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Yield: Makes 8 servings.

• 2 mangos, peeled and diced
• 1/2 cup sugar
• 1/4 cup red wine
• 2 tablespoons white wine vinegar
• 2 tablespoons diced green pepper
• 1 tablespoon minced fresh ginger
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 3 cups cooked aromatic rice
• 1 cup chopped celery
• 1/4 cup lemon juice
• 4 green onions, sliced
• 1 tablespoon grated orange peel
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

Combine mangos, sugar, red wine, vinegar, green pepper, ginger and cloves in medium saucepan.

Bring to a boil, reduce heat to low and cook 5 minutes.
Remove from heat. 
Combine rice, celery, lemon juice, onions, orange peel, salt and pepper in large mixing bowl; toss to combine.

To serve, spoon 1/2 cup rice salad onto serving plate.

Top each serving with 2 tablespoons chutney.

USA Rice Federation (



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