Mango Rice

Its summer time and yes the season of mangoes.They are all over the place,in gardens,in markets, in farms and rightly so King of all fruits is the only respite to all that heat.While some of us wait eagerly for the ripe fruit there are many who wait for the raw ones.You can see many vendors in market,who will cut the raw mangoes into pieces according to the customer’s demand depending on usage like for picking,relish,chutneys or just to use in mango rice.


Mango rice is a great comfort food for south Indian folks.It is tangy, spicy and this recipe makes a nice use of all the green mangoes that keep falling in summer, in the garden.It is ideal to eat with yogurt or nice vegetarian korma and papad.

Scroll below to read the Mango rice recipe:


Mango Rice
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  1. 1 cup rice washed and soaked in 3 cups of water for 20 mins
  2. 1 cup raw mango coarsely chopped
  3. 1/2 cup grated fresh coconut (if using dry coconut soak it for 30 mins in half a cup of warm water)
  4. 2 medium sized green chillies chopped fine
!For the tempering
  1. 1/2 tsp mustard seeds
  2. 1/2 tsp blackgram / urad dal
  3. 1 medium sized dry red chilli broken into 3-4 pieces
  4. 1/2 tsp bengalgram / channa dal
  5. 1/4 cup groundnuts/cashews
  6. 1 sprig curry leaves
  7. 1/4 tsp asafoetida / hing
  8. 1/4 tsp tumeric / haldi powder
  9. salt to taste
  10. 3 tsp groundnut or sunflower oil
!For rice
  1. Cook soaked rice.
  2. Spread out on a large plate to cool.
  3. You can also use 2 cups of leftover cooked rice instead.
!For mango chilli mixture
  1. Heat 1 tsp oil in a pan and add 1/2 a tsp of mustard seeds.Let it splutter.
  2. Add chopped mango.Cook for 2 minutes.
  3. Add the chopped green chillies.Cook for another minute.
  4. Next add grated coconut, turmeric powder and salt.Mix well and take off the flame.
  5. Let it cool.
  6. Pulse the mango-coconut-chilli mixture twice or thrice in a mixer.
  7. Take care to keep it coarse as we do not want a smooth chutney here.
!For tempering
  1. Heat 2 tsp oil and add the mustard seeds to it.
  2. When they splutter add bengal gram and black gram.
  3. Add the groundnuts ,cashews and stir-fry till them
  4. Add the red chilly bits, asafoetida and curry leaves.
  5. Stir well and take off the flame.
  6. Add the mango-coconut-chilli mixture along with above tempering to the rice.
  7. Mix well.
Second Recipe

For more rice bowl recipes click here

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