Mango Pilaf
Transform your dinner table with the exotic flavors of Mango Pilaf, a fragrant and vibrant rice dish that's as visually stunning as it is delicious. This recipe combines fluffy basmati rice with the tropical sweetness of ripe mango, harmonized by bold aromatic spices like cumin, cardamom, and cinnamon. A golden hue of turmeric enriches the dish, while caramelized onions, ginger, and garlic add depth and warmth. Finished with crunchy toasted cashews and a sprinkle of fresh cilantro, this mango rice pilaf is a perfect balance of sweet, savory, and nutty flavors. Ideal as a unique side dish or a flavorful vegetarian centerpiece, this one-pot recipe is simple to prepare, taking just 40 minutes from start to finish. Perfect for summer meals, special occasions, or any time you crave a taste of the tropics!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1.5 cups Water
- 1 cup Ripe mango (diced)
- 2 tablespoons Vegetable oil or ghee
- 1 small Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Cumin seeds
- 3 pods Cardamom pods
- 1 Cinnamon stick
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons Salt
- 1 teaspoon Sugar
- 0.25 cup Cashews (optional, toasted)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
In a medium saucepan, heat the vegetable oil or ghee over medium heat.
Add the cumin seeds, cardamom pods, and cinnamon stick. Sauté for about 30 seconds until fragrant.
Add the sliced onion and cook until golden brown, stirring occasionally, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until aromatic.
Add the turmeric powder and mix well.
Pour in the rinsed rice and toast it slightly in the spice mixture for 1-2 minutes. Stir to ensure the rice is evenly coated with the spices.
Add the water, salt, and sugar to the saucepan. Stir briefly, then bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
Turn off the heat and let the rice sit, covered, for 5 minutes to steam.
Gently fluff the rice with a fork, then fold in the diced mango and toasted cashews (if using).
Garnish with chopped cilantro before serving. Enjoy your fragrant Mango Pilaf!
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 43.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
