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Curry rice salad with corn and mango

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Ingredients for 2 servings:

  • 1 bag of rice
  • ½ can corn
  • ½ mango(s)
  • 100 g mayonnaise (light salad mayonnaise)
  • 100 g natural yogurt, low-fat
  • curry
  • Paprika powder
  • salt and pepper
  • Sambal Oelek

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the rice according to the package instructions and drain well. Add the corn (amount to your liking; I used about half a “regular-sized” can) and half a diced mango. For the dressing, combine 100g of natural yogurt and 100g of salad mayonnaise (I used the low-fat variety in each case). Season to taste with salt, pepper, paprika, and especially curry powder. If you like, you can add a little sambal oelek; this gives the dish an exotic, fruity spiciness that pairs well with the mango. Pour the dressing over the ingredients in the bowl and mix well, ensuring all the rice gets the dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Curry rice salad with corn and mango

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