Manga Thenga Patani sadam | Mango Coconut Pea Rice

Manga thenga pattani sundal.….is a very popular snack and a must have when you visit Chennai beaches. Mangai sadam is a simple and quick meal that is soul satisfying. Now when these two dishes are combined you get a fun quick fix meal Manga Thenga Patani sadam.

Raw mango rice is a perfect mixed rice that is usually made simply in mango season. It has been long time since I made Mango rice. I usually buy mangoes in summer to make my staple Mango pickle| Avakkai pickle. I would always think of saving one and make mango rice but never end up making it. This mango season, I was determined to make this tart, sweet and delicious mango rice. I made sure I bought a couple of extra raw mangoes when I went to Indian store.

This is one of those very simple and easy to make lunch box recipes. I remember we used to eat this with home made vadams that used to be a treat.. I made these over a weekend couple of weeks back and had it for lunch at last! can’t believe I waited so long to make this.

Typically the mango is grated with skin and this is the time consuming part. Since my mango was a bit softer I simply cut it and ground it in a mixer. Once i have the mangai paste it takes 15 mins to make the dish. I sometimes find that the mango is not sour enough, so I add Amchoor powder to adjust the sourness of the rice as needed.

Do I need to use Peas and coconut in the dish?

The traditional mango rice is simply made of sour mango and sometimes with peanuts and nothing else. You can make this dish just with the mangai and skip the peas and coconut but find this added flavors goes very well in this dish.

If you are adding dry peas make sure its well soaked and cooked before adding it to the dish. There are so many varieties that can be whipped up with the basic recipe.

Can I prepare this mango mix in advance?

The mango mixture can be made in advance and can be used within 2-3 days as needed. I always make sure I take out some of the mix before mixing in the rice. This helps me adjust the sourness as required.

I love to eat this with some thayir pachadi/Raita and of-course chips or vadam. lets jump to the recipe now…

Manga Thenga Patani sadam | Mango Coconut Pea Rice

Raw mango rice is a perfect mixed rice that is usually made during the summer months when it's mango season. Addition of dry peas and coconut flavors goes very well in this dish.
Course Main Course, Main Dish
Cuisine Global, Indian
Keyword mango, rice
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4
Author ramyaanagu


  • 2 cup cooked rice
  • whole green mango
  • 1 cup dried and cooked white peas
  • 3 tbs grated coconut
  • 1 tsp grated ginger
  • 2 green chillies
  • 1 red chilli
  • amchoor powder – 2 tbs optional
  • turmeric – 1 tsp
  • 1/2 tsp red chilli powder or as needed
  • Salt to taste

To temper

  • mustard seeds – 2 tsp
  • urad dal – 2 tsp
  • curry leaves 1 strand.
  • hing – 1 tsp


  • Wash and cook the rice in IP or pressure cooker. I use rice: water – 1:2 ratio for Basmathi rice.
  • While the rice is cooking

For Mango mix

  • Grate or grind the mango and set it aside with soaked and cooked peas and grated coconut.
  • In a pan ad 3 tbs oil and let it medium heat. now add the tempering ingredients listed one by one. Start with mustard seeds then add the urad dal and then hing and curry leaves.
  • When it starts to splutter add in the slit green chillies, grated ginger and red chilli
  • Once its cooked for a 3 sec add in the grated or ground green mango to the mix. Let it all cook for about 5 minutes. you will see the mango change color.
  • Then add in the dry powders, Turmeric, red chilli powder, salt and Amchoor(dry mango) powder to the pan.
  • Let tis all cook together for another 5 mins
  • Once the oil starts to leave the sides add in the cooked peas and grated coconut and mix well. Give the mixture another 5-8 minutes to mix in.
  • Now the thokku or the mango rice mix is ready.

Preparing the rice dish

  • Remove half of the mango coconut mix in a clean bowl. In the remaining half of the mix add in the hot rice and let it rest.
  • Do not mix right away. Let the mix cool down so to avoid breaking of the rice. When the rice is cool down mix it well with the mango coconut mix
  • You can adjust the thokku mix to adjust to taste as needed. I used about 5-6 tbs for 2 cup cooked rice.

Craving for Mango rice yet? If you do and try this out, drop a word to let me know how you liked it. You can follow me on Facebook, Pinterest and Instagram for more such recipes and food photography. Don’t’ forget to comment and rate the recipe here.

Rate this Recipe

Average rating 0 / 5. 0

Leave a Reply