Mango and Lemon Rice with Mango Seeds

Mango seeds can be used to add flavour to dishes like rice and rasam – a method used in India, parts of SE Asia and in some parts of Hawaii too.

Mango and Lemon Rice | A Life (Time) of Cooking | Indian Recipe | Vegetarian

Truly I don’t like to waste anything, so when I realised that Mango seeds can be used to add flavour to dishes like rice and rasam, I was there. This method of flavouring dishes is used in India, parts of SE Asia and in some parts of Hawaii too.

Are you after other Mixed Rice recipes? Try Green Mango Rice, Tomato Rice, Persian Barberry Saffron Rice Aromatic Lemon and Curry Leaf Rice, Carrot Rice, Urad Dal Garlic Rice, Tamarind Rice, and Kampung Ghee Rice.

Are you also after Mango dishes, try Spicy Green Mango in Coconut Milk, Mango Lassi and Mango Rice.

Browse all of our Mixed Rice dishes, and all of our general Rice dishes. Checkout all of our Mango recipes too. Explore our Indian recipes here , or find inspiration in our Late Spring recipe collection.

This dish is great with Indian meals, but is also wonderful served with a salad. It was served for lunch today with fresh mung bean sprouts, diced Five Spiced Tofu, a diced avocado, and lots of fresh herbs.

Mango and Lemon Rice | A Life (Time) of Cooking | Indian Recipe | Vegetarian

Mango and Lemon Rice using Mango Seeds

Source : Traditional
Cuisine: Indian
Prep time:7 mins
Cooking time: 15 mins
Serves:4 -5 serves, depending on how you use it

2 in-tact mango seeds from raw/green or ripe mangoes
a little flesh from the mangoes, shredded or finely chopped (optional)
juice of half a lemon
1 tspn mustard seeds
1 tspn channa dal
1 tspn urad dal
1/4 cup peanuts
1 green chilli chopped finely (or more, to taste)
pinch turmeric
2-3 branches curry leaves
1 Tblspn ghee
1 cup good quality basmati (or other) rice

fresh or frozen grated coconut
coriander leaves
a little more mango flesh, chopped finely or grated

Using your usual method, put the rice on to cook with the 2 mango seeds and any finely chopped or grated mango flesh. When the rice is cooked, remove the seeds, scraping any rice that it is clinging to them back into the pan, along with any mango flesh that is soft enough to detach from the seeds.

Meanwhile, heat the ghee in a pan and add the mustard seeds. Allow to pop.

Add the channa dal and urad dal, stir a little, then add the curry leaves, then the chillies and then the peanuts. Stir a little until the peanuts toast but do not burn.

Leave to cool a little, then when the rice is ready, stir it through the spices, with the lemon juice, salt and the turmeric powder.

Taste and adjust seasonings, adding more lemon juice if required.

Garnish with coconut, coriander leaves and/or a little more mango flesh.


browse some of the Rice recipes


Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

6 thoughts on “Mango and Lemon Rice with Mango Seeds”

  1. Interesting! I’ve studied the Indian cuisine quite a bit but always discover new things, never heard of mango seeds used like this before. What kind of a flavour does it impart?

    1. Well, Maija, it gives a nice subtle tang with raw mango or a hint of sweetness with ripe mango. Any flesh left on the seed will float off, and stubborn bits can be scraped off before removing the seeds from the rice. It is a nice surprise, really.

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