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.
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.