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Mango rice is a very simple and tasty mixed rice dish. It is made with a mango paste, and already boiled rice. Make it on days where you want a tasty and yummy dish with less work.
Prep Time5 mins
Active Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: South Indian
Keyword: Mango, RICE, with coconut, without garlic
Yield: 5 People


  • 3 Cups Cooked rice
  • 1 Raw Mango
  • 1/4 Cup Peanut
  • 1/4 Cup Coconut Grated
  • 1 inch Ginger
  • 1 Green Chilly
  • Few Curry leaves
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Chana dal
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chilly powder
  • Salt To taste


  • In a pressure cooker, cook the peanuts for 2-3 whistles and keep it aside.
    Tangy Mango Rice
  • Take 3 cups of cooked rice at room temperature. And make sure that the rice is not too sticky.
    Tangy Mango Rice5
  • Peel and slice the raw mangoes. Take the sliced mangoes in a blender jar.
    Tangy Mango Rice10
  • To this, add coconut, green chilly, ginger and curry leaves and blend it to a smooth and thick paste.
    Tangy Mango Rice3
  • Heat oil in a kadai and add mustard seeds.
    Tangy Mango Rice2
  • Once it splutters, add chana dal.
    Tangy Mango Rice9
  • Once the dal turns light brown, add the ground paste and saute for 2-3 minutes.
    Tangy Mango Rice1
  • Now add salt, chilly powder and turmeric powder and saute in low flame till oil separates from the sides. Keep stirring it often to avoid it sticking to the bottom of the kadai.
    Tangy Mango Rice8
  • Add cooked peanuts to the kadai
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  • Mix the peanuts well, and saute for another 2-3 minutes.
    Tangy Mango Rice6
  • Now add the cooked rice and mix well. Switch off the stove. Now Mango rice is ready.
    Tangy Mango Rice4


  1. I generally buy fresh groundnut, peel them and store the peanuts in my freezer. So, I used those for this dish. And the resulting peanuts are quite soft and easy for my mother-in-law to eat. However, to add a crunchy texture to the rice, you can use either dried or fried peanuts. 
    If you are using dried or fried peanuts, no need to boil them. But add it immediately after adding channa dal, and saute along with it for 2 minutes. 
  2. Use Kashmiri red chilly powder instead of normal chilly powder to give a nice color to the rice. 
  3. Make sure to use rice that is at room temperature or lower, if you use hot rice, it will turn mushy when you mix it with the mango paste. So instead, use hot mango paste, and mix the cooled rice into the pan on heat so your rice will warm up.