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raw Mango rice
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5 from 2 votes

Raw mango rice

Raw mango rice is delicately spiced vegan & gluten-free.Can be made with left-over rice too.
Prep Time20 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian
Keyword: raw mango rice, south Indian raw mango rice
Servings: 2


  • 1 cup rice washed and soaked in 3 cups of water for 20 mins
  • 1 cup raw mango coarsely chopped
  • ½ cup grated fresh coconut if using dry coconut soak it for 30 mins in half a cup of warm water
  • 2 medium sized green chillies chopped fine

For the tempering

  • ½ teaspoon mustard seeds/rai
  • ½ teaspoon blackgram / urad dal
  • 1 medium sized dry red chilli broken into 3-4 pieces
  • ½ teaspoon Bengal gram / channa dal
  • ¼ cup groundnuts/cashews
  • 1 sprig curry leaves
  • ¼ teaspoon asafoetida / hing avoid if gluten-free
  • ¼ teaspoon tumeric / haldi powder
  • salt to taste
  • 3 teaspoon groundnut or sunflower oil


For rice

  • Cook soaked rice.Spread out on a large plate to cool.

For mango chilli mixture

  • Heat 1 teaspoon oil in a pan and add ½ a teaspoon of mustard seeds.Let it splutter.
  • Add chopped mango.Cook for 2 minutes.
  • Add the chopped green chillies. Cook for another minute.
  • Next add grated coconut, turmeric powder and salt.
  • Mix well and take off the flame.Let it cool.
  • Pulse the mango-coconut-chilli mixture twice or thrice in a mixer.
  • Take care to keep it coarse as we do not want a smooth chutney here.

For tempering

  • Heat 2 teaspoon oil and add the mustard seeds to it.
  • When they splutter, add bengal gram and black gram.
  • Add the groundnuts ,cashews and stir-fry till them
  • Add the red chilly bits, asafoetida and curry leaves.
  • Stir well and take off the flame.
  • Add the mango-coconut-chilli mixture along with above tempering to the rice.
  • Mix well.


Note: You can also use 2 cups of leftover cooked rice instead of fresh rice.