It is easy to have a thing for green mangoes, whether they are the sour type, or just unripe sweet mangoes, or the sour-sweet type. Here, we love them a lot. (If you love green mangoes, you probably also love ripe, sweet mangoes of any variety.)
When it is green mango season, the local large Asian supermarket stocks all sorts of green mangoes in large boxes, a dozen layers deep, by their front counter. It is difficult to leave the shop without any. But even when it is not prime season, they seem to have some, so we enjoy them pretty much all year round.
This recipe highlights the crispy tartness of the green mango, together with a punch of chilli and a hint of salt – the three flavours that go so well together. It is all combined with rice – slightly hot and salty with the sweetness of coconut, the slight bitter punch of the fenugreek, and toasted peanuts and crispy fried dal for a crunchy texture. What could be better?
This dish works well as a snack, side dish or rice salad. Rice made with green mangoes is popular in South India , with Andhra Pradesh, Karnataka and Tamil Nadu all making it a little differently. This one is Tamil in style.
Similar recipes include Green Mango Rice, Spicy Rice and Fermented Black Bean Salad, Coconut Rice and Peas Salad, Not Quite Fried Rice Salad, Kiribath – Sri Lankan Coconut Rice, Carrot Rice, Mango Rice, and Zucchini Rice.
Check our different Coconut Rice Recipes. Browse our Green Mango Recipes, and our Sweet Mango recipes also. Or if you are looking for Rice recipes, they are here. Try our Rice Salads. Our Indian recipes are here, and our Indian Essentials here. Or simply browse our easy Mid Spring recipes.
Green Mango and Coconut Rice
Serves 3 – 5, depending on how you use it
The recipe can easily be doubled for large amounts
1 sour green mango
1 cup basmati rice (or other long grained rice)
coriander leaves to garnish (optional)
1 tspn fenugreek seeds
1 – 2 dry red chillies (or to taste)
1 green chilli
0.5 cup shredded coconut – use fresh or frozen if you can
0.5 tspn jaggery (optional)
2 Tblspn ghee
1 tspn black mustard seeds
0.5 Tblspn channa dal
0.5 Tblspn urad dal
0.25 tspn turmeric powder
pinch asafoetida powder
6 or 8 fresh curry leaves
4 Tblspn small Indian peanuts, available from your Indian grocery. Unsalted peanuts can be substituted if necessary, or use raw cashews.
First, cook the rice. Basmati needs a little more water than usual. Use a pressure cooker or rice cooker to cook the rice, or choose the absorption method, steamed method (without so much ghee), or even the oven method to make perfect rice.
Using a kadhai or other heavy pan, dry roast the fenugreek seeds, then grind them with the other paste ingredients. Add just enough water to make a smooth paste.
Peel and grate the mango. Remove any extra flesh from the stone when the grating is completed, and chop it finely.
In the kadhai or pan, melt the ghee and pop the mustard seeds over medium – high heat. Turn the heat down and add the channa and urad dals. the asafoetida, and the turmeric powder, and saute until the dal begins to turn a toasty golden colour. Add the curry leaves – they will splatter – and then the peanuts. Saute the peanuts over the lower heat until they begin to brown.
Now add the spice paste and stir over the heat for a few moments – it may stick to the pan, so stir continuously until fried off but not burnt.
Add the grated green mango and the tadka / spice paste to the rice. Mix through gently to avoid breaking the rice grains.
Add salt to taste and stir through. Taste and add more salt if required – the sourness of the mango will counter the salt so it may be that you add more than you usually would. Add and taste until you have the right amount.
Garnish with raw mango slices and coriander leaves.
Green Mango and Coconut Rice can be served as a snack with papadums or chips, or as a side dish with a South Indian (or any other) meal. It even makes a wonderful Rice Salad.
Ginger paste can be added.
Can be served warm or at room temperature.
The green mango pip/seed can be kept covered in the fridge. The next day, add it to your rice while it is cooking, for a subtle green mango flavour.