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Mango and pomegranate salad served in a bowl with toasted coconut on the side.

Mango Pomegranate Salad


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  • Author: Caitlin Rule
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

This refreshing mango pomegranate salad is made with rice, herbs, spinach, toasted coconut, and a sweet chilli dressing. It’s a gorgeous summer side dish packed with flavour, ready in just 15 minutes!


Ingredients

Scale
  • 1 ripe mango (about 1 1/2 cups), diced
  • 1 cup pomegranate seeds
  • 1/2 cup raw basmati rice
  • 100g baby spinach
  • 1 cup fresh coriander (cilantro)
  • 1/2 cup red onion, finely diced
  • 1/2 cup shredded coconut, toasted

Dressing: 

  • 2 tablespoons sweet chili sauce
  • 2 tablespoons fish sauce
  • 4 tablespoons lime juice

Instructions

  1. Cook the rice according to package instructions or use pre-cooked rice for convenience.
  2. Combine the spinach, mango, pomegranate, red onion , cucumber, coriander and coconut in one large bowl.
  3. In a small bowl or jar, whisk the sweet chilli sauce, lime juice ad fish sauce.
  4. Just before serving, pour over the dressing and give it a good toss to coat and combine.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Stovetop + by hand
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 271
  • Sugar: 18.3g
  • Fat: 8.5g
  • Saturated Fat: 6.6g
  • Carbohydrates: 45.9g
  • Fiber: 4.8g
  • Protein: 4.6g