Authentic Mango Rice Recipe – Sesame & Mustard Seed Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Mango Rice Recipe – Sesame & Mustard Seed Flavors

Hey everyone! If you’re anything like me, the mere thought of mangoes instantly transports you to a happy place. And this Mango Rice? It’s sunshine on a plate! I first made this during mango season a few years ago, and it’s been a family favorite ever since. It’s a wonderfully fragrant and flavorful dish that’s surprisingly easy to put together. Let’s dive in!

Why You’ll Love This Recipe

This Mango Rice isn’t just delicious; it’s a celebration of South Indian flavors. The combination of tangy raw mango, crunchy peanuts, and the delightful pop of mustard seeds in sesame oil is simply irresistible. It’s a perfect light lunch, a vibrant side dish, or even a comforting meal on its own. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup basmati rice
• 3 cups water
• 1 tablespoon sesame oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• ¼ teaspoon asafoetida (hing)
• 4 dried red chillies
• 10 curry leaves
• 1 raw green mango
• ¼ teaspoon turmeric powder
• 3 tablespoons raw peanuts
• Salt to taste

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for long-grain basmati; it stays fluffy and separate, which is exactly what we want. I prefer the aged basmati for its extra aroma and texture. (Approximately 150g)

Sesame Oil: Regional Variations & Flavor Profile

Sesame oil adds a beautiful nutty aroma. South Indian cuisine uses it generously! You can find both light and dark sesame oil. I prefer light sesame oil for this recipe, as it has a more delicate flavor. (Approximately 15ml)

Mustard Seeds: Black vs. Yellow – What’s the Difference?

You’ll often find both black and yellow mustard seeds. Black mustard seeds are bolder and more pungent, which is what we’re going for here. (Approximately 5g)

Urad Dal: A South Indian Staple

Urad dal (split black lentils) adds a lovely texture and subtle nutty flavor. It’s a staple in South Indian cooking. (Approximately 3g)

Raw Mango: Selecting & Preparing

The raw mango is the star! Choose a firm, green mango that yields slightly to pressure. Grating it is the easiest way to incorporate it into the rice. (Approximately 100g)

Asafoetida (Hing): The Unique Flavor Enhancer

Asafoetida, or hing, has a unique, pungent aroma that transforms when cooked. Don’t be put off by the smell – it adds incredible depth to the dish! (Approximately 1g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and helps the rice stay fluffy. Then, cook the rice with 3 cups of water until it’s fully done. Once cooked, set it aside to cool slightly.
2. Now, heat the sesame oil in a pan over medium heat. Add the mustard seeds and let them splutter – this is where the magic begins!
3. Once the mustard seeds start popping, add the urad dal and sauté until golden brown. Keep an eye on it, as it can burn quickly.
4. Add the asafoetida, dried red chillies (break them in half for more flavor!), and curry leaves. Stir for about 30 seconds until you can really smell the aromas.
5. Toss in the raw peanuts and roast them until they’re lightly browned and crunchy. Then, incorporate the grated raw mango and turmeric powder. Sauté for another 2-3 minutes, allowing the mango to soften slightly.
6. Finally, gently combine the cooked rice with the mango-spice mixture. Fluff it gently to ensure the flavors are evenly distributed. Taste and adjust the salt as needed.

Expert Tips

• Don’t overcook the rice! Slightly undercooked rice is better than mushy rice.
• Roasting the peanuts really brings out their flavor.
• If you don’t have time to grate the mango, you can finely chop it instead.

Variations

This recipe is super versatile! Here are a few ideas:

• My Mom’s Touch: My mom always adds a pinch of red chilli powder for an extra kick.
• Coconut Flakes: My friend loves adding toasted coconut flakes for a bit of sweetness and texture.
• Cashews: Swap the peanuts for cashews for a richer flavor.

Vegan Adaptation

This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain hidden ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

If you’re sensitive to spice, reduce the number of dried red chillies or remove the seeds before adding them to the pan.

Festival Adaptations (e.g., Onam, Makar Sankranti)

This Mango Rice is a wonderful addition to festive meals like Onam or Makar Sankranti. It’s light, flavorful, and adds a touch of seasonal freshness to the spread.

Serving Suggestions

Serve this Mango Rice warm with a side of cooling yogurt and some crunchy Indian pickles. It’s a complete and satisfying meal! It also pairs beautifully with a simple dal or vegetable curry.

Storage Instructions

Leftover Mango Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What type of rice works best for this mango rice?

Basmati rice is the best choice! Its long grains and fluffy texture hold up well with the flavors.

Can I use a different type of mango?

While raw green mango is traditional, you can experiment with other slightly tart mango varieties.

How can I adjust the sourness of the rice?

Adjust the amount of raw mango you use. You can also add a squeeze of lime juice at the end for extra tang.

What is asafoetida and can I omit it?

Asafoetida is a unique spice that adds a savory depth. If you can’t find it, you can omit it, but the flavor won’t be quite the same.

How long does this mango rice stay fresh?

Stored properly in the refrigerator, it stays fresh for up to 2 days.