Best 3 Mango Cucumber Rice Salad Recipes

**Tantalize your taste buds with a refreshing and vibrant Mango Cucumber Rice Salad, a culinary symphony of flavors and textures that will transport you to a tropical paradise.**

**This delightful salad boasts a harmonious blend of sweet, tangy, and savory notes, featuring succulent mango, crisp cucumber, fluffy rice, and a symphony of herbs and spices.**

**Embark on a culinary journey with three variations of this tantalizing salad. The classic Mango Cucumber Rice Salad is a timeless delight, while the Spicy Mango Cucumber Rice Salad adds a fiery kick, and the Black Rice Mango Cucumber Salad introduces a unique twist with nutty black rice.**

**Each recipe is meticulously crafted with step-by-step instructions and helpful tips to ensure your salad-making experience is a breeze.**

**Garnish your salad with a sprinkle of chopped peanuts or sesame seeds for an extra layer of crunch and flavor. Complement the dish with a side of grilled chicken, tofu, or fish for a complete and satisfying meal.**

**Indulge in the vibrant colors and tantalizing flavors of Mango Cucumber Rice Salad, a dish that will undoubtedly become a staple in your recipe repertoire.**

Check out the recipes below so you can choose the best recipe for yourself!

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING

Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing image

Provided by Food Network

Categories main-dish

Time 1h9m

Yield 6 servings

Number Of Ingredients 20

Ingredients

3 cups long grain rice
2 cups coconut milk
2 cups water
1 teaspoon coconut oil
1 teaspoon salt
2 pounds shrimp, raw
1 teaspoon salt
1 teaspoon black or white pepper
1 teaspoon balsamic vinegar
2 fresh oranges, squeezed
6 cloves garlic, 3 pressed and 3 chopped
1/2 cup guava jelly
3 tablespoons any dark vinegar
1 teaspoon lemon juice
4 fresh cucumbers, cut into chunks
1 tomato, diced
1 clove garlic, sliced
4 fresh mangoes, peeled and sliced
Pinch black pepper
1/2 cup chopped scallions

Steps:

Coconut Rice:
Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
Marinated Garlic Shrimp:
Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
Mango Cucumber Salad with Guava Dressing:
In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

MANGO-CUCUMBER RICE SALAD

Mango-Cucumber Rice Salad image

Provided by Food Network Kitchen

Time 1h

Yield 6-8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 1/2 cups rice blend
1/4 cup quinoa, rinsed
Finely grated zest and juice of 1 lime
2 tablespoons peanut or vegetable oil
1 teaspoon sugar
Freshly ground pepper
1 cup chopped mango
1 cucumber, peeled, seeded and diced
1 red jalapeno, seeded and thinly sliced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup chopped salted roasted peanuts

Steps:

Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
Drain the grains and rinse under cold water until cool; shake off the excess water.
Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

BLACK RICE SALAD WITH CUCUMBER, MANGO, AND MINT

BLACK RICE SALAD WITH CUCUMBER, MANGO, AND MINT image

Categories Salad Vegetable Low Cal Wheat/Gluten-Free Healthy

Yield 9 cups

Number Of Ingredients 13

Ingredients

For the salad:
1 cup chopped mango
1 bunch of sliced scallions, (both green & white parts)
1 good-sized english cucumber, chopped
1 red bell pepper, minced
bunch of mint, minced
4 c cooked black rice or red quinoa
1 lb. shrimp, shelled deveined, and cut into ½" sized pieces.
Dressing:
juice of 3 limes
1 tsp Fish sauce
dash of Tabasco
2 tbsp Olive oil

Steps:

Put all the veggies and grain in a big bowl and toss. Mix the dressing ingredients in a separate container and pour over the salad. Toss. Season with salt and pepper to taste. Serve chilled. This salad is best 1-3 hours after it has been made. It will remain appealing for about 3 days in the refrigerator. Can be prepared a day ahead of time. Keep the dressing separate, as lime juice loses its tang quickly, and the salt in the fish sauce will cause the veggies to lose their crunch.

Tips:

Use ripe mangoes for the best flavor and texture.
If you don't have fresh basil, you can use mint leaves instead.
You can add other vegetables to the salad, such as carrots, bell peppers, or snap peas.
If you want a spicier salad, add a pinch of chili flakes or cayenne pepper.
Serve the salad immediately or chill it for later.

Conclusion:

This mango cucumber rice salad is a refreshing and delicious dish that is perfect for a summer lunch or dinner. It is also a healthy and nutritious meal that is packed with vitamins, minerals, and fiber. The combination of sweet mangoes, crunchy cucumbers, and fluffy rice is sure to please everyone at your table. So next time you are looking for a light and flavorful salad, give this mango cucumber rice salad a try. You won't be disappointed!