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    Home > Vegan Rice Recipes

    Savory Mango Pilaf with Cashews

    Posted: Feb 10, 2017 ยท Updated: Aug 23, 2021

    Jump to Recipe

    Easy Savory Mango Pilaf with CashewsIn India, the mango is the undisputed king of fruit. Yes, it's actually called the king of fruit, and for the few weeks that it puts in an appearance each year in Indian markets, its glorious, golden, juicy sweetness unparalleled by any other fruit compensates for theย harsh, acrid summers that make you feel likeย you're going to melt and stick to the tar pavement.

    In our home,ย even as the snow falls softly outside and we bundle up in sweaters and socks, there is always room in our tummies for some mango. Since fresh isย not an option right now, we are more than happy to make do with the canned variety that I buy from theย Indian grocer. The canned mango is made from alphonso mangoes, the king among the king of fruits, and while nothing can beat the deliciousness of an alphonso eaten fresh, juice running down your arm, the canned puree is not so bad and finds its way into many of our family favorites, including mango cupcakes, mango bread, and this mango cashew cream.

    Easy Savory Mango Pilaf with CashewsAlthough I am not a huge fan of sweet-savory dishes, mango is a flavor I absolutely love in savory recipes as well, like my mango curry. That's because the sweetness of this fruit is rich but not cloying, and when balanced out with savory, salty, and spicy notes, it transforms itself intoย something altogether differently delicious.

    But there's more reason to add mango to your plate, besides the fact that it's delicious and a looker. It's packed with vitamins, most notably vitamin A, and it has anti-oxidant superhero properties that kick cancer and cholesterol in the butt.

    In this very simple but very tasty Savory Mango Pilaf with Cashews, it is stunning.ย Each grain of rice drinks in the brilliant orange mango puree and the spices, giving the final dish an elegant complexity. But for all that elegance, it is also a simple dish: it come together in minutes, with a minimum of fuss and ingredients. Serve it with a spicy dal, or even a simple vegetable side, like my Cauliflower Bezule, which I shared with you not long ago, for a winning dinner.

    **

    More mango recipes from the blog:

    • Mango Biscotti
    • Mango Curry
    • Jamaican Mango Stew
    • Mango Bread
    • Vegan Mango Cashew Cream

     

    More rice recipes from the blog:

    • Coconut Rice
    • Vegan Asparagus Risotto
    • Vegan Jambalaya
    • Brown Rice Salad with Dill, Beans and Orange Dressing

     

    Savory Mango Pilaf with Cashews recipe:

    Easy Savory Mango Pilaf with Cashews

    Easy Savory Mango Pilaf with Cashews

    Savory Mango Pilaf with Cashews

    A gloriously delicious savory mango pilaf with cashews, made with mango puree and basmati rice. A few simple spices add delicious and elegant complexity.
    5 from 3 votes
    Print Recipe Review Recipe
    Course: Main Course
    Cuisine: Indian fusion
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Mango pilaf
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 6 servings
    Calories: 207kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 cup basmati rice (soaked for 30 minutes, then drained)
    • 1 cup mango puree (canned or fresh is fine)
    • 1 cup water
    • 1 teaspoon coconut oil
    • 1 teaspoon mustard seeds
    • 1 sprig curry leaves
    • 1 jalapeno pepper (minced. Deseed for less heat)
    • ยผ teaspoon turmeric
    • ยฝ teaspoon biryani masala (sub with garam masala or curry powder if you don't have any biryani masala in your pantry)
    • Salt to taste
    • ยฝ cup raw cashews (soaked for half an hour, then drained)
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    Instructions

    • Heat the oil in a large saucepan.
    • Add the mustard seeds. When they sputter and crackle, add the curry leaves and green peppers. Add the turmeric and mix well for 20 seconds.
    • Add the rice and saute until the grains start to turn opaque, no more than a minute or two.
    • Add the mango puree, cashew nuts, biryani masala, and water, stir well, and bring the mixture to a boil. Lower the heat the a simmer, and put on a tight lid. Cook for 20 minutes, undisturbed. Let the rice stand at least 10 more minutes after cooking, without taking the lid off, to ensure it is fully cooked.
    • With a fork, fluff the grains of rice and serve hot with a spicy dal or sabzi.

    Nutrition

    Calories: 207kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 189mg | Fiber: 2g | Sugar: 7g | Vitamin A: 498IU | Vitamin C: 25mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Dr SamanthaJH

      May 04, 2020 at 1:20 pm

      5 stars
      Hello - I've made this twice now, along with several other of your recipes, and they are truly excellent!
      This is a particularly gorgeous recipe - subtle but super tasty and a superb way to enjoy mango. Also easy to make. Thank you so very much.
      I also want to say how impressed I am - your recipes read like they're written by someone who REALLY knows how to cook, and how to convey that knowledge. I have had just wonderful results with all your recipes (even when I have to substitute for something I don't have). I am really happy to have discovered your site!!!

      Reply
    2. Le

      March 06, 2019 at 3:38 pm

      can you sub curry powder for the curry leaves? if so, how much? thanks!

      Reply
      • Vaishali

        March 06, 2019 at 4:05 pm

        Hi Le, curry powder is quite different from curry leaves. If you don't have curry leaves, just leave them out!

        Reply
    3. Jwiltz

      May 25, 2017 at 12:19 pm

      5 stars
      I received 2 boxes of mangoes, and was getting pretty tired of smoothies. I did, also, make some chutney, but I glad to see this delicious looking rice. I made it today along with some curry and 8 spice veggies. Yum!

      I have one question. When should I add the masala? I love Indian food, but I am new to cooking it.

      Reply
      • Vaishali

        May 26, 2017 at 7:17 pm

        So happy you tried it, and sorry about the oversight! It's been added now.

        Reply
    4. Nancy

      February 10, 2017 at 8:56 pm

      Oh my goodness, this looks delicious! Adding mango to Saturday's shopping list. I like the idea of serving it with a spicy dal, as you suggest. I know what I am having for lunch tomorrow!

      Reply
      • Vaishali

        February 16, 2017 at 9:13 am

        Thanks, Nancy, hope you try! ๐Ÿ™‚

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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