Mango Rice

A vibrant, tangy, and sweet South Indian rice dish perfect for a quick meal.

⏱Prep: 15 min

🔥Cook: 20 min

⏲Total: 35 min

🍽4 servings

Vegetarian

Ingredients

Tap to check off

Step-by-step

Ensure your rice is cooked and completely cooled. Fluff it gently with a fork.
Heat sesame oil in a large pan or kadai over medium heat.
Add mustard seeds and let them splutter. Then add urad dal and fry until light golden brown.
Stir in asafoetida, dry red chilies, green chilies, and curry leaves. Sauté for about 30 seconds until fragrant.
Add the grated or finely chopped raw mango and turmeric powder. Cook for 2-3 minutes, stirring occasionally, until the mango softens slightly but still retains some bite.
If using, add the roasted peanuts at this stage and mix well.
Add the cooled cooked rice to the pan. Sprinkle salt to taste.
Gently mix everything together, ensuring the mango mixture and spices are evenly distributed throughout the rice. Be careful not to mash the rice.
Cook for another 2-3 minutes on low heat, allowing the flavors to meld. Taste and adjust salt if needed.
Garnish with fresh chopped coriander leaves and serve hot or at room temperature.

Per serving

Make it last

Refrigerator 3-4 days

Store cooled Mango Rice in an airtight container. It’s best consumed within 2 days for optimal flavor and texture.

Freezer Not recommended

Freezing is not ideal as the texture of the rice and mango can change upon thawing, becoming mushy.

Reheat Stovetop/Microwave

Reheat gently in a microwave for 1-2 minutes, stirring halfway, or on the stovetop with a splash of water, covered, until warmed through.

Using leftover, cooled rice is crucial for this recipe as it prevents the rice from becoming mushy and allows it to absorb the flavors better.
Adjust the amount of green chilies and dry red chilies based on your spice preference. For extra tang, a tiny pinch of jaggery can be added along with the mango.