Wednesday, 14 June 2017

Mango and Apricot Salad with Wild Rice

Peeled and sliced mango, chopped fresh apricots, red camargue rice, black wild rice, served with a babyleaf salad.

The chopped mango and apricots were added to a glass bowl and soused in a glassful of white wine. Plus a dessert spoonful of granulated sugar. The fruit was stirred until the sugar had entirely dissolved in the wine, and then put in the fridge overnight.

The red and black rice (a quarter cup of each) was cooked for thirty minutes in a small pan under glass and a low heat. Drained and rinsed in cold water, and then added to the fruit salad. Delicious!


  1. I never saw mango in this form. great work. will give a try.

    1. The mango and the apricots needed to be used. The model for the recipe was a wild rice salad I made a few years ago. Also works well served in a bowl without the babyleaf salad.