Green Mango Rice

Recipe PREP 10 min, plus soaking time COOK 35 min

Green Mango Rice

PREP 10 min, plus soaking time COOK 35 min

Description & Benefits

Tennis ball-sized sour mangoes shine in this quick, tangy mango rice, inspired by South Indian and tabbouleh flavors. Unripe mango is rich in vitamin C, aids digestion, and boosts immunity. Indian ponni rice provides B vitamins like thiamine and niacin. Fennel supports digestion and reduces bloating with anti-inflammatory compounds. Herbs and spices enhance satiety, helping lower sodium intake.

Originating in Tamil Nadu, ponni rice is partially boiled in the husk, and tends to retain major B vitamin such as thiamine and niacin. Fennel seeds improve meal digestion, helping with bloat, and contains anti-inflammatory polyphenolic compounds including anethole, fenchone, methyl chavicol, and limonene that also aid the digestive process. The use of herbs and spices promotes satiety, encouraging lower sodium intake.

Note: Use any hard, green unripe mango.

Tools & Equipment: Grater

Ingredients

4 SERVES

2 cups ponni rice
Salt
½ tsp lime juice (optional)
1 (250 g) unripe green totapuri mango
1 Tbsp extra virgin olive oil
½ cup (50 g) cashew nuts
2 tsp (10 g) raisins
1 tsp (3 g) fennel seeds
1 green chile, finely chopped
1 loosely packed cup cilantro, finely chopped
1 loosely packed cup mint leaves, finely chopped

Directions

Step 1

Wash 2 cups of ponni rice (or any non-sticky rice you prefer) and soak in water for 30 minutes.
Step 2

Bring 4 cups (1 liter) of water to a boil and add ¼ tsp of salt. Drain the soaked rice and add to the boiling water. Add a few drops of lime to brighten the rice. Give it a stir and cook on medium heat for about 10 minutes or until the rice is cooked but still firm. Drain any excess water and let it sit for 2 minutes. Then spread the rice out on a wide serving platter to cool. You can use a fork and a spoon to fluff it up a bit.
Step 3

Grate the mango on a box grater or chop it into tiny bits. In a cast iron pan, add oil and roast the cashews to a golden color and then add the raisins. Allow them to sizzle for a moment, then pop in the fennel seeds. When the fennel seeds release their aroma, add the green chile, followed by the grated raw mango, and sauté for about 5 to 8 minutes. You want the mango to soften slightly and not cook through. Add a sprinkling of salt, cilantro and mint leaves, mix well, and take the pan off the burner and let it cool.
Step 4

Toss the mango mixture in the rice and mix evenly with a salad spoon and fork. Serve warm or room temperature.

Substitutions: You can substitute cashews with peanuts for crunch.

Level Up: Sprinkle on a bit of amchur powder, made of dried mango seeds, for a tangier flavor and aroma.

Try It With: This is a great base for Mexican-inspired dishes. Use it as a substitute for plain rice in a burrito, or on the side of a mole.

Explore Recipe Ingredients

About the author

Eeshaan Kashyap

Eeshaan Kashyap is a Delhi-based chef and food stylist who works at the intersection of food and art though curating culinary events. He is the artist-designer behind Tablescape, an online tableware store.

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