Raw Mango Rice is one of the easiest quick meal that I whip up in the morning for my kids lunch box. Raw mango or green mangoes are grated and mixed with rice. In Kerala we call it as “pacha manga choru”.
The best thing about living in Kerala is the abundance of raw mangoes during summers; I like to use them as much as possible.
Left over rice is a must for me once school starts especially for my son. He has suddenly started to grow so tall and he needs some good carbs for lunch at school. His sudden “growth sprout” is making him more hungry and he keeps raiding my pantry when not at school. If you have a 12 or 13 year old son at home, you might understand me better. 
Mango rice can be done in about 7 min flat for me (remember I am super fast) yes, the grating of raw mango does take in a bit of time, I admit that….but as usual, I use my food processor for grating….and that does make me super fast when I am in the kitchen!
Once you have grated green (raw) mangoes; then life cant be much easier…..you just have to heat up all the ingredients and mix the rice…yes! its that easy!
A word about peanuts, it has protein and is said that nuts are a good source of dietary protein and contain amino acids that are essential for growth and development. For this simple reason, I include a bit more peanuts in my children’s diet. Plus, the roasted peanuts adds an extra “crunch” to the mango rice.
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Grated Mango Rice
- Total Time: 12 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
A quick and flavorful lunch, this mango rice is ready in minutes. Add crunch with peanuts and veggies!
Ingredients
- 1 medium Raw Mango
- 4-5 cups (950-1180 ml) Cooked white rice
- 3 tbsp Peanuts
- 4-5 Whole Kashmiri Chilly
- 1/2 tsp Organic Turmeric Poweder
- 3/4 tsp Mustard seeds
- 1/2 tsp Chana dal
- 1/2 tsp Urad Dal
- 1 sprig Curry Leaves
- 1/4 tsp Asafoitida /Hing/ Kayam
- 2 tbsp Refined Oil
- Salt
Instructions
- Peel and grate the raw mango.
- In a large kadai or pan, heat oil. Add mustard seeds, channa dal, and urad dal. Add broken red chilies and curry leaves.
- Add 1 tablespoon of raw peanuts (or more, to taste) and roast for 2-3 minutes.
- Add the grated raw mango, salt, and mix. Cook for 1-2 minutes.
- Add turmeric and mix well. Add cooked rice and heat through. Sprinkle asafoetida.
- For the Soup:
Notes
- For a sweeter flavor, use ripe mangoes instead of raw mangoes, adjusting the amount of salt accordingly.
- Toasted peanuts add extra crunch; for a smoother texture, finely chop or pulse them before adding.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 15
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 5
Frequently Asked Questions
What type of mango works best for grated mango rice?
Use a firm, slightly underripe mango so it holds its shape when grated. Varieties like Tommy Atkins or a green mango give a nice tartness that balances the rice.
Do I grate the mango raw or cook it first?
Grate it raw. The fresh, tangy shreds get mixed into the cooked rice, and the residual heat softens them just enough while keeping their bright flavor.
Can I use leftover rice for this recipe?
Day old refrigerated rice actually works well here because the grains are drier and more separate. Just break up any clumps before mixing in the grated mango and seasonings.
