Name: Mango and Coconut Rice Salad
Yield: Serves 4
Ingredients: 2/3 cup jasmine or basmati rice; 1 tsp unsalted butter; Salt; 1/2 cup water; 1 cup loosely packed Thai basil; 1 cup Camargue red rice; 1 red bell pepper, thinly sliced; 2 tbsp 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 large mango or 2 smaller ones, cut roughly into 1-inch dice; 1/2 cup roasted salted peanuts, roughly chopped; 2/3 cup flaked coconut; 2 tbsp peanut oil; 3/4 cup crisp-fried shallots (homemade or bought, optional)

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Photo by Jonathan Lovekin

Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango until you've tried an Alphonso (and nobody is paying me for this). The season, though, is very short—mid-April to the end of May—so try to prepare this salad then.

Recipe notes

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