What is Mango Raita
Since the time I’ve tried the Mango Raita recipe, I’ve been a complete fan as this dish is quite a stunner. I don’t even mind on consuming a bowl of this Mango Raita just by itself. It is just awesome. And why shouldn’t it be. Just mix in fresh mangoes with sweetened curd, pour over a sizzling tadka (tempering) and give it a mix. This Mango Raita recipe gets done really in a jiffy! Though, the first time I made this Mango Raita was when I had to pair it with Veg Pulao. Since then, I’ve been stuck on its taste and I don’t even plan to let go of it. It is that amazing. It is an all-time favorite at my home and I make sure to make it often as long as the mango season is live in India.
More On The Recipe
It is impossible to not try and create as much recipes as possible with the ‘king of fruits.’ Mango is a versatile fruit which is not just lusciously delish in its own, but imparts flavors and adds new texture to any dish that it is a part of. The summers in India are most awaited by one and all for this lovely fruit, the use of which is varied throughout the length and breadth of our country. It’s very difficult to find a person who doesn’t have a liking for mangoes. Whether used in its raw form or the ripe form, mango recipes have always been special for us Indians. My version of Mango Raita is a loose adaptation from the cookbook Indian Cookery which uses ripe mangoes with a tempering added to it. I have used Alphonso mangoes or the Hapus variety, as it is fondly called in its home, the Indian Konkan Coast. But it’s not a rule. You can use any variety of fresh ripe mangoes for this Mango Raita recipe. I have also added some sugar to the curd as I have a sweet tooth. You can give it a miss. Serving this Mango Raita chilled is the best way to go about it. But room temperature works just fine. You can savor it as is or pair as a side with your meals.
How to make Mango Raita
Preparation
- Firstly rinse 2 ripe medium-sized mangoes. Wipe the mangoes with a kitchen napkin or cloth.
- Peel and dice the mangoes.
- Measure and keep all the ingredients ready for making mango raita.
2 cups curd (yogurt)A few coriander sprigs2 dried red chilies, seeds removed1 teaspoon mustard seeds2 tablespoons sugar¼ teaspoon teaspoon fenugreek seeds1 tablespoon ghee
- In a bowl, take 2 cups curd and 2 tablespoons sugar.
- Mix with a wired whisk or with a spoon till the sugar dissolves.
- The curd should look smooth and creamy.
Make Mango Raita
- Then add the chopped mangoes.
- Gently stir the mangoes in the sweetened curd.
Temper Mango Raita
- Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds.
- On a low heat fry the mustard seeds till they crackle and splutter.
- Add 2 dried red chilies and ¼ teaspoon fenugreek seeds.
- Fry them on a low heat until the red chilies change color – taking care that you do not burn either the fenugreek seeds or the red chillies.
- Pour this spice tempering on the curd mixture.
- Stir and mix well.
- Garnish the Mango Raita with coriander leaves. You can also use diced mangoes and top it in the center of the Mango Raita as I have done in the picture below. Serve the Mango Raita chilled or at room temperature.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Classic Indian Boondi Raita Recipe Pineapple Raita Fruit Raita Lauki ka Raita (Bottle Gourd Raita) This Mango Raita recipe post from the archives, first published in June 2010 has been updated and republished on November 2022.
title: “Mango Raita Recipe " ShowToc: true date: “2024-09-22” author: “Marilyn Sowards”
What is Mango Raita
Since the time I’ve tried the Mango Raita recipe, I’ve been a complete fan as this dish is quite a stunner. I don’t even mind on consuming a bowl of this Mango Raita just by itself. It is just awesome. And why shouldn’t it be. Just mix in fresh mangoes with sweetened curd, pour over a sizzling tadka (tempering) and give it a mix. This Mango Raita recipe gets done really in a jiffy! Though, the first time I made this Mango Raita was when I had to pair it with Veg Pulao. Since then, I’ve been stuck on its taste and I don’t even plan to let go of it. It is that amazing. It is an all-time favorite at my home and I make sure to make it often as long as the mango season is live in India.
More On The Recipe
It is impossible to not try and create as much recipes as possible with the ‘king of fruits.’ Mango is a versatile fruit which is not just lusciously delish in its own, but imparts flavors and adds new texture to any dish that it is a part of. The summers in India are most awaited by one and all for this lovely fruit, the use of which is varied throughout the length and breadth of our country. It’s very difficult to find a person who doesn’t have a liking for mangoes. Whether used in its raw form or the ripe form, mango recipes have always been special for us Indians. My version of Mango Raita is a loose adaptation from the cookbook Indian Cookery which uses ripe mangoes with a tempering added to it. I have used Alphonso mangoes or the Hapus variety, as it is fondly called in its home, the Indian Konkan Coast. But it’s not a rule. You can use any variety of fresh ripe mangoes for this Mango Raita recipe. I have also added some sugar to the curd as I have a sweet tooth. You can give it a miss. Serving this Mango Raita chilled is the best way to go about it. But room temperature works just fine. You can savor it as is or pair as a side with your meals.
How to make Mango Raita
Preparation
- Firstly rinse 2 ripe medium-sized mangoes. Wipe the mangoes with a kitchen napkin or cloth.
- Peel and dice the mangoes.
- Measure and keep all the ingredients ready for making mango raita.
2 cups curd (yogurt)A few coriander sprigs2 dried red chilies, seeds removed1 teaspoon mustard seeds2 tablespoons sugar¼ teaspoon teaspoon fenugreek seeds1 tablespoon ghee
- In a bowl, take 2 cups curd and 2 tablespoons sugar.
- Mix with a wired whisk or with a spoon till the sugar dissolves.
- The curd should look smooth and creamy.
Make Mango Raita
- Then add the chopped mangoes.
- Gently stir the mangoes in the sweetened curd.
Temper Mango Raita
- Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds.
- On a low heat fry the mustard seeds till they crackle and splutter.
- Add 2 dried red chilies and ¼ teaspoon fenugreek seeds.
- Fry them on a low heat until the red chilies change color – taking care that you do not burn either the fenugreek seeds or the red chillies.
- Pour this spice tempering on the curd mixture.
- Stir and mix well.
- Garnish the Mango Raita with coriander leaves. You can also use diced mangoes and top it in the center of the Mango Raita as I have done in the picture below. Serve the Mango Raita chilled or at room temperature.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Classic Indian Boondi Raita Recipe Pineapple Raita Fruit Raita Lauki ka Raita (Bottle Gourd Raita) This Mango Raita recipe post from the archives, first published in June 2010 has been updated and republished on November 2022.
