Jasmine Rice Salad with Mango Chutney

Description
Makes 8 servings.

Ingredients

 * 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 jasmine 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

Directions
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.