I know this sounds like an odd combination. It seemed odd to me too, but the more I thought about it the more sense it made, especially considering the box of ripe mangoes and the extra large container of mushrooms begging to be used.
While the rice was cooking in pineapple juice I sautéed onion, red bell pepper and mushrooms with a little olive oil.
I lightly seasoned with salt, a pinch of ground cardamom, a pinch of allspice, a pinch of ground coriander, a pinch of ground cloves, a pinch of red chili powder and black pepper. Then I added the mangoes and continued cooking until well heated.
Oddly enough, the flavors went together very well.