Mango Rice Recipe
- Yields: 4 servings
- Time: 30 minutes
Ingredients
- 2 cups cooked rice (preferably cooled and fluffy)
- 1 cup grated raw mango
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal (optional)
- 1 teaspoon urad dal (optional)
- A few curry leaves
- 2 tablespoons roasted peanuts (optional)
- ¼ teaspoon turmeric powder
- Salt to taste
Directions
- Heat oil in a pan on medium flame. Add mustard seeds and allow them to splutter.
- Add chana dal, urad dal, dried red chilies, peanuts, and curry leaves. Sauté until golden and aromatic.
- Add turmeric powder and grated raw mango. Cook for 2–3 minutes until slightly softened but still fresh in flavor.
- Add salt and mix well.
- Add the cooked rice to the pan and gently mix until the mango mixture is evenly combined with the rice.
- Cook for another 2–3 minutes on low flame, stirring gently.
- Serve warm or at room temperature with papad, pickle, or curd.
Tips
Mango Rice is a popular South Indian dish made with cooked rice, grated raw mango, and flavorful tempering spices. This tangy and aromatic mango recipe is light, refreshing, and perfect for lunch boxes, quick weekday meals, or festive offerings. The natural sourness of raw mango blends beautifully with mustard seeds, curry leaves, and mild spices, creating a comforting and satisfying dish. For best results, use slightly cooled, separate grains of rice to avoid a mushy texture.
Credits
Traditional Indian mango pickle recipe.
Related Recipes
Mango Lassi
Mango Milkshake
Mango Mojito
FAQ's
It’s better to use cooled, fluffy rice with separate grains. Hot rice may become mushy when mixed.
You can store it in the refrigerator for up to 1 day in an airtight container. It tastes best when fresh.
Yes, chana dal and urad dal are optional. However, they add a nice crunch and authentic South Indian flavor.
Yes, reduce or skip the dried red chilies to adjust the spice level.
It pairs well with papad, curd (yogurt), pickle, or a simple vegetable side dish.