Easy Raw Mango Rice – Lunch box special

Raw Mango Rice is a typical South Indian rice dish. From the name you could guess that the main ingredient in this is raw mango.

Mangoes are the national fruit of India. There are varied varieties of mangoes and similarly varied different recipes all over India. Each region of India has its own special dish with Mango. Mangoes have a unique flavor that is tangy when raw and sweet when ripe. So in some dishes that use tangy flavor, they add raw mango instead of tamarind. Some even use raw mangoes in fish curry. We have Instant Pickle using raw mango in this space.

Raw Mango Rice

This rice is apt for lunch boxes, traveling, and making use of some leftover rice. As the name suggests, it uses raw mango which gives a tangy taste to the dish. As the school season started in other parts of the world ( In the US now it’s summer vacation) the main stress for moms is to pack Lunchboxes for their kids. Even if we pack something, it should come home empty. This Raw Mango rice will serve the purpose.

How to make raw mango rice

You can cook the rice the previous day if you don’t have time in the morning. Just a few ingredients that too always available at home. Add rice…tada..delicious Raw Mango Rice is ready. It is best accompanied by some fryums or pickles or Potato fry as I served. You will be happy to see your kids bring back the empty lunch boxes. Add or decrease the spice according to your kid’s tastes. You can also enjoy this dish when you don’t have time to make an elaborate meal but still want to make something special.

More Raw Mango recipes

Raw mango ginger cooler

Pacha Mango Chammanthi/ Raw Mango Dip

Raw Mango And Drumstick Curry

Love Mango? Check out our Easy Mango Recipes.

Want to make a Lunch Meal Plan? – check out our Weekly Lunch Meal plan menu

Recipe with step-wise instructions

INGREDIENTS

Raw Mango Grated – 3/4 cup

Cooked rice – 1 1/2 cups

Onions – 1/2 cup sliced

Green chilies – 2 sliced

Peanuts – 2 tbsp (optional)

Channa dal – 1 tsp

Mustard seeds -1/2 tsp

Turmeric powder – 1/4 tsp

Curry leaves – few

Oil – 1 1/2 tsp

Salt – As required

METHOD

• Heat oil in a wide pan.
• Crackle mustard seeds. Then add channa dal.
• When it turns golden, add onions, green chilies, and curry leaves.
• When onions turn translucent, add peanuts.
• Saute’ for a minute. Add grated mango.
• Saute for about 2 minutes or till the raw smell goes.
• Then add turmeric powder.
• Add cooked and cooled rice. Add the required salt and mix thoroughly.
• Switch off. Let it sit for at least 1 hour before serving. So the taste blends well with rice.
• Serve with fryums, pickles, or potato fry.

NOTES

1. Let the cooked rice cool down well before adding it to the grated mango. This prevents rice from becoming mushy.
2. Instead of green chili, you can add dry red chili.
3. Adding peanuts is optional, but adding them gives a nice crunchy feel.

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