Tangy Lemon Rice With Fresh Mango & Roasted Cashew #SundaySupper

Tangy Lemon Rice With Fresh Mango & Roasted Cashew #SundaySupper


Tangy lemon rice with fresh mango & roasted cashews make a savory summer side!  My Sunday Supper group is celebrating March 31, Citrus day with a “Citrus theme “ hosted by the colorful and creative author of Jaunita’s Cocina and I jumped right in with my lemon rice. I love anything lime and lemony and my favorite dessert is key lime pie. I add lemon and lemon zest to everything  and anything that I can add lemon to. It just adds so much to any dish.  This lemon rice is perfect picnic food. I have fond memories of eating lemon rice on paper plates every time we went to the beach. It went perfectly with the warm beach weather. Not to mention lemon acts as a natural preservative and makes lemon rice a safe picnic food. I usually add raw grated mango to the lemon rice, but this time the mango I picked up in the store was ripe, so I cut in into little bits and tossed it into the rice. Yummy!! Add some roasted cashew and you have tangy, savory, sweet lemon rice that tastes perfect eaten warm or cold!!



Nutrition Wise!

Lemon is packed with Vitamin C and makes food alkaline. It lowers the GI of any dish, thus making the lemon rice low GI rice. GI or the glycemic index of foods refers to the rate at which a food hits your blood sugar. Lower GI foods are healthier for everyone.  Nuts are packed with healthy fats, fiber and antioxidants. Mangoes are packed with fiber, Vitamin A, C and just add a tropical touch to any dish!! All in all, a low GI, nutrition packed Lemon rice! 



Lemon Rice with Mango & Roasted Cashew


  • 4 Cups cooked rice (long grain or basmati rice)
  • 2 lemons (juiced or 1/2 cup lemon juice)
  • 1 onion (sliced)
  • 1 Tsp mustard seeds
  • 1 Tsp cumin seeds
  • 1 Tsp chili flakes
  • 1/2 Tsp turmeric
  • 1/2 cup cilantro (finely chopped)
  • 1 Tsp lemon zest
  • 1 cup ripe mango (diced)
  • 1 Tsp salt
  • 2 Tbsp olive oil or sesame oil
  • 1 1/2 Cups cashew nuts (roasted)


Heat oil. Add mustard seeds, cumin seeds, dry chili flakes, sliced onion and saute for 3 minutes.
Add turmeric and saute for 2 minutes. Add salt . Take off the fire.
Mix lemon juice, lemon zest and fresh cilantro. Add to cooked rice and mix well.
Gently stir in roasted cashew and fresh mango. Serve warm or cool.

Check out these awesome Citrus Recipes from my Sunday Supper Team !!

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

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