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Home > Restaurants > Recipes > Mango-and-Coconut-Rice Salad

Mango-and-Coconut-Rice Salad

Provided by: Chef Yotam Ottolenghi

  • Type of Dish: Salads, Sides
  • Servings: 4
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Sweet, juicy, and intensely aromatic, Kesars are delicious out of hand but also work well in this coconut-rice salad from Yotam Ottolenghi, one of London’s premier vegetable cooks and author of Plenty (Chronicle Books; $35), from which the recipe’s adapted.


2/3 cup jasmine rice
1 tsp. unsalted butter
1/2 cup water
1 cup loosely packed Thai basil
1 cup Camargue red rice (available at Kalustyan’s)
1 large mango or 2 to 3 Kesars
1 red bell pepper, thinly sliced
2 tbs. mint leaves, roughly chopped
2/3 cup cilantro leaves, roughly chopped
2 green onions, thinly sliced
1 fresh red chile, seeded and finely chopped
Grated zest and juice of 1 lemon
1/2 cup roasted salted peanuts, roughly chopped
2/3 cup flaked coconut
2 tbs. peanut oil


Put the jasmine rice and butter in a small saucepan, and place over medium heat. Add a little salt, the water, and half of the Thai basil. Bring to a boil, then cover and simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool. Cook the red rice in plenty of boiling water (as you would pasta but with no salt) for 20 minutes or until cooked through. Drain and spread on tray to cool. Slice mangoes lengthwise along the seed. (1) Score the mangoes both lengthwise and width-wise, then (2) invert so cubes protrude from skin. (3) Slice them off and repeat with other halves of the fruit. Pick off the leaves of the remaining basil and chop them roughly. Place them in a large mixing bowl. Add both rices, the mango, and the remaining ingredients. Gently stir just to mix. Taste, and adjust seasoning. (Published 2012)

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