Mango Rice

This is one of my all time favorites! When raw green mangoes are in season this is a perfect item to add to your lunch menu or even breakfast. In fact this is so good that you can eat it any time of the day. There are two key ingredients: Rice and Mango. There are many different alternatives to how you can make this dish:

  • Rice can be substituted with vermicelli, poha, or ground rice
  • Mango can be substituted with lemon juice, tamarind juice, or grapefruit juice

But mango is ultimately the best choice!

1 cup of rice (sona masuri or basmati)
1 raw green mango

1/4 cup cashews and/ or peanuts
1 tsp mustard seeds
1 tsp chana dal (split yellow gram)
1 tsp urad dal (de-husked split black gram)
3-4 whole dry red chilli
1 tsp turmeric powder
pinch of asaforetida
salt to taste
1 jalapeno sliced (optional)
few curry leaves
1 tbsp oil

Cook the rice in two cups of water until cooked. The rice should be cooked but firm not sticky. Set aside.

Chop the mango into pieces. Process in a food processor into a puree.

Meanwhile heat 1 tbsp oil in a pan. Add all the seasoning ingredients except the jalapeno and curry leaves and fry till lightly brown. Add the sliced jalapeno and curry leaves and continue frying for 2-3 minutes.

Transfer the rice to a large bowl. Add the mango puree and fried seasoning. Add salt and mix thoroughly.

Refreshing and so yummy you will want to try this immediately!

See Also:
Mango Vermicelli

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