This tangy mango rice recipe is made with green raw mangoes that are available in plenty during summer. This recipe is very similar to the lemon rice I make, the only difference being the use of grated raw mangoes in place of lemon juice. This is a delicious mango rice recipe and can be cooked in less than 15 minutes if you have cooked rice at hand. It is perfect both to be served as breakfast or packed in the lunchbox. It is known as mavinakayi chitranna in Karnataka. I had it as a relative’s place this Ugadi when it is traditionally made. That is when I took this recipe from her.
Here’s how to make mango rice
Mango Rice Recipe | How to Make Mango Rice
Ingredients
- 2 cups cooked rice
- 2 tbsp. oil
- ½ raw mango grated
- 3 tbsp. peanuts
- 1 tsp. chana dal split chickpeas
- 1 tsp. urad dal split black lentils
- ¼ tsp. turmeric powder
- salt to taste
- 2 red chillies dry
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1 pinch asafetida
- 2 tbsp. grated coconut
- 2 green chillies sliced
- 1 tbsp. cilantro chopped
- 1 tbsp ginger paste
Instructions
- Keep all the ingredients together when you start making this dish.
- Heat oil in a pan. Add mustard seeds and peanuts and saute till peanuts are golden brown.
- Now add heeng or asafetida, chana dal, urad dal and curry leaves. Saute for 1 minute on low flame.
- Add dry red chillies, chopped green chillies and ginger paste and cook for 1 minute.
- Now add grated raw mango along with turmeric powder and salt. Cook for about 5 minutes till raw mango is cooked and looks mushy. It will release water.
- Now add grated coconut or coconut chutney (as I had some leftover). Mix everything well.
- Add cooked rice and mix well taking care not to break the rice grains.
- Serve hot garnished with chopped coriander leaves or cilantro.
- Your delicious mango rice is ready to eat.
Notes
- This is a great dish for using leftover rice or pre-cooked rice. This does work better with previously cooked rice instead of freshly cooked rice.
- When sautéing ingredients always do so on low flame.
- I use half a raw mango as the mangoes I get here are very sour. If you are using a mango that is less sour, feel free to use more. Go as per the tartness you like.
- You can add more green chillies if you like a spicier rice.
- You can couple this rice with raita for a hearty meal.
Nutrition
Step-by-step Pictures for Mango Rice Recipe
Keep all the ingredients together when you start making this dish.
Heat 2 tbsp. oil in a pan. Add 1 tsp. mustard seeds and 3 tbsp. peanuts and saute till peanuts are golden brown.
Now add 1 pinch heeng or asafetida, 1 tsp. chana dal, 1 tsp. urad dal and a sprig of curry leaves. Saute for 1 minute on low flame.
Add 2 dry red chillies, 2-3 chopped green chillies and 1 tbsp. ginger paste or grated ginger and cook for 1 minute.
Now add grated ½ raw mango along with ¼ tsp. turmeric powder and salt. Cook for about 5 minutes till raw mango is cooked and looks mushy. It will release water.
Now add 2 tbsp. grated coconut or coconut chutney (as I had some leftover). Mix everything well. Cook for a minute.
Turn off the heat. Add cooked rice and mix well taking care not to break the rice grains.
Serve hot garnished with chopped coriander leaves or cilantro.
Your delicious mango rice is ready to eat.
Pro Tips
This is a great dish for using leftover rice or pre-cooked rice. This does work better with previously cooked rice instead of freshly cooked rice.
When sautéing ingredients always do so on low flame.
I use half a raw mango as the mangoes I get here are very sour. If you are using a mango that is less sour, feel free to use more. Go as per the tartness you like.
You can add more green chillies if you like a spicier rice.
You can couple this rice with raita for a hearty meal.
Your raw mango rice is ready. Do try it this summer. I promise you that you will love it.
It is pretty easy to make as well and is perfect for the morning rush or a lazy meal.
If you liked this recipe, I request you to leave a * rating either on the recipe or in the comments. Thank you.
If you make this recipe, do share with me on Instagram or twitter using #rachnacooks. I would love to know how it turned out for you.
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Obsessivemom says
I love the flavour of raw mango but won't this get too sour?
Rachna says
That's why I use only half the raw mango. Also don't use the very sour variety. The khatta meetha one works great or otherwise use lesser raw mango as per taste.
Anamika Agnihotri says
I would love to try this recipe. It looks very easy to me. Next time I visit the vegetable store, I will get a raw mango.
Rachna says
Do try and let me know, Anamika. Use less raw mango depending upon how sour you like your rice.
Sanch @ Sanch Writes says
I don't think I've ever eaten mango rice; lemon rice I have but never this. It looks interesting and I do love raw mangoes.
Shilpa Gupte says
This is another recipe I can add to my list of recipes for left-over rice! I usually prepare tomato rice, with peanuts and some other veggies that may be in the fridge. And, I add sambhar powder to it. WIll try this recipe, too, as it also seems to be teekha apart from khatta, right?
The Love of Spice says
I've never tried Mango Rice. Hadn't even heard of it actually. But I've pinned/bookmarked it to try now!
Rachna says
I can imagine. I had it for the first time here in Bangalore especially for Ugadi. It is so simple and so tasty. So many wonderful dishes they make with rice here.