Mango Rice

Mango is frequently appearing in the dishes for sometime now, at my place. I have had Panha, Mango sherbet, Mango chutney, Aamras, Kulfi and what not! In addition to my mangakkari, my MIL brought me two big bottle full of mango pickle. That will hardly survive for three months at my place, given that I have pickle with everything!

My cousin suggested I try this Mango rice, since its a little bit different from the usual mango dishes. I made this immediately since any idea to shorten the cooking process in summer is welcome. So here is the recipe.


  • Cooked rice                     :         2 cups

To Grind:

  • Mango                                :          1/2 of a medium sized one, peeled
  • Coconut                             :         1/4 cup
  • Ginger                                :         1″
  • Curry leaves                    :        1 sprig
  • Coriander leaves           :         a handful
  • Hing                                    :        two pinches
  • Jeera                                  :         1/2 tsp
  • Green Chilies                 :          4-5, per taste


  • Oil                                      :            1 tsp
  • Mustard seeds              :            1 tsp
  • Urad dal                          :            1/2 tsp
  • Peanuts                           :            a handful
  • Chana dal                       :             1/2 tsp
  • Curry leaves                 :              1 sprig
  • Red chilies                     :             1-2


  1. Peel the mango, halve it and grind it into a coarse state with the other ingredients. It should NOT be a paste and should resemble the mixture in the below picture. Running in the mixie for 2-3 short pulses is enough.
  2. Heat oil in a kadai. Add the mustard seeds and red chilies. Once the mustard seeds crack, add the rest of the ingredients. When everything is brown, add the ground mango mix and cook for a minute. Take off the heat and add the cooked rice and serve hot with papaddam.

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