Mango Cucumber Rice Salad Recipes

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CUCUMBER-MANGO SALAD

A sweet and tangy Caribbean summer fruit salad.

Provided by stronglive1

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 5



Cucumber-Mango Salad image

Steps:

  • Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  • Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 34.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.3 g, Sodium 5.8 mg, Sugar 28.3 g

1 pound cucumbers, ends trimmed
1 ½ pounds mangos - peeled, pitted, and cut into 1-inch cubes
½ teaspoon rice vinegar
2 teaspoons sesame seeds
1 teaspoon agave nectar

MANGO, CUCUMBER AND RICE SALAD

I adapted this heavily from a recipe in the July/August 2011 issue of Food Network Magazine. I thought I made enough changes to warrant calling it a new recipe, and it came out great. Hope you enjoy!

Provided by Carol in Cabo

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Mango, Cucumber and Rice Salad image

Steps:

  • In a small pan, boil water. Salt and add both rices and mix well. Cook according to directions until just cooked. Remove from heat and rinse.
  • Mix lime zest, juice, oil, Splenda, salt and pepper to make vinegrette.
  • In medium bowl combine mango, cucumber, scallions, basil, rice, and peanuts. Toss with vinegrette, chill, serve and ENJOY!

Nutrition Facts : Calories 223.4, Fat 10.7, SaturatedFat 1.6, Sodium 118, Carbohydrate 27.9, Fiber 2.2, Sugar 4.6, Protein 5.6

1/2 cup whole rice
1/4 black wild rice
finely grated zest and juice from one large lime
1 tablespoon soy oil
1/2 tablespoon Splenda sugar substitute
salt and pepper
1/2 cup diced mango (one medium sized)
1/2 cucumber, peeled, seeded and diced
2 scallions, thinly sliced
1/4 cup basil, thinly sliced (chiffonade)
1/4 cup roasted peanuts, chopped

MANGO AND CUCUMBER CHOW

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Provided by Sarah Kirnon

Categories     Bon Appétit     Salad     Fruit     Tropical Fruit     Mango     Cucumber     Cilantro     Chile Pepper     Lime Juice     Side

Yield 8 servings

Number Of Ingredients 9



Mango and Cucumber Chow image

Steps:

  • Toss shallot, garlic, chile, lime juice, and salt in a medium bowl. Add mangoes and cucumber and toss again. Cover; let sit at room temperature until shallot and cucumber are softened and juicy and flavors come together, 45-60 minutes.
  • To serve, add cilantro to chow and toss well; season generously with pepper.
  • Do Ahead
  • Chow (without cilantro) can be made 3 hours ahead. Cover and chill.

1 large shallot, thinly sliced into rings
3 garlic cloves, finely grated
1/2-1 Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
1/4 cup fresh lime juice
1 teaspoon kosher salt
2 ripe but firm mangoes, peeled, cut into ½-inch-thick spears
1 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced crosswise
1/2 cup chopped cilantro
Freshly ground black pepper

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