India Mango Rice
Indians have a special fondness for mangoes. The fruit is common in Indian cooking, with the slightly sour undertones of young, green mangoes adding punch to main dishes and desserts alike. While this mango rice recipe is a side dish, it can also be served as an entrée by adding golden raisins, grated carrots, and diced cucumbers along with the cashews and rice.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (150 g) cashews
- 2 Tbsp (30 ml) coconut oil
- 1 Tbsp (15 ml) garlic, chopped
- 1 Tbsp (15 ml) ginger, chopped
- 1 Tbsp (15 ml) masala or curry powder
- 1 tsp (5 ml) turmeric
- 1½ cup (248 g) green mango, grated
- 1 tsp (5 ml) salt
- 5 cups (950 g) fresh cooked basmati rice
- ½ cup (15 g) fresh mint leaves, chopped
Directions
- Dry roast cashews without oil in a skillet, over low heat, for about 6–8 minutes. Keep turning them over with a wooden spoon to prevent burning. Set aside.
- Heat coconut oil on high in a pan and add garlic, ginger, masala or curry powder, and turmeric. Sauté for 3 minutes.
- Add mango and salt. Cook on medium-high until mango softens, about 5 minutes.
- Stir in dry-roasted cashews and cooked rice. Combine well.
- Serve garnished with mint leaves.
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