Raw Mango Rice

Ingredients

• 300 g (1½ cups)rice
• 2raw mangoes, grated
• 1 tbspgreen chillies, chopped
• 2 tspginger, chopped
• 10curry leaves
• 4 tbspcooking oil
• 35 g (¼ cup)peanuts
• 3 tbspcashew nuts
• 1 tbspurad dal
• 2 tspmustard seeds
• 4dried red chillies
• 1 tsp, plus more to tastesalt
• To tasteasafoetida
• To tasteturmeric
• To tastefresh coriander

Instructions

1. 1

   Soak the rice

   Wash the rice and leave it to soak for about 15 minutes.

2. 2

   Cook the rice

   Put about 1.65 litres (7 cups) of water and 1 tsp salt in a large pan. Add the soaked rice and cook until done.

3. 3

   Drain the rice

   Tip the rice into a colander and let the excess water drain away.

4. 4

   Fry the nuts

   Heat the oil in a pan over a low heat. Fry the peanuts and cashews until golden and crisp, then lift them out and drain them on the cooked rice.

5. 5

   Toast the spices

   Add the urad dal and mustard seeds to the same pan.

6. 6

   Add the chillies

   When the dal turns golden, add the curry leaves, chopped green chillies, whole dried red chillies and asafoetida. Mix well.

7. 7

   Cook the mango

   Stir in the turmeric and grated raw mango.

8. 8

   Soften the mango

   Cover the pan and cook over a low heat until the mango is slightly soft.

9. 9

   Combine the rice

   Add the cooked rice, ginger and salt, then mix well. Sauté for a few seconds, until everything is evenly combined.

10. 10

    Finish and serve

    Add fresh coriander and serve hot or cold.

What is raw mango rice?

Raw mango rice is a South Indian rice dish in which tart grated mango is mixed with cooked rice and a spiced oil tempering. It is related to the family of South Indian seasoned rice dishes, with mango providing a sharp, fruity note.

This version balances the mango with crisp peanuts and cashews, aromatic curry leaves and chillies. Keeping the rice separate and adding it after the mango has softened helps the flavours mingle without turning the dish into a mash.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 7g protein, 30g carbs, 23g fat.

The rice supplies most of the carbohydrates, while the oil, peanuts and cashews contribute much of the fat; the nuts also provide some protein. Pair a serving with a vegetable side and a protein-rich dish such as dal or yoghurt for a more balanced plate.

Choose the mango and rice

Tart mango: Use firm, unripe mangoes for the bright sour flavour this dish relies on. If your mangoes are especially sour, taste the mixture before adding all the rice.

Rice: Any rice that cooks into distinct grains is a good fit. Drain it thoroughly so the tempering clings to the grains rather than becoming watery.

Build the tempering

Mustard and dal: The mustard seeds and urad dal go into the oil first; let the dal turn golden before adding the aromatics. This gives the oil a savoury, toasted base.

Leaves and chillies: Curry leaves, green chillies and dried red chillies add fragrance and heat. Add them carefully to the hot oil, as damp curry leaves can splutter.

Fry the nuts gently

Low heat: Fry the peanuts and cashews slowly until golden and crisp, then remove them before cooking the other ingredients. A gentle heat helps them colour without scorching.

Keep the crunch: Draining the nuts onto the cooked rice keeps them ready to be mixed through at the end. Avoid leaving them in the pan while the mango cooks, as they can soften.

Watch the mango texture

Slightly soft: Cover the mango mixture and cook just until the grated fruit begins to soften. It should retain some texture rather than collapsing completely.

Even coating: Once the rice goes in, fold and toss until the grains are coated with the spiced mango mixture. Mix gently to keep the grains intact.

Serve it warm or cold

This recipe can be served hot straight from the pan or cooled and served at room temperature. Fresh coriander added at the end brings a fresh contrast to the tangy mango and toasted nuts.

Serve it as a main with yoghurt or a simple vegetable side, or offer smaller portions alongside other South Indian dishes.

Recipe notes & tips

• Drain the cooked rice well so the finished dish does not turn soggy.
• Keep the heat low while frying the nuts so they colour evenly.
• Have the curry leaves and chopped chillies ready before adding them to the pan.
• Taste the mango mixture before combining it with the rice, since mangoes vary in tartness.
• Fold the rice through gently to keep the grains separate.

Variations

• Adjust the heat: Use fewer green or dried chillies for a milder dish.
• Change the nuts: Replace the cashews with extra peanuts if preferred.
• Add more herbs: Finish with extra fresh coriander for a fresher flavour.
• Use leftover rice: Add chilled cooked rice, breaking up any clumps before mixing.
• Serve with yoghurt: Offer plain yoghurt alongside to contrast with the tart mango.

Common mistakes to avoid

• Wet rice: Drain it thoroughly before mixing so excess water does not dilute the seasoning.
• Burnt nuts: Fry them over low heat and remove them as soon as they are golden.
• Scorched spices: Add the aromatics once the dal is golden and keep the pan moving.
• Mushy mango: Cook it only until slightly soft, as directed, rather than until it breaks down.
• Broken grains: Fold the rice in gently instead of stirring vigorously.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat thoroughly in a pan or microwave; add a small splash of water if the rice seems dry. It can also be served cold.

Frequently asked questions