The Optimistic Garden returns
Last year I took dear Daughter In Law to the Meinke, the best-most-amazing-fabulous garden center.
One of the things we absolutely love about this garden center is that they have a lot of different types of mint and other herbs. One of the types of mint we bought was Mojito Mint. Mint is a perennial. That means, for those that aren’t gardeners, that the plant comes back every year. It’s a really fun to see them come up every spring.
The invasion of Mojito Mint
This year Dear Daughter In Law’s Mojito mint went crazy!
I mean really really crazy. It took over a whole, huge section of her garden. It’s incredible.
We were trying to figure out what to do with it and came up with the idea of pairing it with mango.
I keep hearing the Kool and the Gang song going through my head “It’s fresh…exciting…so inviting to me”
Mango Mojito Rice Salad
Now that we had come up with the idea of putting the refreshing Mojito Mint and mango together, the question was what was going to be the base of the salad. I didn’t want to loose the fresh taste of the mint in a green salad, so I decided to use a rice base.
I also wanted a rice with substance. I decided to use short grain white rice. The little rice grains would be the perfect supportive base for the mango and mint without taking over the flavor of the two.
It made sense to me anyway.
Tools can make a big difference
I used a few cool tools to make the prep of this salad way easier. Here they are:
This is one of those tools that when I saw it I said really? I decided to buy it for fun and haven’t ever regretted the decision. It is the best mango cutting tool ever! The key is to line it up around the little stem area and push down with the mango on a hard surface so it doesn’t move.
It doesn’t work well on really squishy, ripe mangos. Just saying.
Everyone always wants to know how I chop vegetables so quickly. It’s not a secret or a mystery. The answer is this handy dandy little tool that I call the Hindy Chopper. It’s so named after my friend Hindy who convinced me to try it. Never looked back.
I even sent one to a Chabad of the University that my Dear Son was attending to make their food prep easier.
I use it in any recipe that has chopped vegetables. It’s super fast!
Simply love this bowl for washing rice, quinoa, herbs and anything else that I don’t want to lose down the sink. It has small holes on the bottom and top of the side to help wash the rice without losing half of it.
I used it in my Garden Fresh Confetti Quinoa when washing the quinoa, and I didn’t lose a single grain!
Here’s a picture so you can see for yourself.
The recipe for Mango Mojito Rice Salad
Well…here it is!Print
Mango Mojito Rice Salad is fresh, exciting and inviting! Juicy Mango paired with garden fresh Mojito Mint makes the perfect refreshing Summer salad.
- 1 cup short grain white rice (sushi rice)
- 1 1/4 cups water
- 1/2 large cucumber, diced (around 1 cup)
- 1 large mango, diced (around 1 cup)
- 1/4 cup Mojito mint, coarsely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 1/2 teaspoons jalapeno pepper, finely chopped
- juice of one lime
- 1 tablespoon canola oil
Thoroughly rinse the rice until the water runs clear.
Place the rice and water in a medium pot. Bring the water to a boil over high heat. Reduce the heat to low, cover and cook for 20 minutes. Off the heat.
Let the rice rest for 10 minutes. Uncover, fluff with a fork and leave the rice uncovered until cool.
Place the rice in a large bowl. Add the diced cucumber, mango, Mojito mint, cilantro, jalapeno, lime juice and canola oil.
Gently toss to combine. Serve cold.
If you don’t have Mojito Mint, you can use any fresh mint.
It’s important to thoroughly rinse then fluff the rice or it will be clumpy.
Keywords: Mango, Mint, Summer Salad, Cilantro
More great refreshing summer recipes
Saved for last
I just wanted to share some sad news. If you follow me on Instagram, I often show stories about the “Matten Zoo”. I’m fortunate to have some adorable guinea pigs that are super sweet and part of my family.
Sadly, we had to put our sweet and favorite Puff to sleep this week. He was very sick and it was the best thing for him. It was a heart wrenching experience and I miss him terribly. He was my therapy pet.
I know he’s in guinea pig heaven.
If you have a pet you understand. If you don’t then just know that I lost a special connection.
I’m looking forward to the summer when I get to think about new and exciting seasonal recipes. I’ve already put together a bunch that I’m going to share with you.
I’m especially excited to be visiting farmer’s markets in person now that I’m vaccinated. I love finding new, fresh, seasonal, just picked produce. The recipes are going to be fun and exciting.
I’d love to hear from you and know what you’d like to see in the next few summer months. Please let me know!
Don’t forget to follow Kosher Everyday on Instagram @koshereveryday! You don’t want to miss all the fun and interesting posts and reels that can be found nowhere else!
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