Mango Raita
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If you love mangoes, then this mango raita recipe has your name written all over it. Enjoy it as a dessert or as a side dish along with a spicy Indian meal.
Raitas are usually subtle in flavor, lightly spiced, and are a cooling accompaniment to spicy Indian meals. But this mango raita is different. It will demand your attention, awaken your senses, and will make you lick your bowl.
If you are wondering what makes this raita so special, here are a few reasons –
- Every bite of this raita is delicious and bursting with flavors because of one key ingredient – fresh, seasonal, sweet mangoes. This raita proves that mango is called the king of fruits for good reason.
- The sweetened mango pulp (made from Alphonso or Kesari) that is added to this raita amplifies the mango flavor even more. For those who don’t have access to fresh Alphonso mangoes, this pulp is the perfect mix-in.
- And last but not least, the part that brings everything together is the tempering. Mustard seeds, curry leaves, and a few dried chilies in ghee add a whole new dimension to this dish.
So savor this raita when mangoes are in season and have it as a dessert or pair it with this spicy Chettinad biryani or vegetable biryani. It also pairs well with tandoori dishes such as kababs and tandoori chicken as well.
What kind of mangoes are best for this raita?
Pick any sweet, non-fibrous varieties of mango for this raita. If you are in India, Alphonso, or Kesar would be a good choice. For those in the US, buy either Ataulfo, Kent, or Keitt.
How do you tell if a mango is ripe?
I rely on two indicators – smell and softness. Ripe mangoes will smell fragrant near the stem and may have some sap oozing out. The next test would be to squeeze the mango – it should be slightly soft.
Can we use frozen mangoes for mango raita?
Believe me, I tried and the answer is no. The reason I failed was the frozen mangoes didn’t taste good – some of the pieces were not fully ripe and that ruined the taste of the raita.
How to make mango raita?
- Add the mango pulp to thick yogurt. Whisk them together till the yogurt is smooth and creamy.
- Do a taste test and add sugar as needed. Add salt and mix well.
- Peel the mangoes and chop them into 1/2 inch cubes.
- Add the mangoes to the yogurt and mix well.
- In a small pan kept over medium heat, add oil. When the oil is hot, add mustard seeds. When they start to splutter, add 5-6 curry leaves and two dried red chilies. Let it fry for about 10 seconds. Remove from heat and add the tempering to this mango raita.
- Serve immediately or refrigerate for later use.
Variation
- If you love mango lassi then this variation is for you. Skip the tempering, add 1/4 teaspoon of ground green cardamom seeds and mix well. Refrigerate for an hour and serve chilled.
- Skip the mango pulp if you don’t have it handy.
And if you are looking for more raita recipes, you’ll love this collection of raita recipes below, or check out this list of ten raita recipes – some classics, a few new, and some with a twist.
- Cucumber raita recipe – This delicious mix made from grated cucumber and yogurt is our favorite raita to pair with any Indian meal.
- Pineapple raita – Eat it as a dessert or pair it with biryanis – it tastes delicious either way.
- Cucumber tomato raita – A simple raita recipe made from everyday pantry ingredients.
- Onion raita – If you have been craving some Indian raita to go with your biryani, then this recipe is for you. Make it with ingredients that you have at home and in less than 5 minutes. It is the perfect way to finish off a delicious Indian meal.
- Boondi raita – crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is made of.
- Mint Raita – This refreshing yogurt-based dip made from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how to make it in under 5-minutes.
Mango Raita Recipe
Ingredients
- 1.5 cups thick yogurt
- 1 cup mango pulp
- 3 tablespoons sugar
- ½ teaspoon salt
- 2 cups mango chunks Approximately 1 mango chopped in 1/2 inch cubes
For the tempering
- 1 tablespoon ghee
- 5-6 curry leaves
- ½ teaspoon cumin seeds jeera
- ½ teaspoon mustard seeds
- 2 dried red chilies
Instructions
- Add the mango pulp to thick yogurt. Whisk them together till the yogurt is smooth and creamy.
- Do a taste test and add sugar as needed. Add salt and mix well.
- Add the mangoes to the yogurt and mix well.
- In a small pan kept over medium heat, add oil.
- When the oil is hot, add mustard and cumin seeds. When they start to splutter, add 5-6 curry leaves and two dried red chilies. Let it fry for about 10 seconds. Remove from heat and add the tempering to this mango raita.
- Serve immediately or refrigerate for later use.
Notes
- Pick any sweet, non-fibrous varieties of mango for this raita. If you are in India, Alphonso, or Kesar would be a good choice. For those in the US, buy either Ataulfo, Kent, or Keitt.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
