Mango rice

Mango Rice

I am in constant search of simple recipes to cook for lunch boxes. Usually, I cook some simple lunch to take to office. It all changed in last few months when due to extreme weather conditions, I just feel like getting up late in the morning. So my lunch boxes were getting affected. I started cooking rice in the morning but pack the previous day’s gravy with it. But then, I have always felt it is not a good idea to pack gravies in lunch boxes as it is difficult to eat them in office. It is not an issue for me as my office is very near to home and I come home for lunch, but I feel bad for V. So from last one week, I am trying my best to get back to my old routine of packing either such quick fix rice items or chapathis for lunch.

I tried this recipe a couple of days ago. It is inspired by a recipe from the book “Pleasure of rice cooking” by Sneha R Vij. I had picked up this book in Bangalore before coming here but have hardly used it. This particular recipe caught my attention because we both are big fans of mangoes.

I did a minor change to the recipe – I added few finely chopped mangoes along with a mango paste. It gave a very nice bite to the dish. The aroma that comes out of the dish while frying, is very very intoxicating. Ever since I tried this,we have become huge fans of this mango rice. It is making a regular appearance in my boxes these days.

1 cup rice
1/4 cup raw mangoes roughly chopped and 1/4 cup very finely chopped
1/2 tea spn chana dal
1 tea spn mustard seeds
1/2 tea spn urad dal
1 tbl spn fresh/frozen coconut
3-4 green chilies
4-5 curry leaves
A pinch asafoetida
A pinch turmeric

Cook rice – make sure each grain is separate, It becomes mushy if the rice is soft.
Grind coconut with turmeric, 1/2 tea spn mustard seeds and 1/4 cup coarsely chopped mangoes, to a very coarse paste without adding any water.
Heat oil and add chana dal. When it is turning brownish, add mustard seeds and urad dal. Add curry leaves, green chilies and asafoetida. Fry for a min.
Now add the finely chopped mangoes and fry for few minutes till they become soft. Add the ground paste and fry till a nice aroma comes out. Add salt and rice. Mix well.
Serve hot.

Serves : 2
Preparation time : 25mins

PS: Increase or decrease the quantities of mangoes depending on sourness.
For better texture and taste, do not include the skin (mangoes available in US have a very thick skin which do not taste well).
Even the left over rice from previous day can be used for this.

Mango rice

34 thoughts on “Mango rice”

  1. Shilpa …I made this once, recipe given by my friend called Mango Chitranna. This one sounds interesting as you have made a paste of mango, coconut. I still have a mango, after making Appe Huli twice. Dont know if it is ripe, coz i forgot abt it totally. Will try it for afternoon lunch. Thanks

  2. The fresh curry leaves in the appealing pictures, make my mouth water. I do not get any curry leave here. I heard from Indian store managers that it is banned.

  3. Wow, I love this mango rice Shilpa..Can just go on eating this ;)..Urs looks perfect and so appealing….Hope you are feeling better now..

  4. Good Morning,

    I just loved the colour of the dish, and I’m quite sure the dish itself must be tasting so good.

    As usual I love your write up.



  5. hi shilpa,
    i had tasted this mago rice and was searching for a proper recipe.had tried grating mango and adding to the seasoning just to get it all sticked to the frypan.ur recipe seems a new one .thank you.gonna try it soon.

  6. Hi Shilpa,
    I visited your site a couple of days back when I was trying to find some new recipes to try out. I tried out your date cake it was yummy…. ( I finished it off all alone in one day). Thanks for the recipe.
    My mom makes mango rice during the summer. I wanted to eat it once and didn’t have mangoes at home. So this is want I did. Picked up mango pieces from pickle ( this particular brand of pickle had some sort of oil smell so I wasn’t very keen on eating them) washed them in water. I ground mango pieces, dessicated coconut, green chillies, garlic and coriander togather to coarse paste. heated up oil in kadai, added mustard, hing, urad daal, chana dal,curry leaves turmeric, finally added the ground paste, salt and fried for a while till I got a nice aroma. I used this paste to mix with rice. I refrigerated the remaining paste and used it over a period of one week. This is a solution to people who dont have option to get fresh mangoes……. ( though seems like a crazy idea). I offered it to my friends and they loved the taste.

  7. I would like to know if the mango used for Mango Rice should be ripe one or raw .

    Shilpa: Vipul, it should be a raw mango. I think I forgot to mention, will update. Thanks.

  8. Hi Shilpa,

    Your recipe comes at the correct time.
    This is the season for raw mangoes. I am from Goa….
    And your recipe looks nice and easy. I am a working mother of two lively boys (6 and 9 years) and my oldest told me I am a lousy cook and now I am on a trip of proving him wrong. Kids always have a way of teaching us new things. Thank God they are not adulterated as adults.
    So thanks for your recipe. I am definitely going to try it.
    Your lively comments before the recipe are really heartwarming. Keep going Shilpa. You’re doing great !!

  9. I love this rice! The raw mango is awesome! I miss Indian ‘kairi’ , the mangoes here lack that punch!

    P.S: my arusuvai post is coming up by the weekend!! Thanx!!

  10. Hi,

    I stay in US and we do not get mangoes here. But we do get Mango Pulp. Can it be done with mango pulp too?


    Shilpa: No, it requires raw mango. Check the frozen section in Indian stores.

  11. Lakshmi Rajesh

    Same problem here of running around to office and try and make quick fix lunch boxes. This recipe seems easy and I will definitely try it out. Thank you

  12. Hi Shilpa,

    Quite a nice recipe.

    But I make the mango rice without grinding it. Infact mango rice tastes very good if you grate the mango and then you fry the grated mango in gingelly oil alongwith channa and urad dal. Toss in some peanuts while frying and mix this to the rice.


  13. Was surfing this site for my tomorrows lunch box..this is gonna be ther for tomorrow 🙂 Thanks a lot shilpa..

  14. HI Shilpa I made this today. But we ate it with chips and namkeen. What is the normal accompaniment?

    By the way this is the first time I am using a paste with grated mustard seeds.

    I am not really sure if I used a raw mango. I think I used a ripe mango. It had a salty and sweet taste. I kinda like it.

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