Insanely Delicious ways to eat Mangoes in Savory Dishes. Mango Bell Pepper Rice Paper Rolls. Baked Coconut Chicken Tenders with Mango Mustard Dipping Sauce. Fresh Mango Kiwi Salsa. Tofu and Mango Forbidden Rice Bowls

Ingredients

• for rice
• 1 cup long grain rice,i am using basmati rice
• 1 tablespoon oil
• 1/2 tablespoon 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 tablespoon peanuts
• 2 tablespoon  roasted chana,optional
• 1 tablespoon ginger sliced,adrak
• 2 green chili seeded and sliced lengthwise
• 1/4 tablespoon turmeric,haldi
• 1/4 tablespoon red chili powder
• 1 tablespoon salt
• 1/4 cup coconut freshly shredded,i an using frozen shredded coconut
• 1 tablespoon sugar
• 2 tablespoon lemon juice use as needed

Instruction

(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.

(3)Turn off the heat and fluff 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.

(4)Heat the oil in a saucepan over medium heat,oil should be moderately hot,add mustard seeds.

(5)When the seeds cracks add peanuts,and roasted chana,stir fry for one minute until peanuts are lightly brown.

(6)Add green chili,curry leaves ,and ginger,stir for few seconds.

(7)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.
gently fold the rice with mango and turn off the heat.mango rice is ready to serve.

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