Vegan Fonio Mango Salad

Prep: 10_mins Cook: 5_mins


2 tsp Biona Extra Virgin Olive Oil 

185g Biona Fonio

475ml water

¼ red onion, diced

150g cherry tomatoes, halved

½ cucumber, diced

1 mango, pitted and diced

1 ½ tbsp chopped parsley

½ lemon, juiced

70g roasted cashews

½ tsp salt

Pinch of black pepper


  1. Add the oil and fonio to a pan, and toast for 2 minutes on a medium/low heat. 
  2. Add the water, then simmer for 10 minutes or until the water is absorbed. Fluff the grain with a fork before serving.
  3. Meanwhile, prepare the salad. In a medium bowl, combine all of the other ingredients: diced onion, cherry tomatoes, cucumber, mango, parsley, lemon juice, cashews, salt, and pepper. When the fonio has cooled, add it to the bowl. Toss to combine. 
  4. Serve into 6 separate bowls and enjoy!

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