Mango Rice is a traditional South Indian dish made using raw mangoes, rice, and an aromatic tempering of spices. It’s tangy, flavorful, and perfect for summer when raw mangoes are in season. This simple yet tasty rice dish is known as “Mangai Sadam” in Tamil and is often enjoyed as part of a festive or everyday South Indian meal.
If you love tangy, spicy flavors and want to try something new with rice, this recipe is a must-try!
Table of Contents
🥭 Why You’ll Love Mango Rice
- Quick to make—under 30 minutes
- No onion, no garlic—ideal for fasting or special diets
- Naturally vegan and gluten-free
- Perfect for lunchboxes or light meals
- A great way to use up leftover rice
🍚 Ingredients
Main Ingredients:
- 1 cup raw rice (or 2.5 cups cooked rice)
- 1 medium raw mango (grated, about ¾ cup)
- Salt to taste
- 1–2 green chilies, finely chopped
- 1 tbsp oil (preferably sesame or coconut oil)
For Tempering:
- 1 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1 tsp chana dal (split Bengal gram)
- 1–2 dried red chilies
- 8–10 curry leaves
- ¼ tsp turmeric powder
- A pinch of asafoetida (hing, optional)
🍳 How to Make Mango Rice
Step 1: Cook and Cool the Rice
- Cook 1 cup of rice and let it cool completely.
- Spread the rice on a plate to keep the grains separate.
Step 2: Grate the Mango
- Wash and peel the raw mango.
- Grate it using a fine grater and set aside.
Step 3: Tempering
- Heat oil in a pan.
- Add mustard seeds and let them splutter.
- Add urad dal, chana dal, red chilies, and curry leaves.
- Sauté until the dals turn golden.
- Add green chilies, turmeric, and a pinch of hing.
- Add grated mango and sauté for 2–3 minutes until it softens slightly.
Step 4: Combine with Rice
- Add salt and the cooled rice to the pan.
- Mix gently so the mango mixture coats the rice evenly.
- Cook for another 1–2 minutes on low heat.
Step 5: Serve
- Serve warm or at room temperature with papad, curd, or pickle.
🌟 Tips and Variations
- Use slightly sour raw mangoes for the best flavor.
- Add roasted peanuts or cashews for crunch.
- Can be made with millet or brown rice for a healthier version.
- Add grated coconut along with the mango for a Kerala-style twist.
🥗 Serving Suggestions
- Serve with a bowl of plain curd or raita
- Pair with potato fry, masala vada, or papad
- Great for picnics, lunchboxes, or a quick meal on hot days
❓ FAQs About Mango Rice
1. Can I use leftover rice?
Yes! In fact, using leftover cooked rice makes the process even faster and ensures non-sticky grains.
2. Is mango rice spicy?
It’s mildly spiced. You can adjust the chili quantity as per your taste.
3. Can I make this ahead of time?
Yes, mango rice keeps well for up to 1 day in the fridge. Bring to room temperature or warm slightly before serving.
4. Which mango is best for mango rice?
Any firm, unripe mango with a tart flavor works well. Totapuri and raw Alphonso are popular choices.
🥭 Final Thoughts
Mango Rice is a celebration of summer flavors and South Indian tradition. The tangy mango, tempered spices, and fluffy rice create a perfect medley of taste and texture. It’s quick, comforting, and totally addictive!
So the next time you have raw mangoes on hand, skip the usual and treat yourself to this vibrant dish.
Don’t forget to share this recipe with your friends and family—they’ll love it too!