Mango and Pineapple Rice Salad

The rice salad with mango and pineapple is a fresh and fruity dish, perfect for summer days. Here’s the recipe with an Italian twist.

Ingredients

• 200 g of basmati rice or another type suitable for salads
• 1 ripe mango
• 1 slice of fresh pineapple (or canned if not available fresh)
• Juice of 1 lime
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• A pinch of chili pepper (optional)
• A bunch of chives or fresh mint (for garnish)
• A handful of walnuts or cashews, chopped (optional)

Preparation

1. Cook the rice in plenty of salted water following the instructions on the package to get al dente rice. Once cooked, drain it and cool it under running water to stop the cooking process.
2. In the meantime, cut the mango and pineapple into similarly sized cubes.
3. In a large bowl, combine the now cold rice with the mango and pineapple cubes.
4. Season the salad with lime juice, extra virgin olive oil, salt and pepper to taste. If you like a spicy touch, you can also add a pinch of chili pepper.
5. Mix all the ingredients well to blend them.
6. Let it rest in the refrigerator for at least half an hour before serving, so the flavors can blend together.
7. Before serving, garnish with the chives or fresh chopped mint, and if you like, a handful of chopped walnuts or cashews for added crunch.

Fun Fact

Exotic fruit such as mango and pineapple is relatively new to Italian cuisine but has been quickly embraced for its ability to bring freshness and a sweet and sour note to dishes. In Italy, it’s very common to add fresh fruit to summer salads, both rice and green ones, for a fresh and original touch.