises to awaken your senses and bring a burst of summery goodness to your table. Get ready to explore a culinary masterpiece that combines the sweetness of ripe mangoes, the crispness of refreshing cucumbers, the heartiness of fluffy rice, and a tangy dressing that elevates every bite. With just a few simple steps and readily available ingredients, you'll have a delightful salad that will wow your family and friends. Let's dive into the world of flavors and uncover the secrets behind the perfect Mango Cucumber Rice Salad.

Here are our top 3 tried and tested recipes!

MANGO-CUCUMBER RICE SALAD

Mango-Cucumber Rice Salad image

Provided by Food Network Kitchen

Time 1h

Yield 6-8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 1/2 cups rice blend
1/4 cup quinoa, rinsed
Finely grated zest and juice of 1 lime
2 tablespoons peanut or vegetable oil
1 teaspoon sugar
Freshly ground pepper
1 cup chopped mango
1 cucumber, peeled, seeded and diced
1 red jalapeno, seeded and thinly sliced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup chopped salted roasted peanuts

Steps:

Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
Drain the grains and rinse under cold water until cool; shake off the excess water.
Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING

Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing image

Provided by Food Network

Categories main-dish

Time 1h9m

Yield 6 servings

Number Of Ingredients 20

Ingredients

3 cups long grain rice
2 cups coconut milk
2 cups water
1 teaspoon coconut oil
1 teaspoon salt
2 pounds shrimp, raw
1 teaspoon salt
1 teaspoon black or white pepper
1 teaspoon balsamic vinegar
2 fresh oranges, squeezed
6 cloves garlic, 3 pressed and 3 chopped
1/2 cup guava jelly
3 tablespoons any dark vinegar
1 teaspoon lemon juice
4 fresh cucumbers, cut into chunks
1 tomato, diced
1 clove garlic, sliced
4 fresh mangoes, peeled and sliced
Pinch black pepper
1/2 cup chopped scallions

Steps:

Coconut Rice:
Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
Marinated Garlic Shrimp:
Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
Mango Cucumber Salad with Guava Dressing:
In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

BLACK RICE SALAD WITH CUCUMBER, MANGO, AND MINT

BLACK RICE SALAD WITH CUCUMBER, MANGO, AND MINT image

Categories Salad Vegetable Low Cal Wheat/Gluten-Free Healthy

Yield 9 cups

Number Of Ingredients 13

Ingredients

For the salad:
1 cup chopped mango
1 bunch of sliced scallions, (both green & white parts)
1 good-sized english cucumber, chopped
1 red bell pepper, minced
bunch of mint, minced
4 c cooked black rice or red quinoa
1 lb. shrimp, shelled deveined, and cut into ½" sized pieces.
Dressing:
juice of 3 limes
1 tsp Fish sauce
dash of Tabasco
2 tbsp Olive oil

Steps:

Put all the veggies and grain in a big bowl and toss. Mix the dressing ingredients in a separate container and pour over the salad. Toss. Season with salt and pepper to taste. Serve chilled. This salad is best 1-3 hours after it has been made. It will remain appealing for about 3 days in the refrigerator. Can be prepared a day ahead of time. Keep the dressing separate, as lime juice loses its tang quickly, and the salt in the fish sauce will cause the veggies to lose their crunch.

Tips:

Selecting the Best Mango: Opt for ripe mangoes with a sweet aroma and slight softness when gently pressed. Avoid mangoes with bruises or blemishes.
Fresh Herbs: Use fresh herbs like cilantro, mint, and basil for an extra layer of flavor and aroma. Finely chop the herbs to release their oils.
Cucumber Preparation: Peel and slice the cucumber into thin strips or dice it into small pieces for a refreshing crunch.
Rice Cooking: Cook the rice according to the package instructions or use leftover rice for a quick and easy salad.
Dressing Variations: Experiment with different dressing variations to suit your taste. Try a simple lime-cilantro vinaigrette, a creamy avocado dressing, or a tangy tamarind sauce.
Serving Suggestions: Serve the mango cucumber rice salad as a refreshing side dish or as a light and healthy main meal. Garnish with additional herbs, roasted peanuts, or a sprinkle of red chili flakes for an extra kick.

Conclusion:

A delightful and versatile dish, mango cucumber rice salad offers a harmonious blend of sweet, tangy, and refreshing flavors. With its vibrant colors and textures, it's a feast for both the eyes and the palate. Whether you're hosting a summer gathering or simply looking for a healthy and flavorful meal, this salad is sure to impress. Its ease of preparation and customizable nature make it a go-to recipe for busy weeknights or special occasions. Experiment with different ingredients and dressings to create your own unique variation and enjoy the vibrant flavors of this refreshing salad.