Mango, Melon and Cucumber Salad

Mango, Melon and Cucumber Salad With Popped Brown Rice

A savoury-sweet fruit salad that plays nicely with textures and flavours. Perfect for the Indian summer, there's enough zing in here to get you excited about lunchtime. Stay clear of alphonso mangoes for this salad because you want a mango that would sit well with very sweet musk melons. Also, I'm totally in awe of how well sumac sits on sweet fruit. Move over chaat masala!


Mango 1, something like Badam or Totapuri, but not Alphonso, seeded and chopped into cubes

Musk melon 1/2, seeds scraped out, rind removed and chopped into cubes

Persian cucumber 1, thinly sliced

Red onion 1, thinly sliced

Coriander a handful, stems discarded and finely chopped

Mint leaves a handful, picked and finely chopped

Sumac 1-2 tsp

For the dressing:

Olive oil 1/4 cup

White wine vinegar 1/4 cup

Ground coriander 1 tsp

Cardamom powder 1/8 tsp

Salt 1 tsp

Black pepper 1/2 tsp

Green Chillies 2, slit lengthwise and chopped

For the popped brown rice:

Brown rice 2 tbsp

Vegetable oil 2 tsp


Whisk together all the ingredients for the dressing and leave the sliced onions to pickle for about half an hour, letting the sharpness of the onions mellow for a bit.

Meanwhile, heat the vegetable oil in a frying pan over high heat till shimmering and hot. Add in half the rice and spread it out on the surface of the pan so each grain comes in contact with the heat. Put a lid on the pan. When you start hearing the popping of the rice, take it off the heat and keep shaking the pan vigorously till the popping stops. Empty the rice out on a paper towel and repeat with the rest of the rice.

Mix the mangoes, melon and cucumbers together with the dressing taking care to not break them, then let the salad sit in the refrigerator an additional 15 minutes before serving.

Drain any excess water before plating, sprinkle over the sumac, the chopped herbs, and spoon over the toasted rice. Serve.

Recipe by Belly Over Mind at