Green Mango Papaya Rice Cups — refreshing, vibrant, and perfect for all your summer entertaining! With fragrant rice, crunchy seasonal produce, a fresh mango salad, and citrus yogurt, these little cups are made for grazing tables and sunny day gatherings!

WATCH HOW TO MAKE GREEN MANGO PAPAYA RICE CUPS:

We’ll start by cooking our rice, and I’m using Royal’s basmati rice which adds such a lovely aroma and lightness to this dish. While that cooks, grate your green mango and raw papaya for the freshest, tangiest base.

Now we’ll make a simple tadka with cashews, dried red chilies, mustard seeds, and curry leaves. Once fragrant, add in the green mango and papaya and let everything soften slightly before tossing in the rice. Finish with lemon juice, cilantro, and a bit of salt until everything is well combined. The flavors here are so bright, chatpata, and incredibly addictive!

For some freshness, we’re making a mango boondi salad with black chickpeas, juicy mangoes, tamarind, chaat masala, and a few simple spices. I also love adding torn basil and mint which gives this such a fun, almost Thai-inspired twist.

To tie everything together, whisk up a citrus yogurt with lemon zest, orange zest, honey, and salt. It adds the perfect creamy, zingy balance to all the bold flavors.

For the cutest presentation, layer the green mango papaya rice and salad into individual serving cups. Top with the citrus yogurt and your favorite protein, I’m using grilled paneer for a hearty touch.

Finish with some crispy sago papad for crunch and your Green Mango Papaya Rice Cups are ready to serve! They’re colorful, refreshing, and guaranteed to be the star of your summer table!

If you like this, please try my other recipes:

• Banana Leaf Rice Parcels
• Tandoor Paneer Rice Balls
• Layered Lemon Rice Cups
• Methi Matar Tawa Pulao

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Green Mango Papaya Rice Cups

Prep Time

20 mins

Cook Time

25 mins

 

Green Mango Papaya Rice Cups — refreshing, vibrant, and perfect for all your summer entertaining! 🌱 With a fragrant green mango and papaya rice that has cashews, a fresh mango boondi salad, and a zingy citrus yogurt, these little cups are made for grazing tables and sunny day gatherings! ☀️❤️

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: fusion

Custom Category: Dinner, Indian Main Course, Lunch, Main Course, Mango Recipes, Rice

Servings: 8

Calories: 162 kcal

Author: Nidhi Bothra

Ingredients

Rice:

• 2 cups cooked rice , I used basmati rice
• 1/2 cup green mango , grated
• 1/2 cup raw papaya , grated
• 1 tbsp oil
• 6-8 pc cashews , broken into pieces
• 2 dried red chilies
• 1 tsp thai red or green chilies , finely chopped
• 1 tsp mustard seeds
• 8-10 curry leaves
• salt , to taste
• 1 tbsp lemon juice
• 2 tbsp cilantro , finely chopped

Mango Boondi Salad:

• 1 cup mangoes , cut in small cubes
• 1/2 cup black gram (kala chana or black chickpeas) , boiled
• 1/4 cup masala boondi (chickpea flour droplets)
• 1/4 cup onions , finely chopped
• 1/4 cup tomatoes , deseeded and finely chopped
• 1 tsp green chilies , finely chopped
• 1 1/2 tsp tamarind chutney
• 1/2 tsp chaat masala
• 1/4 tsp roasted cumin powder
• salt , to taste
• 7-8 basil leaves , torn
• 5-6 mint leaves , torn

Citrus Yogurt:

• 1 cup thick yogurt
• 1 tsp orange zest
• 1 tsp lemon zest
• 2 tsp honey
• 1/4 tsp black pepper
• salt , to taste

Assembling:

• grilled paneer or tofu
• sago crisps
• fresh herbs , for garnish

Instructions

Prepare the Rice:

1. Heat oil in a pan and add cashews, dried red chili, thai chilies, mustard seeds, and curry leaves. Let them crackle.
2. Add the grated green mango and raw papaya and toss lightly for a minute. Do not overcook.
3. Add the cooked rice, salt, lemon juice, and cilantro. Toss gently until everything is well combined and the rice is flavorful and vibrant.

Make the Mango Boondi Salad:

1. In a bowl, combine mangoes, black chickpeas, masala boondi, onions, tomato, and green chili.
2. Add tamarind chutney, chaat masala, roasted cumin powder, and salt. Mix gently, then fold in basil and mint.

Prepare the Citrus Yogurt:

1. Whisk together yogurt, orange zest, lemon zest, honey, black pepper, and salt until smooth and creamy.

Assemble:

1. Layer the rice in serving cups, followed by the mango boondi salad, and then another layer of rice.
2. Top with citrus yogurt, grilled paneer or tofu, fresh herbs, and sago crisps. Serve immediately.

Recipe Video

Recipe Notes

• Do not overcook the mango and papaya — keep them fresh and slightly crunchy
• Tamarind chutney adds enough tang, so no need for lemon in the salad
• Assemble just before serving for best texture

Nutrition Facts

Green Mango Papaya Rice Cups

Amount Per Serving

Calories 162 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 2mg1%

Sodium 32mg1%

Potassium 268mg8%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 8g9%

Protein 5g10%

Vitamin A 556IU11%

Vitamin C 36mg44%

Calcium 97mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.