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Mango Coconut Rice Recipe

Mango Coconut Rice Recipe

Mango Coconut rice with step by step photos. A quick and easy recipe to pack in lunch boxes.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Cuisine Indian
Servings 2


  • Cooked rice - 1+1/2 cups
  • Raw Mango - 1 medium
  • Turmeric powder - 1/2 tsp
  • Coriander leaves - to garnish
  • Salt - to taste
  • Oil - 2 tbsp

For the coarse paste:

  • Grated coconut - 1/4 cup
  • Green chili - 1
  • Ginger - 1 inch piece
  • Cumin seeds - 1 tsp

For Seasoning:

  • Mustard seeds - 1 tsp
  • Chana Dal - 1 tsp
  • Urad Dal - 1/2 tsp
  • Whole dry red chilies - 2
  • Green chilies - 2
  • Curry leaves - 1 sprig



  • Peel the skin of the raw mango completely. Grate the raw mango using a big holed grater and set aside.

For the coarse paste:

  • Take grated coconut, green chili, ginger, cumin seeds in a mixer grinder.
  • Grind to a coarse paste without adding water.

How to make Mango Coconut Rice:

  • Heat a pan. Add oil and when it gets warm, add mustard seeds and let it splutter.
  • Add urad dal, chana dal, broken dry red chilies and roast for few seconds.
  • Add broken green chili, curry leaves, coarsely ground paste and sauté till the oil gets absorbed.
  • Add grated raw mango, turmeric powder, salt and sauté well.
  • Close the pan with lid and simmer for 1 minute.
  • Add cooked rice and mix well. Check salt at this stage and add accordingly.
  • Sprinkle coriander leaves over rice and mix.
  • Serve this mango coconut rice with any dry side dish of your choice.



You can also add roasted peanuts if desired.