Wash and soak the rice in about 3 cups of water for at least 15 minutes.
Drain the rice. In the sauce pan cook, the rice with 2 cups of water, salt, and oil over medium high heat, bring rice to boil then turn the heat to low, cover the pan and cook rice for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Note: Cooked rice expands to about 4 times its original size, so be sure to use the proper size pan.
Heat the oil in a saucepan over medium heat, oil should be moderately hot, add mustard seeds.
When the seeds cracks add peanuts, and roasted chana, stir fry for one minute until peanuts are lightly brown.
Add green chili, curry leaves, and ginger, stir for few seconds.
Next add coconut, mango, sugar, salt, turmeric, and red chili mix it well and cook over low heat for 3-4 minutes until mango is just tender, do not overcook the mango.
Gently fold the rice with mango and turn off the heat. Mango rice is ready to serve.
Turn off the heat if needed drizzle some lemon juice.