Mango Bulghar Salad With Mango Vinaigrette Recipe

Name: Mango Bulghar Salad With Mango Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Eggplant; 1 medium onion; 3 garlic cloves; 1 red pepper; 1/2 teaspoon turmeric; 1/4 teaspoon mustard seeds; 2 star anise; 1 inch cinnamon bark; 1 fresh chilli (if left whole it's less hot so up to you); 2 teaspoons coriander seeds; 4 tablespoons canola oil; 2 medium firm mangoes; 1/2 cup fresh chopped coriander and parsley - half of each; 2 inches fresh ginger; 2 cups Bulghar; 3 cups water to cook bulgur (OR as per the cooking instructions of your brand); 1 lime - juice; salt; For Mango Vinaigrette; 1/4 cup fresh mango juice; all marinade from mangoes; 1 teaspoon Dijon mustard; 1 extra lime - juice - if needed; 1/2 cup canola oil; salt & pepper; 1 English cucumber diced (part of salad); 1 cup cooked chickpeas (part of salad); Coriander leaves for decoration

Servings: persons

1 Eggplant
1 medium onion
3 garlic cloves
1 red pepper
1/2 teaspoon turmeric
1/4 teaspoon mustard seeds
2 star anise
1 inch cinnamon bark
1 fresh chilli (if left whole it's less hot so up to you)
2 teaspoons coriander seeds
4 tablespoons canola oil
2 medium firm mangoes
1/2 cup fresh chopped coriander and parsley - half of each
2 inches fresh ginger
2 cups Bulghar
3 cups water to cook bulgur (OR as per the cooking instructions of your brand)
1 lime - juice
salt
For Mango Vinaigrette
1/4 cup fresh mango juice
all marinade from mangoes
1 teaspoon Dijon mustard
1 extra lime - juice - if needed
1/2 cup canola oil
salt & pepper
1 English cucumber diced (part of salad)
1 cup cooked chickpeas (part of salad)
Coriander leaves for decoration

1
Pre-heat the oven to 400 degrees. Line a baking tray with parchment paper.
2
Wash and dry (leave skin on) an eggplant. Cut in regular cubes. Place in tray, drizzle with olive oil and add a pinch of salt. Roast in oven for 30 minutes until golden brown. When done set aside.
3
Peel and chop - fresh ginger, onion and garlic.
4
Peel the firm mangoes and cut in regular cubes. Add juice of 1 lime, half the chopped ginger and leave to marinate on the kitchen counter.
5
Squeeze the stones of the mangoes with your hands to extract the juice left over and set aside for the vinaigrette - 1/4 cup - if you don't get this much keep some mango on the side for the vinaigrette.
6
Wash and dry the red pepper. Cut open and remove seeds and white filaments. Chop in small pieces.
7
Heat the vegetable oil in a large pot. Add the coriander seeds, cloves, turmeric, mustard seeds, cinnamon, star anise, the remaining ginger and chilli and saute for 1 minute. Add the red pepper, onion and garlic and cook over medium heat until onions are soft.
8
Add bulghar and stir to coat the grains with the oil and spices. Add the necessary water (follow packet instructions), season with salt and bring to the boil. As soon as water is boiling, reduce the heat to low and cover with a tight fitting lid. Cook for 10 to 15 minutes (or as per packet instructions).
9
Allow the bulghar to cool then fluff with a fork. Remove the mango from the marinade and add to the bulgur together with the roasted eggplant, the chopped coriander and parlsey, the diced cucumber and the chickpeas. Mix carefully. Check for salt.
10
Serve drizzled with the mango vinaigrette and decorated with some whole coriander leaves.
11
Mango Vinaigrette
12
In a food processor add all the marinade from the mangoes (including the ginger), 1/4 cup mango juice from the stones, 1/4 cup vegetable oil, the mustard, salt & pepper and process until creamy. Check for seasoning and if needed add more lime juice and/or vegetable oil.
13
Serving suggestions: Grilled Spicy Shrimp or Chicken

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 Eggplant, 1 medium onion, 3 garlic cloves, 1 red pepper, and more.

Yes, Mango Bulghar Salad With Mango Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mango Bulghar Salad With Mango Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions