- Place oil in saucepan over medium heat. Stir in onion, garlic and ginger; cook until softened, about 2 min. Stir in rice and cook another 2 min. to lightly toast rice.
- Add broth, mango, salt and pepper to saucepan; bring to boil. Cover and reduce heat to lowest setting. Cook 15 min., or until rice is tender. Fluff rice with fork. Stir in mint to serve.
Tip: For added flavour and texture, mix 1/3 cup (75 mL) unsalted, roasted cashews, coarsely chopped, into saucepan when adding the stock.