Mango Raita is a tangy, sweet accompaniment or side dish that is made with curd (yogurt) and ripe sweet mangoes. This Mango Raita recipe is unique. The crackling tempering that goes into it gives it a new dimension which results in a beautiful mix of flavors and texture too.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 5 minutes
- Total time: 20 minutes
- Yield: 3
- Category: Side Dish
- Cuisine: Indian
Ingredients
- 2 cups curd ((yogurt))
- 2 tablespoons sugar (- optional)
- 2 mangoes (- ripe and sweet, cubed or diced)
- 1 teaspoon mustard seeds
- 2 dried red chilies (- seeds removed)
- ¼ teaspoon fenugreek seeds
- 1 tablespoon ghee (or oil)
- 1 to 2 tablespoons chopped coriander leaves (for garnish, optional - can swap with fresh mint leaves)
Method
Make Mango Raita
- In a bowl, take the yogurt (dahi or curd) and sugar.
- Mix with a wired whisk or with a spoon till the sugar dissolves.
- The yogurt should also look smooth and creamy.
- Rinse, peel and chop the mangoes in small cubes.
- Then add the chopped mango cubes.
- Gently stir the mangoes in the yogurt.
Tempering
- Heat ghee or oil in a small frying pan. Add mustard seeds.
- On a low heat, fry the mustard seeds till they crackle.
- Add the dried red chilies and fenugreek seeds.
- Fry them on a low heat till the dried red chilies change color, taking care the spices do not burn.
- Pour all of the tempering ingredients on the mango raita in the bowl.
- Stir and mix well.
- If you do not like the mustard seeds or fenugreek seeds to be seen in the Mango Raita, then strain the ghee and discard the seeds. Stir the ghee into the raita mixture.
- Garnish the Mango Raita with coriander leaves or mint leaves.
- For the garnish, you can also use diced mangoes and top it in the center of the Mango Raita as I have done.
- Serve the Mango Raita chilled or at room temperature.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.