Raw Mango Rice is a beloved South Indian dish that brings together the sharp tang of green mangoes with nutty crunch and warm spices. I first tried this at my neighbor’s house and couldn’t believe how something so simple could taste so amazing. The combination of fresh mango, coconut, and traditional tempering creates magic in every bite.
About the Recipe
This recipe takes basic rice to new heights with minimal effort. The raw mango adds a natural sourness while coconut brings sweetness. The tempering with mustard seeds, lentils, and peanuts creates layers of texture and flavor. It’s a great way to use seasonal green mangoes and makes a filling meal on hot days.
Why You’ll Love This Recipe
– Quick and easy – ready in just 30 minutes
– Perfect balance of tangy, spicy, and nutty flavors
– Great for meal prep and lunch boxes
– Stays fresh for hours without refrigeration
– Uses simple pantry ingredients
– Kid-friendly – you can adjust the spice level
– Works as a main dish or side
Cooking Tips
– Use firm, sour green mangoes for best results
– Cook rice slightly dry to prevent mushiness
– Let rice cool completely before mixing
– Toast the peanuts well for extra crunch
– Adjust chili quantity based on preference
– Don’t skip the tempering – it adds crucial flavor
Serving and Storing Suggestions
Serves 4-6 people. Prep time: 15 minutes, Cook time: 15 minutes
Serve at room temperature with plain yogurt or raita
Keeps well for 24 hours at room temperature
Pack for picnics or lunch boxes
Store in an airtight container
Similar Recipes
- Lemon Rice
- Coconut Rice
- Tamarind Rice
- Curd Rice
Nutrient Benefits
Raw mangoes are rich in Vitamin C and antioxidants. The dish offers protein from peanuts and lentils, healthy fats from coconut, and carbohydrates from rice. Turmeric adds anti-inflammatory benefits, while curry leaves provide iron and vitamins.
Raw Mango Rice
Ingredients
Ingredients
For the chutney
- 1 Raw mangoes Medium sized
- 3 tbsp Fresh grated coconut
- 4-5 Red chillies Long ones
- 1 tsp Mustard seeds
- 2 tsp Haldi powder
- 200 g Long grained rice
For seasoning:
- 1/4 Cup Groundnut Oil
- 2 tsp Mustard
- 3 tsp Urad Dhal
- 2 tsp Chana Dhal
- 2 tbsp Roasted Peanuts
- Curry Leaves Few
- 2-3 Red Chillies
- Coriander Leaves Few leaves
- Salt to taste
Instructions
Method
- Cook the rice as usual, but with less water (it must not be sticky). Let it cool.
- Grate the mango,with the skin. Keep 2 tbsp of grating aside.
- Grind coconut, mango, mustard, turmeric & red chilli to a thick chutney like consistency
- In a Kadai heat the oil, season with mustard, urad dhal, chana dhal, groundnuts, curry leaves & red chilli
- When done, add little turmeric & the masala paste. Mix well with the seasoned oil
- Add the cooked rice, add salt, & mix well. Add the 2 tbsps mango grating also, add coriander leaves. Serve with any raita or chips.
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Frequently Asked Questions
Can I make this recipe with leftover rice?
Yes. Day-old rice works great. Just make sure the rice is at room temperature and not too sticky. Break up any lumps before mixing with the mango mixture.
How spicy is this dish?
The spice level is adjustable. Start with fewer chilies and add more to taste. The coconut helps balance the heat.
Can I make this ahead for parties?
This dish tastes even better after a few hours as flavors meld. Make it up to 24 hours ahead and store at room temperature.
Is there a substitute for raw mango?
While raw mango gives the authentic taste, you can use lemon juice or amchur (dried mango powder) for tanginess.
How do I select the right mango for this recipe?
Choose firm, unripe green mangoes that feel hard when pressed. They should be sour rather than sweet.
