Andhra Style Mango Rice Recipe

If you are looking for an easy recipe to make with rice and mango, then you have come to the right place. This raw mango rice is a delicious dish made with raw green mango.

It is very similar to mango pulihora but more flavorful with the addition of freshly ground spice paste with shredded coconut. Add some cooked chickpeas or sprouts to make this a wholesome dish. Serve with plain yogurt and enjoy!!

About the Recipe

Summers also mean mango season in India. We get mangoes all through the year here in the US, thanks to the imported mangoes from Hawaii and other tropical countries. But I think the best mangoes are available only in the summer.

We enjoy both sweet ripe and raw green mangoes. I have some great recipes with mangoes to make in summer - like this raw mango dal, mango chaat or this teepi avakaya.

Today I have a tangy and slightly spicy raw mango rice recipe. Recipe courtesy is adapted from a Telugu cooking show. Though this dish is almost like mango pulihora or mango chitranna. But it tastes more flavorful with the addition of freshly ground masala with shredded coconut.

It can be a one pot meal if you add a protein. My favorite is to add some cooked chickpeas (either kabuli or black) or sprouts or crispy tofu. Serve it with some plain yogurt for a simple and comforting meal.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

It might look this Andhra style mango rice needs a lot of ingredients. But rest assured, most of these are pantry staple ingredients. Here's what you need to make this recipe:

• raw mango:
  • look for green mangoes that are firm to touch. You want them to taste sour.
  • If they are soft, they might be ripe and the dal will not have its characteristic tangy taste.
  • If by any chance, your mango is not sour, then add some lemon juice to add tanginess to the rice.
• rice: you can use any medium or long grain rice. I use sona masoori rice. You can use basmati or brown rice too. Leftover rice is great to use here.
• for the masala or spice paste:
  • dry red chilies and green chilies
  • coriander & cumin seeds
  • grated or shredded coconut - I recommend using either fresh or frozen shredded coconut. But you don't have it, then use dried coconut. Simply reconstitute it in hot water for 15 minutes.
• other ingredients:
  • raw peanuts - you can also use roasted unsalted peanuts.
  • chana and urad dal
  • dry red chilies, asafetida (hing), curry leaves
  • turmeric, salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

To make this easy raw mango rice recipe, start by cooking the rice either in a pressure cooker or Instant pot. Make sure that the grains are separate and not mushy. Remove the cooked rice into a big wide bowl to cool down.

Then peel and chop the mango. Next make the spice paste: dry roast dry red chilies, coriander seeds and cumin seeds until fragrant. Let cool slightly and then grind along with chopped mango and grated coconut into a smooth paste.

Heat oil in a pan, add the mustard seeds, chana, urad dals and peanuts. Fry until seeds and peanuts are golden and then add the curry leaves.

Stir in the ground masala paste and cook on medium flame until mango doesn't smell raw anymore, about 6-8 minutes. Season with salt.

Add the cooked masala paste to the rice. Gently mix to evenly coat the rice with the spice paste. Taste and adjust the seasoning by adding more salt, if needed and enjoy!!

Expert Tips

• I suggest to taste the mango before using. This will let you know how sour it tastes. If it not sour enough then stir in some lemon juice into the green mango rice at the very end.
• Feel free to use any medium or large grain rice. Make sure that the rice is not mushy and the grains are separate. But leftover rice can also be used.
• Substitute rice with other grains like barley (like in this barley pulihora), quinoa, farro or any kind of millet.
• The mango masala paste can be made ahead of time and refrigerated for up to 3 days. So when ready to make, just cook some rice or use leftover rice, mix the masala for a quick and easy weeknight meal. 

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