EXOTIC MANGO & CORN RICE SALAD

  • 4 Plates

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Recipe

  • 2 mangoes
  • 1 cup cooked rice (preferably brown or brown basmati)
  • ½ cup desiccated coconut, toasted
  • 1 cup toasted corn
  • 1 small fennel bulb, sliced
  • 1 bunch spring onions, sliced
  • 1 bunch coriander, chopped
  • ½ chili, chopped
  • Garnish – lemon and fried crispy onion

Description

  1. Toss all the ingredients together, serve on plates or a platter with lemon wedges to squeeze over.