1. In a large saucepan bring 4 cups of water to a boil. Stir in rice. Cover partially and boil rapidly for 12 minutes until rice is cooked. Squeeze a grain of rice between your fingers to check if it is soft. Drain in a colander and spread on a plate to cool. Drizzle 1 tablespoon oil over the rice and gently break lumps with your fingers. 

2. Wash, peel and grate mango. Discard the seed.

3. Combine masala ingredients and grind to a fine paste. 

4. Heat 1 tablespoon oil in a saucepan over a medium heat and add mustard seeds. When mustard seeds begin to pop, add curry leaves and red chilli, fry until chilli begins to brown. Add grated mango, cook until softened. Reduce heat to low, stir in masala paste and salt and cook for about 6 - 8 minutes, stirring often to make sure the mixture doesn’t stick to the bottom of the pan.    

5. Add mango mixture to the rice along with nuts. Mix well, making sure rice is uniformly coated with mango masala. 

 

Tip: 

If mango rice looks a little bit dry, drizzle 1-2 teaspoons of warm oil and mix well with your hand.

 

Per serve: energy 974 kJ (233 cal); protein 4 g; fat 12 g; saturated fat 3 g; cholesterol 0 mg; carbohydrate 28 g; fibre 4 g; calcium 27 mg;

iron 0.8 mg; sodium 404 mg

Serves 6 

 

1 cup basmati rice, washed

1 tablespoon peanut or extra virgin olive oil + 1 tablespoon 

1 medium green mango (200 -250g)

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FOR THE MASALA

1 ½ teaspoons mustard seeds

½ teaspoon asafoetida (optional)

2-4 dry red chillies or ¼ - ½ teaspoon chilli powder

½ teaspoon ground turmeric

2 teaspoons brown sugar

4 tablespoons fresh shredded or 2 tablespoons desiccated coconut

¾ cup grated mango

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1 teaspoon black mustard seeds

8-10 curry leaves

1 dry red chilli, broken into 2 pieces

¾ cup grated mango

1 teaspoon salt

¼ cup raw peanuts or cashew nuts, roasted