Give A Tangy Makeover To Your Steamed Rice With This Raw Mango Rice Recipe

The inevitable end of the mango season is coming soon. Unfortunately, we have to bid adieu to our ‘king of fruits’ in the coming month. But before it perishes from our sight, we have to fully reap the presence of this pulpy fruit. India has a wide variety of mangoes that are famous all over the world and a lot of them are transported as well for its rich quality. The sheer love for the mangoes has inspired us to experiment with it in innumerable ways. There is a plethora of dishes that can be whipped up with this juicy fruit. We are always surrounded by the ripe mangoes and have enjoyed them in countless ways. But have you tried the savouries which include raw mangoes? If not, then you should definitely get your hands on some. Raw mango rice is a perfect choice to get you to hook on these tangy fruits. This recipe hails from South India. Raw mango rice gives a zingy twist to a bowl of plain rice with the classic South Indian tadka of mustard seeds, curry leaves, dried red chilies et al. You can easily prepare this dish without any complex cooking skills, that too in just a few minutes. This recipe will surely impress everyone who enjoy all things spicy and tangy. So, without delaying any further, here’s the recipe of raw mango rice.


  • 1 ½ cup rice, cooked
  • 1 medium-large boiled raw mango, mashed
  • 1 ½ inch ginger, finely grated
  • 1 tbsp mustard seeds
  • 1 ½ tbsp Bengal gram (chana dal)
  • 1 tbsp split black gram (urad dal)
  • 10-12 fresh curry leaves
  • 2-3 nos. dried red chillies
  • ¼ tsp turmeric powder (haldi)
  • 3-4 tbsp roasted peanuts
  • A pinch of asafoetida (hing)
  • Oil as required 
  • Salt to taste


1. In a non-stick pan add 2 tbsp of oil and heat it over high flame. When the oil is hot enough, lower the flame to medium-low.

2. Add mustard seeds and stir them until they crackle. After that add Bengal gram, split black gram, curry leaves, ginger and dried red chillies. Sauté them for a couple of minutes or until the curry leaves are slightly crispy.

3. Add asafoetida and stir it for 1-2 min. Transfer the entire mixture into a small bowl and keep it aside.

4. In the same pan, again add 2 tbsp of oil with raw mango, salt, roasted peanuts and turmeric powder. Sauté them for a couple of minutes and cover it with a lid until the mangoes turn mushy and soft completely.

5. After that add the prepared seasonings and mix it well. Keep it covered for 3-4 minutes.

6. Add the entire mixture to the cooked rice. If needed you can add more salt or any other seasoning of your choice.

7. Gently mix the rice and the mixture together for a couple of seconds.

Your delicious mango rice is ready to be devoured.