Ingredients 

• 1.5 cup long grained rice
• 1.5 cups grated raw mango
• 4 tbsp peanuts
• Salt to taste

For Masala  

• 1.5 tsp mustard seeds
• 1/2 tsp asafoetida powder
• 4 red chillies
• 1 green chilly
• 1/2 tsp turmeric powder
• 1/2 cup grated coconut

For Seasoning

• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dhal
• 1 tsp channa dhal
• 1 red chilli
• A few curry leaves

For Garnish

• 1 tbsp finely chopped coriander leaves

• Cook the rice and set it aside to cool. 
• Grind the ingredients for the masala to a fine paste, adding half the grated mango. 
• Heat 3 tbsp oil, add all the ingredients for seasoning. 
• When mustard seeds splutter, add the peanuts. 
• When the dals and peanuts turns golden, add the remaining grated mango. 
• Cook for a few minutes on a medium heat till the mango is done. 
• Add ground masala and cook till the raw smell disappears. 
• Remove from heat and set aside. 
• In the meantime, to the cool rice, stir in this cooked masala little by little, till the masala blends with the rice. 
• Garnish the mango rice with the finely chopped coriander leaves.