Easy Raw Mango Rice My Food Story

on May 10, 2023, Updated Jul 03, 2024 Who is as excited as me that mango season is finally here? I’m going a little crazy with mangoes currently, which is going to result in an overload of mango recipes on this blog. Starting with this tangy 30 minute raw mango rice. If you are anywhere near raw mangoes, I recommend picking them up immediately and heading straight home to try this out. I make this every summer because raw mangoes are just plenty here in India, and you can’t resist picking them up. And life is not the same without them.

Why This Mango Rice Recipe Is A Winner

Just the fact that there is raw mango in this rice stir fry is amazing. But what’s even better is that it’s one of those 30 minute meals. Yes, I’m saying that this can be on the table in under 30 minutes so that you can enjoy a steaming bowl of tangy, nutty brown rice which is also healthy even on days when you get home at 8 PM. Traffic slowing you down every day? I got your back.

Ingredients you’ll need to make Raw Mango Rice

Oil: Any neutral-flavoured oil with a high smoke point, such as vegetable, canola or sunflower oil, can be used. Mustard Seeds: A teaspoon of these small, round seeds are used in this recipe to add a nutty and pungent flavour to the dish. Urad Dal: Also known as black gram skinned and split, this ingredient is a type of lentil that adds a nutty flavour and crunchy texture to the dish. Chana Dal: This is a type of split gram that is similar to urad dal but has a sweeter and nuttier flavour. Just like urad dal, this adds an extra crunch to the dish. Dried Red Chilies: To to add heat and a smoky flavour. Onion: One large onion is sliced and added to the pan to add sweetness and depth of flavour to the dish. Raw Mango: Peeled and grated raw mango is added to the dish to add a tangy flavour and a touch of sourness. This forms the flavour base for the recipe so no, you can’t skip it! Red Chili Powder: This adds heat along with the dried red chillies. The powdered form coats the rice better! Turmeric Powder: This bright yellow spice adds a warm and earthy flavour to the dish, as well as a vibrant colour. Curry Leaves: Two sprigs of curry leaves are added to the pan to add a distinctive flavour and aroma to the dish along with a slight crunch! Salt: To bring out the flavours of the other ingredients, of course!

How to make Raw Mango Rice

Heat oil in a large pan or kadhai and add mustard seeds, urad dal, chana dal and red chilies. Saute for a minute till the dals are lightly brown.
Add onions, cook for 3-4 minutes.
Add raw mango. Cook the raw mango till it starts wilting slightly (a minute or two.)
Mix in red chilli powder, turmeric powder, salt and curry leaves.
Add cooked rice and toss everything together. Cover and cook on low flame for 3-5 minutes.
Sprinkle with a few more curry leaves or coriander, if you like, mix and serve hot. Turn this Mango Rice into a meal with some raita and papad on the side. It’s one of those quick dishes that can save the day and have everybody at the table asking for seconds. Love raw mangoes? Or just mangoes in general? Tell me all about it. Find me on Twitter and Instagram