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.

You might also like to try Urad Dal Garlic Rice, Tamarind Rice (Puliyodharai Saadham), or Kampung Ghee Rice. We have a number of rice dishes and you can browse them all here and also here. Explore our Indian recipes here and here. Find inspiration in our Spring recipes here and here.

You can use the seeds of raw (green) mangoes or ripe mangoes. They are best with a little flesh still on them, but do not be concerned about this.

DO make sure that the seeds have not been split, as this would provide an astringent taste and dark colour to your dish. (But you could remove the inner part of the seed, dry it and then powder it for a medicinal addition to foods, so they say.)

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

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. 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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