Mango rice is just one style of South Indian rice dishes among many

dierent variations. Mango rice has a very unique flavor due to the
tartness of the mangoes, the sweetness of the coconut, and the
heat of the chilies all being mixed together. This is a simple but
flavorful and satisfying light lunch!

Ingredients:
For Rice
1 cup long grain rice, I am using basmati rice
1 tablespoon oil
1/2 teaspoon salt
2 cups water
For mango seasoning
2 cups raw mango peeled and shredded
3 tablespoons oil
1/2 teaspoon mustard seeds, rai
About 10 curry leaves
2 tablespoons peanuts
2 tablespoons roasted chana, optional
1 tablespoon ginger sliced, adrak
2 green chili seeded and sliced lengthwise
1/4 teaspoon turmeric, haldi
1/4 teaspoon red chili powder
1 teaspoons salt
1/4 cup coconut freshly shredded, I am using frozen shredded
coconut
1 tablespoon sugar
2 teaspoons lemon juice, use as needed
Method
1. Wash and soak the rice in about 3 cups of water for at least 15
minutes.
2. Drain the rice. In the sauce pan cook, the rice with 2 cups of
water, salt, and oil over medium high heat, bring rice to boil
 then turn the heat to low, cover the pan and cook rice for
about 15 minutes, or until the rice is tender and the water has
evaporated. Turn o the heat and flu the rice with a fork.
Note: Cooked rice expands to about 4 times its original size,
so be sure to use the proper size pan.
3. Heat the oil in a saucepan over medium heat, oil should be
moderately hot, add mustard seeds.
4. When the seeds cracks add peanuts, and roasted chana, stir
fry for one minute until peanuts are lightly brown.
5. Add green chili, curry leaves, and ginger, stir for few seconds.
6. Next add coconut, mango, sugar, salt, turmeric, and red chili
mix it well and cook over low heat for 3-4 minutes until mango
is just tender, do not overcook the mango.
7. Gently fold the rice with mango and turn o the heat. Mango
rice is ready to serve.
8. Turn o the heat if needed drizzle some lemon juice.