Nut-Free Raw Mango Rice

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 20 minutes
Rate the Recipe:
Makes the most of the summers! A popular rice dish from Southern India, Raw Mango Rice is a variation of lemon rice but with the tanginess of raw mangoes. Try out this nut-free, vegan recipe.


  • 2 tbsp sesame oil
  • 1 tsp mustard seeds (sarson)
  • 1 tsp dhuli urad dal (split black gram)
  • 1 tsp chana dal (split chickpea)
  • 1 sprig curry leaves
  • 1/4 tsp asafoetida (hing)
  • 1 cup grated raw green mangoes
  • 2 green chillies sliced
  • 1/2" piece of ginger chopped
  • 2 cups boiled rice
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp salt or to taste
  • 2 tbsp chopped coriander leaves


  • To begin, peel and grate 1 cup raw green mangoes and keep aside. Take 2 cups of boiled rice and keep aside.
  • Heat sesame oil in a pan. Add in mustard seeds (sarson), chana dal (split chickpea), and urad dal (split black gram). Mix. My kitchen is a nut-free kitchen. If you are using peanuts, add them now.
  • Add in asafoetida (hing) and curry leaves. Saute until the dals begin to colorize.
  • Next, add in the grated mangoes. Mix well.
  • Add in the green chillies and ginger. Saute until the liquid dries up a bit.
  • Now add in the boiled rice along with turmeric powder and salt. Mix well. Cover with a lid and let it cook for a minute or two.
  • Finish with chopped green coriander leaves. Mix well. Check the salt and add more if required.
  • The Raw Mango Rice is ready to serve. Garnish with whole red chillies and chopped coriander leaves. Serve hot.


  • Make sure the rice is at room temperature and not hot. Day-old rice works best for this recipe.
  • My kitchen is a nut-free kitchen. Feel free to add nuts of your choice. Peanuts and cashews go well with this recipe.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Monidipa Dutta.

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Raw Mango Rice Nut Free Recipe