Charred mango salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Try Nadiya’s simple mango and rice salad from Saturday Kitchen, with pickled red onion and a gentle kick of chilli.
Pair this with Nadiya's keema plate pie (pictured) to create a special family feast.
Ingredients
- mango: 1 large ripe mango
- red onion: 1 red onion, thinly sliced
- vinegar: 100ml/3½fl oz apple cider vinegar
- caster sugar: 2 tbsp caster sugar
- wild rice: 250g pouch pre-cooked basmati and wild rice
- chilli powder: 1 tsp chilli powder
- cumin: 1 tsp ground cumin
- fresh coriander: large handful chopped fresh coriander
- cashews: 100²µ/3½´Ç³ú cashews, roasted and roughly chopped
Method
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.
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).
Chop the mango – flesh, skin and all – into cubes and place into a bowl. Add the cooked red onion.
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.
