Curry Mango Rice Salad

This one is a personal fave – my mother-in-law introduced it one Christmas and it has fast become a summer-time favourite!

Don’t let the ‘curried’ put you off – it’s light, refreshing and delicious!

Serves 8


1 ½ cups of white rice

⅓ cup extra virgin olive oil

1 brown onion, finely chopped

1 ½ tbsp mild curry powder

2 mangoes, sliced

2 lebanese cucumbers, quarters lengthwise and cut thickly

½ cup sultanas

1 cup fresh coriander leaves (roughly chopped)

2 tbsps lemon juice

½ tsp caster sugar

Toasted, natural sliced almonds (to serve)


  1. Cook rice in a saucepan of boiling, salted water for 12 minutes or until tender. Drain well. Rinse under cold water. Drain. Cool.
  2. Meanwhile, heat 1 tablespoon oil in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until tender. Stir in curry powder. Cook for 1 minute or until fragrant. Remove from heat. Transfer to a small bowl. Stand for 5 minutes to cool.
  3. Place rice, mango, cucumber, sultanas and coriander in a large bowl. Add lemon juice, sugar and remaining oil to onion mixture. Season with salt and pepper. Stir to combine. Add to rice mixture. Gently toss until well combined. Sprinkle with almonds. Serve. Enjoy!

Nutrition (per serve)

Energy                        1299 kj/309 cals

Protein                         4.4 g

Fat (total)                     11.1 g

    • saturated         1.4 g


    • total                 47.1 g

Sodium                        48 mg

Original recipe found on