By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 2
248 cal · 20 min
Mango Rice with Raw Mango
Recipe GLPR5296ea8bdaeda5
A vibrant, tangy South Indian rice dish made with freshly grated raw mango, aromatic spices, and roasted lentils. The raw mango adds a bright sour note while the tempering of mustard seeds, lentils, and peanuts creates a complex flavor base. Light, refreshing, and naturally gluten-free and vegan.
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Ingredients
1½ tablespoons Oil
½ teaspoon Mustard seeds
½ teaspoon Chana dal (Bengal gram)
1 tablespoon Peanuts
1 teaspoon Split urad dal
1 Dry red chili, broken into pieces
5½ Curry leaves
½ teaspoon Ginger paste
2 Green chilies, finely chopped
¼ teaspoon Turmeric powder
pinch Asafetida (hing)
1 cup Raw mango, grated
to taste Salt
2 tablespoons Desiccated coconut (or fresh/frozen)
2 cups Cooked rice
Directions
Wash and peel one medium raw mango. Using a box grater, grate the mango into a bowl and measure out 1 cup. Prepare all remaining ingredients and place them within reach, as you will need to add them quickly during cooking.
Heat the oil in a large pan or skillet over medium heat until it shimmers.
Add the mustard seeds and let them pop for about 15-20 seconds, stirring occasionally.
Add the chana dal and peanuts. Reduce heat to medium-low and stir continuously until they turn golden brown, approximately 2-3 minutes. This step is important—if the oil is too hot, the lentils will remain hard and raw.
Add the split urad dal and continue stirring until it turns light brown, about 1-2 minutes.
Add the broken red chili pieces and curry leaves. Fry for about 15 seconds until fragrant.
Stir in the ginger paste and chopped green chilies. Cook for about 30 seconds.
Add the turmeric powder and asafetida. Stir well, then immediately add the grated raw mango and salt to taste. The quick addition prevents the spices from burning.
Mix well and cook for 2 minutes or until the mango softens and becomes tender.
Add the desiccated coconut and stir to combine. Cook for 1 minute to lightly toast the coconut.
Add the cooked rice and gently fold it in with a spatula, being careful not to break the rice grains.
Continue gently stirring until all ingredients are well incorporated and the rice takes on a yellow color from the turmeric and mango, about 2-3 minutes. Make sure the rice is heated through.
Transfer to a serving dish and serve hot.
Comments
Chana dal, urad dal, asafetida, and curry leaves will require a dedicated trip to an Indian grocery—these are not stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners in Charlotte. The recipe calls for cooked rice to start, so the stated 20 minutes ignores both rice cooking time (15–20 minutes if starting from scratch) and prep work; count on 40–50 minutes total. The ingredient list is straightforward otherwise, and fresh mango is seasonally available and affordable March through September in North Carolina. This is a light, two-serving side dish that reheats adequately, though the raw mango works best served fresh the same day.
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