Mango And Coconut Rice Recipe

Name: Mango And Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large raw mango (The mango should be sour); 3 cups cooked long-grain rice (I use Kohinoor brand); 2 tablespoons oil; 1 teaspoon ghee; 1 teaspoon mustard seeds; ½ teaspoon fenugreek seeds (methi); ¾ teaspoon cumin seed; ½ cup fresh grated coconut; 8 fresh curry leaves, washed; 5 red chilies; salt; ¼ teaspoon turmeric powder; 1 teaspoon fresh coriander leaves, washed

Servings: persons

1 large raw mango (The mango should be sour)
3 cups cooked long-grain rice (I use Kohinoor brand)
2 tablespoons oil
1 teaspoon ghee
1 teaspoon mustard seeds
½ teaspoon fenugreek seeds (methi)
¾ teaspoon cumin seed
½ cup fresh grated coconut
8 fresh curry leaves, washed
5 red chilies
salt
¼ teaspoon turmeric powder
1 teaspoon fresh coriander leaves, washed

1
Grate the raw mango with the peel.
2
Make a paste of coconut, cumin seeds and red chillies.
3
In a large skillet, heat the oil on medium flame.
4
Once its hot, toss in the mustard seeds and fenugreek seeds.
5
Allow to crackle.
6
Once they stop crackling, add the ground paste and turmeric powder.
7
Mix well and then add curry leaves.
8
In a broad based vessel, warm the rice by adding ghee.
9
While mixing, take care that the rice does not break.
10
In another vessel, now add the raw mango and keep mixing it on low flame.
11
After 3-4 minutes, remove from flame.
12
Cool the mixture.
13
Add it to the cooked rice with the required salt.
14
Mix softly and garnish it with finely chopped corriander leaves.
15
Serve hot with any spicy gravy or pappadams.
16
Add more red chilli powder if required.
17
Serve hot and enjoy!

586

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large raw mango (The mango should be sour), 3 cups cooked long-grain rice (I use Kohinoor brand), 2 tablespoons oil, 1 teaspoon ghee, and more.

Yes, Mango And Coconut Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango And Coconut Rice

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