Cook the rice with a drop of oil so that the grains remain separate.
Bring to room temperature and spread on a large plate to cool.
Peel the mangoes and grate them.
Meat the oil in a pan and place the mustard in it.
When the mustard splutters add the rest of the seasoning ingredients and saute for 30 seconds.
Sprinkle salt and the grated mango over the cooled rice and mix well.
Pour the seasoning over this and mix again.
Transfer to a serving dish and garnish with chopped coriander.
Serve with a cucumber split mung salad for a balanced.