Mango Millet Salad

This curried mango millet salad combines all the best elements of an incredible summer salad! It's packed with fresh and juicy ingredients, a zesty dressing, and charred corn for some depth of flavor. The hint of curry brings it to a completely new level and makes this salad not only delicious but also surprising.

Millet salad with mango, cucumber, corn, and cilantro.

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Key ingredients and substitutions
How to cook millet (+ tips)
How to dice a mango
Step-by-step instructions
Elo’s tips
How long can I store millet salad?
Optional add-ins
Millet FAQ
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The recipe

Millet is my favorite gluten-free alternative to couscous during summer! It's so similar in texture and works incredibly well in salads!

There are a few things you should pay attention to when preparing it, which is why I'm sharing ALL my tips with you below for the fluffiest, most flavorful millet!

The rest of the salad comes together in no time. It's truly a minimal cooking recipe that you can make on really hot days.

I've served this salad as a side dish at a BBQ and it was so satisfying to see everyone go for a second round of this SALAD! I can also recommend prepping it ahead of time for easy lunches throughout the week.

Key ingredients and substitutions

Ingredients for a millet salad on a wooden cutting board with descriptive labels.

Millet: I like to use large-seed millet vs small-seed millet for more texture and bite. You can substitute it with brown rice if needed.
Ripe mango: The star ingredient of this salad is definitely mango, which adds a sweet and juicy flavor that pairs incredibly well with the curry from the dressing. Choose a soft, ripe mango if possible.
Corn: Grilled corn cobs are best as the charred pieces add some depth to the millet salad. Alternatively, use canned corn and sauté it in a pan. I also really like pre-cooked vacuum-packed corn cobs I find at the grocery store as a nice in-between.
Cucumber: I like English cucumbers or mini cucumbers in this salad. You can leave the skin if it’s organic.
Lemon juice and zest: They are key to making this salad extra refreshing and enhancing the curry flavor of the dressing. Please use an organic lemon for zesting.
Curry powder: Use a high-quality curry powder with a mild flavor.
Fresh cilantro: Substitute with fresh parsley or mint if you don't like cilantro.

How to cook millet (+ tips)

Rinse the millet thoroughly in a fine mesh strainer under cold running water to remove dirt or debris.

Cooked and fluffed millet in a small pot.

Bring the millet and water to a boil. Then reduce the heat to medium. Simmer for 10-15 minutes until most of the water has been absorbed.

Toast the millet before cooking. Add it to a skillet and dry-roast it over medium heat (without oil) for a few minutes until it turns golden brown and fragrant. This enhances its nutty flavor.
The general water-to-millet ratio is 2:1 but be sure to check the package directions for specific cooking times and ratios.
Add vegetable broth powder to the cooking water for extra flavor. You can use vegetable broth powder or a bouillon cube. If you omit the broth, add a generous pinch of salt.
Let it rest! This is key to obtaining a soft millet that is not dry. Once the millet is almost cooked, turn off the heat and cover it with a lid. Let it sit for 10-15 minutes until the remaining liquid has been absorbed. Do not lift the lid or stir the millet while it's resting.
Fluff the millet. After cooking the millet, fluff it with a fork to separate the grains and prevent clumping. This gives it a light and airy texture.

Hand cutting a vertical and horizontal lines in half a mango with a paring knife.

How to dice a mango

Cut the mango lengthwise along the pit. Make vertical and horizontal incisions, then scoop out the mango pieces with a spoon. This method is quick, effortless, and requires no peeling!

Step-by-step instructions

Diced cucumber, mango, and grilled corn on a wooden cutting board.

STEP 1: Prep the ingredients. Optionally peel the cucumber and cut it into small dice. Cut the corn off the cob if using grilled corn. Cut the mango as described above. Finely chop the cilantro and zest the lemon with a lemon zester.

STEP 2: Sauté the corn if using canned corn. Drain and rinse it. Then, add it to a pan with a little olive oil. Sauté over medium-high until for several minutes until lightly charred.

Lemon curry salad dressing in a glass salad bowl.

STEP 3: Make the dressing. Add the extra virgin olive oil, lemon juice, lemon zest, curry powder, and cilantro to a large salad bowl. Give it a good stir. Then, toss the cooked millet with the dressing for it to absorb all the flavors.

Millet salad with mango, cucumber, and corn in a glass salad bowl.

STEP 4: Combine. Add in the rest of the ingredients (mango, cucumber, and corn). Let the salad rest the salad for 15 minutes if time allows.

Elo’s tips

Cook the millet ahead of time to ensure that the millet is cold when you make the salad.
Don't rinse the millet under cold water after cooking. I know that it's a time-saving way to cool the millet, but it will make the millet harder and less fluffy.
Serve chilled. This millet salad tastes best when it's served chilled. Keep it in the fridge until you're ready to serve, and consider adding a few ice cubes to the salad bowl to keep it cool.
Use high-quality ingredients. Since the salad is simple, the quality of the ingredients matters. Use fresh, seasonal produce and good-quality olive oil to enhance the flavors of the salad.
Adjust the seasoning to taste. Taste the salad as you go and adjust the seasoning to your liking. You might want to add salt, lemon juice, or spices depending on your preference.
Add a source of protein to serve it as a main course. These oven-roasted chickpeas are a great option.

How long can I store millet salad?

You can store this mango millet salad in an airtight container in the refrigerator for up to 3 days. After that, the mango tends to fall apart and the salad gets soggy.

Optional add-ins

Sunflower seeds or pumpkin seeds. These nutty seeds add crunch to the salad.
Green onions add a sharp, oniony flavor to the salad, and also provide a pop of color. Red onion is lovely too.
Ripe tomatoes: For color and a summery taste.
Roasted vegetables: Like sweet potatoes, carrots, or zucchini add a smoky and sweet flavor to the salad.
Green peas add a sweet and delicate flavor to this grain salad.
Vegan feta cheese for a salty and tangy flavor.
Kidney beans or chickpeas add a hearty and filling element to bulk this easy millet salad up.

Millet FAQ

Is millet a grain?

Yes, millet (also known as foxtail millet) is a small, round, whole grain. It is a staple crop in many parts of the world, including Africa and Asia.

Is millet gluten-free?

Yes, millet is naturally gluten-free and a great option for people with celiac disease or gluten intolerance.

What does millet taste like?

Millet has a mild, nutty flavor and a slightly crunchy texture. It is similar to quinoa or couscous in terms of taste and texture.

How to substitute millet?

Millet can be substituted with other grains in salad recipes, such as rice, quinoa, or wheat couscous (if not gluten-free).

Is millet healthy?

Yes, millet is a nutritious whole grain that has high amounts of fiber, protein, vitamins, and minerals. It is also a good source of antioxidants and has a low glycemic index. It's also sometimes used in baked goods, such as muffins or bread, to add texture and nutrition.

Is millet low FODMAP?

Yes, millet is considered a low FODMAP food, which means it is safe for people with irritable bowel syndrome (IBS) who follow a low FODMAP diet. However, it is important to note that some people with IBS may still be sensitive to millet and should monitor their symptoms.