Mango Rice

Ingredients

• 15 ml (1 tbsp)olive oil
• 5 ml (1 tsp)mustard seeds
• 1chilli (or whole dried chilli)
• 2.5 ml (1/2 tsp)urad dal
• 2.5 ml (1/2 tsp)chana dal
• 5curry leaves
• To tasteonion, sliced
• 80 g (1/2 cup)raw mango, grated
• 2.5 ml (1/2 tsp)turmeric
• 7.5 ml (1 1/2 tsp)chilli powder
• 10 ml (2 tsp)ground coriander
• 370 g (2 cups)cooked brown rice
• To tastesalt

Instructions

1. 1

   Toast the spices

   Heat the olive oil in a wok or kadhai and add the mustard seeds and whole red chilli. When the seeds begin to splutter, add the urad dal, chana dal and curry leaves. Turn the heat low and lightly roast the dals for 1 minute, until golden.

2. 2

   Cook mango

   Add the sliced onion and cook for 3–4 minutes, until translucent but still crunchy. Stir in the grated raw mango and spices, then cook for 2 minutes. Add the cooked brown rice and salt.

3. 3

   Toss and cover

   Toss until the spices are evenly mixed through the rice. Cover and cook for 3–4 minutes to let the flavours permeate. Adjust the spices if needed and serve with fresh curd.

What is mango rice?

Mango rice is an Indian rice dish that combines cooked rice with grated raw mango, spices and a tempering of toasted ingredients. The tart fruit gives the rice its distinctive bright flavour.

This version uses brown rice and cooks the mango briefly with turmeric, chilli and coriander, then lets everything mingle under a lid. It can be served alongside curry or enjoyed by itself.

Nutrition and macros by portion

The nutrition label shows one serving as written: 804 calories, 16g protein, 156g carbs, 13g fat.

Most of the carbohydrate comes from the brown rice, while olive oil supplies most of the fat; the lentils and rice contribute protein. To balance the plate, serve it with a generous portion of vegetables or alongside a vegetable-rich curry.

The key ingredients

Raw mango: Choose a firm, unripe mango for a sharp, tangy taste. Grate it so it distributes through the rice.

Dals: Urad dal and chana dal add little toasted, nutty bites. Keep the heat low so they turn golden without burning.

Cooked rice: The recipe uses cooked brown rice, which is sturdy enough to toss with the mango and spices.

Build the tempering

Mustard seeds: Let them splutter in the hot oil before adding the other tempering ingredients; this releases their flavour.

Curry leaves and chilli: Add these with the dals, then lower the heat and roast for a minute. The leaves should become fragrant, while the dals turn golden.

Keep the onion crunchy

Cook the sliced onion for 3–4 minutes, just until translucent but still crunchy, as the method specifies. Stir it occasionally so it cooks evenly.

Add the grated mango and spices after the onion, and cook for 2 minutes. This short cooking time keeps the mango's tang prominent.

Finish without mashing

Once the rice is added, toss rather than stirring vigorously so the grains stay intact and the spices coat them evenly.

Cover and cook for 3–4 minutes, then check the seasoning. The rice should be hot throughout, with the mango and spices distributed through it.

How to serve it

Serve the mango rice with fresh curd, as suggested, or use it as an accompaniment to a curry or stew. Its tangy, spicy flavour pairs well with milder dishes.

For a simple meal, serve it on its own while warm. Keep any extra curd on the side rather than mixing it into the pan.

Recipe notes & tips

• Have the cooked rice and grated mango ready before heating the oil, as the tempering cooks quickly.
• Keep the heat low while roasting the dals so they turn golden rather than dark.
• Use a firm raw mango to keep the dish tangy and avoid adding excess moisture.
• Add the cooked rice once the spices have cooked with the mango for 2 minutes.
• Taste before serving and adjust the spices as the recipe suggests.

Variations

• Adjust the chilli: Use less chilli powder for a milder version.
• Use white rice: Substitute cooked white rice for the brown rice, keeping the same method.
• Add vegetables: Toss in cooked vegetables with the rice for a more substantial dish.
• Make it without dried chilli: Use a fresh chilli instead, as offered in the ingredient list.
• Serve with curd: Add fresh curd at the table for a cooling contrast.

Common mistakes to avoid

• Burning the dals: Lower the heat after the mustard seeds splutter and roast the dals gently for 1 minute.
• Overcooking the onion: Stop after 3–4 minutes, while it is translucent but still crunchy.
• Cooking the mango too long: Keep its spiced cooking time to 2 minutes before adding the rice.
• Breaking up the rice: Toss gently until the spices are mixed through rather than stirring roughly.
• Skipping the covered finish: Cover for 3–4 minutes so the flavours can permeate the rice.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions