Mango Rice: a refreshing colourful South Indian preparation that speaks of the essence of summer with its tangy and aromatic flavours. It is a delightful preparation combining fluffy rice with the ripe juice of mangoes and gives a tasteful mix that's both satisfying and invigorating. A whole meal begins with freshly cooked rice, either jasmine or basmati, light and fragrant. While the rice is cooling down, it is combined with grated or diced ripe mangoes with its characteristic natural sweetness and a hint of acidity. Try this vibrant mango rice recipe for lunch. The magic of Mango Rice lies in its seasoning; usually enhanced through a tempering of mustard seeds, urad dal, and curry leaves that adds depth and delights with its crunch. The normal mixture consists of chopped green chilies and fresh coriander, added with that wondrous spice and freshness of green leaves. Roasted peanuts or cashews are yet added in some variations to give a texture and flavour twist to it. This is a delicious recipe of mango rice for summer meals. Mango Rice makes not only the most delicious main course but also the perfect accompaniment to serve with an array of dishes, right from yoghurt to fiery curries. Vying for the top of the table with its bright colours and aromatic headiness during the mango season, no matter how it has been served-be it in a great get-together or a simple lunch, it truly is the epitome of Indian culinary traditions, celebrating the delight of seasonal ingredients and wholesome flavours.

• 1 cup rice
• 1 raw mango
• Salt
• 1/2 tsp turmeric powder
• Coriander
• 2 tbsp peanuts
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 pinch hing
• Green chilli
• 1 tsp chana dal
• 1 tsp urad dal
• Cooking oil

• Raw Mango Rice has a refreshing taste, and freshness shows vibrancy, refreshing the air of summer into an amazing blend of tastes.
• With colours and tangy flavours, this dish is to be prepared with ease, and thus, the pleasure of rice and raw mangoes ends up being mouth-watering. It is ideal for lunch or dinner and sure to be a more tasty and healthier meal for anyone. Here's the step-by-step procedure.
• Take 1 cup of rice and wash and soak it in water for about 20 minutes. This is a soaking process to make the rice grains perfectly cooked without lumps.
• Once the soaking time has elapsed, drain out all the water and place the rice in a pot with 2 cups of water. You cook it until it is soft, not soggy; this may take up to 15-20 minutes depending on the kind of rice you use. Once the rice has been cooked, spread it on a plate to cool down to avoid clumping.
• Now, let the rice cool for a little while. It's time to get ready with the showstopper: raw mango. Peel and grate 1 medium-sized raw mango; keep it aside.
• This raw mango shall give an extremely luscious tang to the dish which would balance the rich of the rice as well as the spices incorporated.
• Now, heat 2 tablespoons of oil in a pan over medium heat. When oil heats up, add 1 teaspoon of mustard seeds and let them sputter. This is the mustard seed popping in sounds, which ensures that the flavours from these mustard seeds have infused into the oil and the dish forms its foundation.
• When the mustard seeds have spluttered, add 1 teaspoon of chana dal, 1 teaspoon of urad dal, and 2 tablespoons of peanuts in the pan and fry until these become golden brown. This would give a crunchy texture and nutty flavour to the rice.
• Now add 1 sprig of curry leaves and 2-3 chopped green chilies to the pan. If you like a bit of spice, adjust this number of chilies to your taste.
• You will also need to add a pinch of hing (asafoetida), which has a wonderful flavour complementary to that of the above ingredients. For a minute or so, saut all the above ingredients in the oil, so that the flavours mingle.
• Add the grated raw mango to the pan. Let it cook for 2 to 3 minutes till it becomes a bit soft. The heat will let the sour juices of mango flow out and combine with all flavours accordingly.
• Once the mango has softened, add half a teaspoon of turmeric powder along with salt, as per your taste. Mix all together to ensure that the spices are spread equally throughout the mixture made of mango.
• At this point, add cooled rice. Mix them using a spatula. Try not to break the rice; you just need the rice to be coated well with mango and spices in a harmonious presentation of flavours.
• Finally, garnish it with fresh coriander chopped and sprinkled on Raw Mango Rice. This finishing touch gives a burst of freshness, besides assuring brilliant colour that enhances the presentation in terms of flavour.
• Serve Raw Mango Rice either fresh or at room temperature. It can be had with the goodness of yoghurt or raita and makes for a full, satisfying meal. It is particularly great during the hot summer months when raw mangoes are available and add a great zesty flavour to your table.
• Conclusion: It is a appetizing preparation, fusing the tanginess of raw mango with the comforting flavour of rice, and that's what recipe of Mango Rice is all about a simple preparation in a few easy steps, without much ado and the least number of ingredients. Just relish the bright flavours and the textures that make Raw Mango Rice very popular in many homes!