Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak in fresh water for 15-20 minutes.

Heat a tablespoon of oil in a heavy-bottomed pot over medium heat. Add 1 teaspoon of mustard seeds and let them pop.

Stir in finely chopped green chilies and 0.5 teaspoon of turmeric, allowing the aroma to awaken your senses.

Drain the soaked rice and add it to the pot, stirring for 2-3 minutes. Pour in 2.5 cups of coconut milk and water mixture, and bring to a rapid simmer.

Cover and cook on low for 15 minutes, then let sit covered for 10 minutes.

Fold in 2-3 cups of diced ripe mango and fluff the rice gently with a fork before serving.

Serve warm or at room temperature, allowing the delightful colors and aromas to shine.