Mango Rice

Mango rice is a very simple recipe and the best lunch box recipe even. Fresh mangoes are available during summers and can be prepared during that season. It can be served with coconut chutney.


  • Mango (raw, 1 1/4 cups)
  • Curry Leaves (5)
  • Peanuts (2 tsp)
  • Hing (powder, 1/4 tsp)
  • Ghee (1 tsp)
  • Methi [Fenugreek] (powder, 1/4 tsp)
  • Salt (to taste)
  • Cooked Rice (2 cups)
  • Mustard Seeds (1 tsp)
  • Urad Dal [Black Gram] (split, 1 tsp)
  • Chana Dal [Chick Peas] (split, 1 tsp)
  • Turmeric Powder (1/2 tsp)
  • Red Chili Powder (kashmiri, 1 1/2 tsp)
  • Oil (4 tsp)
  • Ginger (grated, 1/4 tsp)

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Category: Lunch \ Dinner

Serves: 2


  • Heat oil and ghee in a skillet and add mustard seeds.
  • Wait for the seeds to splutter.
  • Add urad dal [black gram, split], chana dal [chick peas], peanuts, chopped green chili, grated ginger and curry leaves.
  • Add methi [Fenugreek], hing, and turmeric powder.
  • Sautee for 2-3 minutes or till golden.
  • Add the grated mango, salt and red chili powder.
  • Cook till they are soft.
  • Add the cooked rice and mix well.
  • Serve with coconut chutney.

Step by step pictures of the recipe:

Add oil, ghee, mustard seeds and wait to splutter. Add urad dal, chana dal, peanuts, green chilies, curry leaves and ginger.
Add hing, methi and turmeric powder.
Add grated mango and salt.
Add red chili powder.
Cook till mango is soft.
Add cooked rice and mix well.


  • Fine grater can be avoided while grating the mango.

Mango Cookies

Whole wheat flour mango cookies are easy to make recipe with no eggs. This recipe has whole wheat flour, natural sugar and carom seeds so it’s pretty healthy too. Mangoes add flavor to the cookies.


  • Wheat Flour (1/2 cup)
  • Mango Puree (1/4 cup)
  • Baking Soda (1/2 tsp)
  • Milk (2 tbs)
  • Salt (a pinch)
  • Ghee (1/8 cup)
  • Pistachio (pieces, 2 tsp)
  • Baking Powder (1/2 tsp)
  • Ajwain [Carom Seeds] (1 tsp)
  • Natural Brown Sugar (1/8 cup)

Prep time: 15 minutes

Bake time: 18-20 minutes

Total time: 35 minutes

Category: Snack

Yield: 13


Step 1:

Preheat the oven to 180 degrees C.

Step 2:

  • In a large bowl add whole wheat flour, baking powder, baking soda, salt and carom seeds.
  • Mix all the dry ingredients.
  • In another bowl add mango puree, ghee and sugar and with the help of a hand mixer or hand beater and beat until the mixture is increased in volume and the color is paler.
  • Combine the puree-ghee mixture and dry ingredients well to form a dough. Add milk if the dough is stiff.
  • Roll out the dough to 1/4 inch thick.
  • Cut the dough into desired shapes using a biscuit cutter.
  • Roll out the spare dough again and repeat the process with the rest of the dough.
  • Transfer the biscuits on to a baking sheet lined tray.
  • Garnish the biscuits with nuts.
  • Bake for 18-20 minutes at 180 degree celsius.
  • Leave on the baking sheet for a couple of minutes.
  • Cool on a wire rack to cool completely.

Step by Step pictures of the recipe:

Mix all the dry ingredients.
Add mango puree, ghee and natural sugar in a bowl.
Beat the wet ingredients using a hand beater.
Mixture ready.
Combine both wet and dry ingredients to form a dough.
The dough is ready to roll out.
Cut the dough into desired shapes.
Garnish with nuts.
Bake for 18-20 minutes at 180 degree celsius.


  • Ingredients should be at room temperature.
  • Spoon or Manual or electric hand mixer can be used for beating.
  • More sugar can be added if preferred. The cookies I baked had less sweet because we prefer less sweet.
  • The dough can be kept in between two parchment papers and rolled out.