Mango Rice
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Mango rice is just one style of South Indian rice dish among many different variations. Mango rice has a very unique flavor due to the tartness of the mangoes, the sweetness of the coconut, and the heat of the chilies all being mixed together. This is a simple but flavorful and satisfying light lunch!
For Rice
- 1 cup long-grain rice, I am using basmati rice
- 1 tablespoon oil
- 1/2 teaspoon salt
- 2 cups water
For mango seasoning
- 2 cups raw mango peeled and shredded
- 3 tablespoons oil
- 1/2 teaspoon mustard seeds, rai
- About 10 curry leaves
- 2 tablespoons peanuts
- 2 tablespoons roasted chana, optional
- 1 tablespoon ginger sliced, adrak
- 2 green chili seeded and sliced lengthwise
- 1/4 teaspoon turmeric, haldi
- 1/4 teaspoon red chili powder
- 1 teaspoon salt
- 1/4 cup coconut freshly shredded, I am using frozen shredded coconut
- 1 tablespoon sugar
- 2 teaspoons lemon juice, use as needed
Wash and soak the rice in about 3 cups of water for at least 15 minutes.
Drain the rice. In the saucepan cook, the rice with 2 cups of water, salt, and oil over medium-high heat, bring rice to a boil then turn the heat to low, cover the pan, and cook the rice for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. Note: Cooked rice expands to about 4 times its original size, so be sure to use the proper size pan.
Heat the oil in a saucepan over medium heat, oil should be moderately hot, add mustard seeds.
When the seeds crack adds peanuts, and roasted chana, stir fry for one minute until peanuts are lightly brown.
Add green chili, curry leaves, and ginger, and stir for a few seconds.
Next add coconut, mango, sugar, salt, turmeric, and red chili mix it well and cook over low heat for 3-4 minutes until the mango is just tender, do not overcook the mango.
Gently fold the rice with mango and turn off the heat. Mango rice is ready to serve.
Turn off the heat and if needed drizzle some lemon juice.
Indulge in taste of South Indian Mango Rice: mango rice Indian recipe
Mango rice is a vegan, gluten-free, kid-friendly, quick & easy delectable South Indian dish that features the vibrant flavors of ripe mangoes combined with aromatic spices and cooked rice. Typically served as part of festive meals or enjoyed as a quick and flavorful lunch option, mango rice showcases the culinary diversity and richness of South Indian cuisine. Whether you're looking to explore new flavors or simply craving a taste of home, this mango rice recipe is sure to delight your taste buds with its unique blend of sweet, tangy, and savory flavors.-
Preparing the Rice: Washing and Soaking
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Cooking the Rice: Simmering to Perfection
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Tempering the Spices: Enhancing Flavor
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Adding Crunchy Elements: Peanuts and Roasted Chana
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Infusing Aromatics: Green Chili, Curry Leaves, and Ginger
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Incorporating Mango and Coconut: Adding Sweetness and Freshness
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Combining Rice and Mango Mixture: Creating Harmony
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Finishing Touches: Drizzling Lemon Juice
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Shubhi Jain
November 9, 2016 at 2:25 amMango Rice is totally new recipe for me. Thanks for it
leeshin
March 17, 2016 at 11:32 pmas the summer season is in the queue, im checking on more recipe with mango, thank you for showcasing this dish
swati
March 11, 2016 at 5:52 amLiked mango rice receipe….
Hazel Lewry
March 10, 2016 at 4:18 pmIs the mango fully ripe, or is it still hard and green? This looks delicious 🙂
Manjula Jain
March 10, 2016 at 6:04 pmHazel mango should be hard and green, cooking mango works even better
robin
March 10, 2016 at 3:59 pmLooks delicious. Most mangos are orange and soft and almost impossible to grate. Yours appears to be green and hard. Are you using an unripened mango?
Have enjoyed so many of your recipes all of which have been delicious.
Manjula Jain
March 10, 2016 at 6:05 pmRobin yes I am using unripened mango, raw mango
Cynthia Powers
March 10, 2016 at 1:14 pmThis looks amazing. I have a question about the mango. Unfortunately, green has two meanings, the color and not ripe. In this case, is this a mango with a green skin that is ripe or should the mango not be ripe?
Manjula Jain
March 10, 2016 at 6:07 pmCynthia, use raw mango unripened, it should be white inside