Curried Bulgur and Mango Salad

As a person who is relatively new to cooking, I am always interested in discovering new recipes. Today I’ve asked one of my favorite bloggers to share one with us. I’m pretty excited…I have an unopened bag of bulgur sitting in my cupboard right now! Thanks for the idea, Kylie!


Greetings, Friends! My name is Kylie, and I’m thrilled to guest post for Alexa while she’s away.

My blog, A Hungry Spoon, provides readers with a daily recipe for the occasion of your choice: nutty breakfasts, company-is-coming-dinner, healthy brown bag lunches for work, to-die-for-desserts, or swanky party fare. It’s all meatless on the menu at the Hungry Spoon, as I’ve been a vegetarian for nearly 6 years. And although most of my recipes highlight my commitment to healthy and clean eating, I rarely spare the butter when it comes to decadent desserts (case in point: Chocolate Peanut Butter Sandwich Cookies with Milk Chocolate Ganache. Please make them. Then eat one. Or six.).

My recipes are designed to show readers that vegetarian food can be filling, flavorful, and wonderfully healthy. One of my recent obsessions in the vege-head world has been great grains. Quinoa, bulgur, farro…you name the grain and I’m on a hunt for a recipe.

Grains started rocking my world when I realized what an awesome substitute they make for rice and couscous–they’re healthier and often full of fiber (I’m a fiber-lovin’ gal). Bonus: they’re super easy to prepare!


This summer I cooked up a curried bulgur dish I adapted from a Cooking Light recipe. This little number combines the crunch of raw veggies with the sweetness of fresh mangos and tender raisins. Pair these tasty, textured ingredients with curry seasoning and we’re in business, friends.

I hope you enjoy this recipe as much as I did! Many thanks for reading, and have a wonderful day 🙂


Curried Bulgur and Mango Salad


– 1 cup uncooked bulgur (or, feel free to sub in the grain of your choice!)

– 2 cups low-sodium broth (veggie or chicken broth)

– 1/2 tsp. salt

– a little olive oil

– 1 large onion, diced

– 2 cloves of garlic, minced

– 1 1/2 tsp. good curry powder

– Dash of cinnamon

– 1 peeled and diced fresh mango

– 1/2 cup diced celery

– 1 red bell pepper, chopped

– 1/4 cup chopped fresh cilantro

– 1/3 cup raisins


1) In a small saucepan, bring broth to a boil. Add bulgur, remove from heat, cover, and allow to sit for 20 – 30 minutes, or until bulgur is soft and the majority of liquid is absorbed (not all of the liquid will absorb; you can simply drain the extra off when it’s time to combine it with the rest of the ingredients).

2) Heat a little olive oil in a skillet over medium heat. Sauté onion and garlic until tender, about 4 minutes. Add curry powder, stir to coat, and remove from heat.

3) Combine bulgur, onion mixture, and remaining ingredients in a large bowl. Season with salt and pepper. Enjoy!

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