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Mango Cashew Rice Salad

Mango Cashew Rice SaladThis dish makes a cool summer lunch dish served with rolls. Because of the high protein provided by the cashews, this dish can provide a main course. Be sure to use mangos that are sweet and firm.

Serves 6-8.



  • 1 c calrose white rice (short grain)
  • 1 3/4 c water
  • 1/2 tsp salt
  • 1/2 c green pepper, finely chopped
  • 1 small tomato, seeded and finely chopped
  • 2 green onions, thinly sliced
  • 1 mango, peeled and finely chopped
  • 1/2 c whole roasted cashews, unsalted
  • 2 Tbsp parsley, minced


  • 2 Tbsp grapeseed oil or vegetable oil
  • 1/4 c apple cider vinegar
  • 1 Tbsp sugar
  • 1 Tbsp fresh lemon juice
  • 1 tsp curry powder
  • 1/2 tsp salt


  1. In a 3-4 cup saucepan with a tight lid, mix the rice, water, and salt.
  2. Over medium heat, bring the rice to a boil, stir and scrape bottom, reduce heat to lowest setting, and cover tightly.
  3. Simmer 15 minutes, remove from heat without opening, and allow to stand 5 minutes.
  4. Fluff with a fork and cool.
  5. In a 6 cup covered dish, place the green pepper, tomatoes, green onions, mango, cashews and parsley. Refrigerate until rice has cooled.
  6. In a small bowl or bottle, mix together all the dressing ingredients.
  7. Blend the rice into the mango mixture. Pour the dressing over it, and blend well.
  8. Serve immediately or, for best taste, refrigerate 6-8 hours before serving.

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