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After trying Mango curry, I was ready to expand my raw mango recipe repertoire. So when I saw this recipe for Mango-Coconut Pulao on a telugu cooking show, I promptly noted it down.

With Summer being in full swing in our neck of woods, fresh green mangoes are widely available in the Indian groceries. I always make sure that I get a few, so I can use them to make pappu (dal) or this aam ka panna or this masala curry. But this mango coconut pulao is simple to make and is perfect one-pot meal for weeknights.

Print Recipe
Mango Coconut Pulao (Pilaf) Yum
Mango Coconut Pulao (Pilaf)
Course main course
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice - cooked
  • ½ cup Mango Raw - chopped
  • 1 Onion - medium, chopped
  • ¼ cup Carrot - chopped
  • 2 chilies Green - chopped
  • 1 tsp Ginger+Garlic paste
  • ½ cup Mint - chopped
  • ½ cup Coconut Fresh - grated
  • 1 Cinnamon " stick
  • 3 Cloves
  • 2 pods Cardamom
  • 1 Bay leaves
  • to taste Salt
Course main course
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice - cooked
  • ½ cup Mango Raw - chopped
  • 1 Onion - medium, chopped
  • ¼ cup Carrot - chopped
  • 2 chilies Green - chopped
  • 1 tsp Ginger+Garlic paste
  • ½ cup Mint - chopped
  • ½ cup Coconut Fresh - grated
  • 1 Cinnamon " stick
  • 3 Cloves
  • 2 pods Cardamom
  • 1 Bay leaves
  • to taste Salt
Mango Coconut Pulao (Pilaf)
Instructions
  1. Heat 2tbsp ghee or oil in a saute pan; add cinnamon stick, cloves, cardamom pods and bay leaves; saute until fragrant, add onions, green chilies and cook until onions are lightly browned around the edges.
  2. Add ginger+garlic paste and cook for a minute. Next add mango cubes and carrots. Cover and cook until the veggies are tender, make sure that they don't turn to mush.
  3. Next add salt, chopped mint, cooked rice and grated coconut. Mix well, cover and cook for 3-4 minutes. Serve hot.
Recipe Notes

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2 thoughts on “Mango Coconut Pulao (Pilaf)”

  1. Hi Pavani, long time since I could visit you and I am so glad I am back because this and the tomato chutney previous… oh my, I have alot to catch up on here 🙂 Best wishes!

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