Mango and Basmati Rice Salad

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 4.3%
  • Protein: 5.5g
  • Fat: 1.1g
  • Saturated fat: 0.1g
  • Carbohydrate: 56g
  • Fiber: 1.4g
  • Sodium: 25mg
  • Cholesterol: 0.0mg


  • 2 cups white basmati rice
  • 1 cup orange juice
  • 1/2 cup lime juice
  • 4 teaspoons sugar
  • About 1/4 teaspoon fresh-grated or ground nutmeg
  • 2 firm-ripe mangoes (about 1 lb. each)
  • Salt
  • Edible flowers (optional)


  1. 1. In a large bowl, stir rice in cool water; drain. Repeat several times until water is no longer cloudy. Drain rice.
  2. 2. In a 2- to 3-quart pan, combine rice and 3 cups water. Bring to a boil over high heat, cover, and turn heat to lowest setting. Cook until rice is tender to bite, about 15 minutes; do not stir.
  3. 3. Pour hot rice into a colander to drain; let stand until warm, about 15 minutes, or cool.
  4. 4. In a wide bowl, combine orange and lime juices, sugar, and 1/4 teaspoon nutmeg. Cut peel from mangoes, then cut fruit in small pieces into bowl; discard the pits.
  5. 5. Pour rice into bowl, mix, and add salt to taste. Sprinkle salad with more nutmeg, then flowers.
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