In a large pot, heat oil over medium heat. Sauté onion until softened, about 3 minutes.
Add rice, turmeric powder, curry powder, mustard powder and red pepper flakes, and Sauté for 2 minutes until fragrant.
Add chicken or vegetable stock and salt and bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer for 50 minutes or until all stock has been absorbed.
Fluff rice with a fork and stir in mango, cashews and parsley. Serve immediately.
Nutritional analysis per serving: Calories 258; Protein 6 g; Carbohydrates 35 g; Fat 11 g; 18% Calories from Fat; Cholesterol 0 mg; Sodium 125 mg; Potassium 300 mg; Fiber 2 g