Catch the summer feels with this tropical jumble of sweet, fresh mango, black rice, charred corn, and edamame. With the sassiest dressing ever to tickle your taste buds: tamari, sesame oil, spring onion, and fresh chilli.
Exotic Fresh Mango Salad
Exotic Fresh Mango Salad
with black rice, cashew nuts & a tamari-sesame dressing
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Rice
- Cashew Nut Pieces
- Corn On The Cob
- Edamame Beans
- Fresh Chilli
- Fresh Mango Pieces
- Spring Onion
- Tamari-Sesame
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
BLACK BEAUTY
Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but still bouncy.
CASHEW CRUNCH
Place a pan that has a lid over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MIX THE TAMARI DRESSING
In a bowl, whisk the tamari-sesame sauce with 1 tsp of a sweetener of choice until dissolved. Mix in three-quarters of the sliced spring onion and some sliced chilli to taste. Set aside for serving.
CHAR THE CORN
Return the pan to a high heat with a splash of water to cover the base. Once simmering, place the corn in the pan and pop on the lid. Cook for 5-6 minutes until the water has evaporated. Remove the lid and add in a knob of butter (optional) and a drizzle of oil. Fry for a further 2-3 minutes until cooked through and golden, turning as it colours. Remove from the heat on completion and set aside in the pan to cool. Once cooled, cut the corn kernels off the cob.
RICHLY COLOURED RICE
When the rice is almost ready, stir through the edamame beans and the charred corn. Replace the lid and allow to heat through for 1-2 minutes. Remove from the heat and drain if necessary.
TASTE OF THE TROPICS!
Make a bed of warm black rice, corn, and edamame beans. Scatter with the sweet mango chunks and drizzle over the tamari dressing to taste. Garnish with the remaining spring onion and any leftover chilli if you’d like. Gorgeous, Chef!
Black Rice - 100ml
Cashew Nut Pieces - 10g
Tamari-Sesame - 40ml
Spring Onion - 1
Fresh Chilli - 1
Corn On The Cob - 1
Edamame Beans - 80g
Fresh Mango Pieces - 100g
BLACK BEAUTY
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but still bouncy.
CASHEW CRUNCH
Place a pan that has a lid over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MIX THE TAMARI DRESSING
In a bowl, whisk the tamari-sesame sauce with 1 tbsp of a sweetener of choice until dissolved. Mix in three-quarters of the sliced spring onion and some sliced chilli to taste. Set aside for serving.
CHAR THE CORN
Return the pan to a high heat with a splash of water to cover the base. Once simmering, place the corn in the pan and pop on the lid. Cook for 5-6 minutes until the water has evaporated. Remove the lid and add in a knob of butter (optional) and a drizzle of oil. Fry for a further 2-3 minutes until cooked through and golden, turning as it colours. Remove from the heat on completion and set aside in the pan to cool. Once cooled, cut the corn kernels off the cob.
RICHLY COLOURED RICE
When the rice is almost ready, stir through the edamame beans and the charred corn. Replace the lid and allow to heat through for 1-2 minutes. Remove from the heat and drain if necessary.
TASTE OF THE TROPICS!
Make a bed of warm black rice, corn, and edamame beans. Scatter with the sweet mango chunks and drizzle over the tamari dressing to taste. Garnish with the remaining spring onion and any leftover chilli if you’d like. Gorgeous, Chef!
Black Rice - 200ml
Cashew Nut Pieces - 20g
Tamari-Sesame - 80ml
Spring Onion - 2
Fresh Chilli - 1
Corn On The Cob - 2
Edamame Beans - 160g
Fresh Mango Pieces - 200g
BLACK BEAUTY
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but still bouncy.
CASHEW CRUNCH
Place a pan that has a lid over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MIX THE TAMARI DRESSING
In a bowl, whisk the tamari-sesame sauce with 1 tbsp of a sweetener of choice until dissolved. Mix in three-quarters of the sliced spring onion and some sliced chilli to taste. Set aside for serving.
CHAR THE CORN
Return the pan to a high heat with a splash of water to cover the base. Once simmering, place the corn in the pan and pop on the lid. Cook for 5-6 minutes until the water has evaporated. Remove the lid and add in a knob of butter (optional) and a drizzle of oil. Fry for a further 2-3 minutes until cooked through and golden, turning as it colours. Remove from the heat on completion and set aside in the pan to cool. Once cooled, cut the corn kernels off the cob.
RICHLY COLOURED RICE
When the rice is almost ready, stir through the edamame beans and the charred corn. Replace the lid and allow to heat through for 1-2 minutes. Remove from the heat and drain if necessary.
TASTE OF THE TROPICS!
Make a bed of warm black rice, corn, and edamame beans. Scatter with the sweet mango chunks and drizzle over the tamari dressing to taste. Garnish with the remaining spring onion and any leftover chilli if you’d like. Gorgeous, Chef!
Black Rice - 200ml
Cashew Nut Pieces - 20g
Tamari-Sesame - 80ml
Spring Onion - 2
Fresh Chilli - 1
Corn On The Cob - 2
Edamame Beans - 160g
Fresh Mango Pieces - 200g
BLACK BEAUTY
Rinse the rice and place in a pot with 1,2L of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but still bouncy.
CASHEW CRUNCH
Place a large pan that has a lid over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MIX THE TAMARI DRESSING
In a bowl, whisk the tamari-sesame sauce with 2 tbsp of a sweetener of choice until dissolved. Mix in three-quarters of the sliced spring onion and some sliced chilli to taste. Set aside for serving.
CHAR THE CORN
Return the pan to a high heat with a splash of water to cover the base. Once simmering, place the corn in the pan and pop on the lid. Cook for 5-6 minutes until the water has evaporated. Remove the lid and add in a knob of butter (optional) and a drizzle of oil. Fry for a further 2-3 minutes until cooked through and golden, turning as it colours. Remove from the heat on completion and set aside in the pan to cool. Once cooled, cut the corn kernels off the cob.
RICHLY COLOURED RICE
When the rice is almost ready, stir through the edamame beans and the charred corn. Replace the lid and allow to heat through for 1-2 minutes. Remove from the heat and drain if necessary.
TASTE OF THE TROPICS!
Make a bed of warm black rice, corn, and edamame beans. Scatter with the sweet mango chunks and drizzle over the tamari dressing to taste. Garnish with the remaining spring onion and any leftover chilli if you’d like. Gorgeous, Chef!
Black Rice - 400ml
Cashew Nut Pieces - 40g
Tamari-Sesame - 160ml
Spring Onion - 3
Fresh Chilli - 2
Corn On The Cob - 4
Edamame Beans - 320g
Fresh Mango Pieces - 400g
Woolies Products in this dish
