Mango Salsa with Miracle Rice

Mango Salsa with Miracle Rice

Miracle Noodle Ambassador Elsie is fantastic at creating delicious meals with our guilt-free options! Check out what she made with our Miracle Rice! It's a meal on its own, or pair it with your favorite protein. Elsie served this with salmon, and it looks pretty dang tasty!

For picture-perfect low-carb meals, follow Elsie Yan on Instagram at @lowcarbrecipeideas.

"If you're looking for a cold and refreshing side or salad, this colorful mango salsa with Miracle Rice is awesome, bursting with flavors of sweet, savory and tangy. It can be eaten straight or with any grilled meat or fish.

I used sweet and fragrant rainbow mangoes from Thailand as they're in season here. For this recipe, the mangoes should not be overripe as they will be too mushy and would not stand well. The Miracle Rice gave it a nice bite, color, and volume. Here's how you can easily make this mango salsa!"


1 packet of Miracle Rice 
2 medium sized mangoes (cubed)
2 bell peppers (yellow & green - cubed)
1 large tomato (de-seeded & cubed)
2 shallots (diced)
2 to 3 limes (juiced)
Salt to taste 
Low-carb sweetener, honey or maple syrup (optional)
1/4 cup olive oil
Fresh parsley (chopped)
Chili flakes (optional)


1. Rinse Miracle Rice for 1 min, boil for 2 mins, drain and fry in pan without oil until water is removed.

2. Whisk the lime juice, salt, sweetener, chili flakes and olive oil until well blended.

3. Mix all other ingredients together and pour the lime juice mixture over it. Mix again and adjust taste accordingly.

4. Refrigerate and serve cold.

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