Rice and Mango Salad

Ensure the cooked brown rice has cooled to room temperature; if still warm, spread it on a shallow plate and let it cool for 10-15 minutes.

Dice the celery stalks into small, uniform pieces, approximately ¼ inch in size.

Peel and chop the green mango into bite-sized pieces, removing the pit and skin completely.

Peel the carrot and shred it using a box grater or microplane into thin, even strands.

Combine the cooled brown rice, chopped green mango, shredded carrot, and diced celery in a large mixing bowl.

Zest the lemon directly over the bowl, then add the lemon juice and sugar to the mixture.

Toss all ingredients together gently but thoroughly, ensuring the sugar dissolves and the lemon juice coats the rice and vegetables evenly.

Taste and adjust seasoning as needed, adding more lemon juice or sugar to balance the sourness and sweetness according to preference.

Let the salad rest for 5 minutes before serving to allow the flavors to meld and distribute.