If you’re a fan of quick and flavourful rice dishes, this mango butter rice is going to be your new favourite. It’s tangy, buttery, spicy and has just the right amount of crunch from spring onions and raw mango. I made this for my son’s lunchbox last week and he came back asking for the same thing again. now that’s what we call a hit!

In South Indian homes, raw mangoes are used in many dishes during summer. This recipe is a fun and modern twist on that. It’s simple, light and ready in minutes. Just cook your rice, prep your mango and veggies, and stir it all together. Easy!

Health Benefits
Raw mango is great for digestion and helps cool the body during hot months. It’s rich in Vitamin C, helps build immunity and adds a lovely zing to the dish. When combined with garlic and spring onions, it becomes a power packed flavour combo.

Let’s Talk About Ingredients

• Raw Mango: The star! It brings the tangy punch. Choose firm, green mangoes. I chose semi ripe ones but they will still sour in taste and had a beautiful yellow colour. If it’s too sour, balance with a little sugar at the end.
• Butter: Adds richness and helps carry the flavours. You can use ghee too.
• Spring Onions: They bring freshness and crunch. If unavailable, use coriander
• Garlic and Ginger: These give that earthy, spicy background. Don’t skip them!
• Cooked Basmati Rice: Let it cool before mixing. Even leftover rice works great.

Detailed Recipe

Video Recipe

Instructions with Photo Guide

• Heat a pan on medium flame and add 1 tsp butter. Let it melt gently.

• Add 5 cloves of garlic (chopped), 1 inch piece of ginger (chopped) and 2 green chillies (chopped).

• Sauté well till the raw smell of garlic and ginger goes away. This brings out a nice aroma.

• Now add 1 finely chopped onion.

Keep sautéing till it turns soft and slightly golden.

• Next, add 1/2 carrot (chopped)

and 2 raw mangoes (finely chopped).

Stir and cook for just about 1 minute to soften them slightly while keeping the mango’s tang intact.

• Add 1 cup of cooked and completely cooled basmati rice to the pan. The rice should be grainy, not sticky.

• Sprinkle in 1/8 tsp oregano

• Add a handful of chopped spring onions.

and 1/8 tsp all spice powder (or use garam masala as a substitute).

• Add a handful of chopped spring onions.

Season with 1/2 tsp salt

and 1/2 tsp chilli flakes.

Stir again so the spices are spread throughout.

• Sprinkle a little water (about 1–2 tbsp) over the rice.

Close the lid and let it simmer on low flame for 5 minutes.

This helps all the flavours soak into the rice.

• Open the lid and add 1 tsp butter, but do it in 2 batches

— half first,

mix gently.

then the remaining half.

This gives the rice a glossy, buttery finish.

• Garnish with a drizzle of chilli oil and a few more spring onion greens for freshness and colour.

Expert Tips

• Use rice that is fully cooled for best texture
• Add sugar only if the mango is very sour
• For extra richness, add more butter at the end
• Chilli oil is optional but gives a tasty twist
• Can add green peas or corn for variety

FAQs

Can I use cooked raw rice instead of basmati?
Yes! Any rice works. Just make sure it’s not mushy.

What if raw mango is not available?
You can try with a bit of lemon juice but the taste won’t be the same.

Can I pack this in a lunchbox?
Absolutely! It stays flavourful even after a few hours.

Is this recipe vegan?
Just replace butter with oil and you’re good to go.

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