Charred mango salad recipe
 Try Nadiya’s simple mango and rice salad from Saturday Kitchen, with pickled red onion and a gentle kick of chilli. Pair this with Nadiya's keema plate pie (pictured) to create a special family feast. 1 large ripe mango 1 red onion, thinly sliced 100ml/3½fl oz apple cider vinegar 2 tbsp caster sugar 250g pouch pre-cooked basmati and wild rice 1 tsp chilli powder 1 tsp ground cumin large handful chopped fresh coriander 100g/3½oz cashews, roasted and roughly chopped 1 large ripe mango 1 red onion, thinly sliced 100ml/3½fl oz apple cider vinegar 2 tbsp caster sugar 250g pouch pre-cooked basmati and wild rice 1 tsp chilli powder 1 tsp ground cumin large handful chopped fresh coriander 100g/3½oz cashews, roasted and roughly chopped Method Start by charring the mango. Either put it under a grill and keep a watchful eye on it, moving it as it chars, or use tongs to hold it directly over the flame of a gas hob, turning it as the skin blackens. If you have a blowtorch, you can use that instead. As soon as the skin is completely blackened, set the mango aside to cool. Add the red onion, apple cider vinegar and caster sugar to a small pan and place over a high heat. Bring to the boil and simmer for 5 minutes, then take off the heat. Drain the red onions, reserving the liquid in a jar or bottle (this can be used as a pickling liquor for other recipes). Chop the mango – flesh, skin and all – into cubes and place into a bowl. Add the cooked red onion. Heat the basmati and wild rice following the packet instructions, then add to the bowl with the mango. Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander and the cashews, then serve. Start by charring the mango. Either put it under a grill and keep a watchful eye on it, moving it as it chars, or use tongs to hold it directly over the flame of a gas hob, turning it as the skin blackens. If you have a blowtorch, you can use that instead. As soon as the skin is completely blackened, set the mango aside to cool. Start by charring the mango. Either put it under a grill and keep a watchful eye on it, moving it as it chars, or use tongs to hold it directly over the flame of a gas hob, turning it as the skin blackens. If you have a blowtorch, you can use that instead. As soon as the skin is completely blackened, set the mango aside to cool. Add the red onion, apple cider vinegar and caster sugar to a small pan and place over a high heat. Bring to the boil and simmer for 5 minutes, then take off the heat. Drain the red onions, reserving the liquid in a jar or bottle (this can be used as a pickling liquor for other recipes). Add the red onion, apple cider vinegar and caster sugar to a small pan and place over a high heat. Bring to the boil and simmer for 5 minutes, then take off the heat. Drain the red onions, reserving the liquid in a jar or bottle (this can be used as a pickling liquor for other recipes). Chop the mango – flesh, skin and all – into cubes and place into a bowl. Add the cooked red onion. Chop the mango – flesh, skin and all – into cubes and place into a bowl. Add the cooked red onion. Heat the basmati and wild rice following the packet instructions, then add to the bowl with the mango. Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander and the cashews, then serve. Heat the basmati and wild rice following the packet instructions, then add to the bowl with the mango. Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander and the cashews, then serve.