on Jun 06, 2024, Updated Jul 29, 2024 I love to make raitas for my lunches. Here are some of my favorites: Pineapple Raita, Boondi Raita, Pomegranate Raita, Bathua Raita, Sana Hua Nimbu, and Cucumber Raita. My mango tree produced more than 400 mangoes this year. I distributed most of them to friends and staff but kept a few in boxes to ripen. We opened the box today and got a batch of 20 fully ripened, sweet, juicy, homegrown mangoes. I have kept a few in the fridge to eat post lunch and made this raita using 2. This is one of my most favorite raitas. Its sweet, salty, and spicy flavors combine to create a flavor burst in the mouth. Try it!
About Mango Raita
Mago Raita is an Indian accompaniment made using plain yogurt (dahi, curd), mangoes, and a few other simple ingredients. It is a great dish to make in summer when fresh mangoes are in season. My mango-flavored raita comes together quickly and can be served with any Indian-style meal. It takes just 10 minutes to make.
How To Make Mango Flavored Raita
Whisk 1 cup of yogurt in a bowl until smooth. Mangoes – You will need mangoes in two forms: pureed and cut into cubes. I use my homegrown mangoes, but you can use any juicy variety. Others – You will also need sugar, salt, roasted cumin powder, and mint leaves. Add the following ingredients to the bowl and mix well.
¼ cup mango puree 1 cup cubed mango 1 tsp sugar ½ teaspoon salt ¼ tsp roasted cumin powder 5-6 mint leaves, chopped
Chill for 1-2 hours before serving. Note – You can garnish the raita with cubed mangoes and a sprinkle of red chili powder. Keep a mint sprig on top for some pop of color.
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