India Mango Rice
Indians have a special fondness for mangos, especially given this fruit’s sour undertones in naturally spicing up flavors. 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 to step 4. Recipe Servings: Serves 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) dry-roasted cashews
- 5 cups (950 g) fresh cooked rice (basmati, jasmine, or white)
- 1 1/2 cup (248 g) green mango, grated
- 1/2 cup (75 g) toasted 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
- 1 tsp (5 ml) sea salt
- 1/2 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.
- Heat oil on high in a pan; add garlic, ginger, masala powder, and turmeric. Sauté for 3 minutes.
- Add mango and salt. Cook on medium-high until mango softens, about 5 minutes.
- Stir in cooked rice and cashews. Combine well.
- Serve garnished with mint leaves.
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