Mango Raita Recipe
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Mango Raita is a delicious North Indian style accompaniment made with ripe mangoes, plain yogurt, and a few spices. It is best made in the summer when fresh mangoes are available. Make it using my easy recipe and serve with a pulao, biryani, or with your main meal.
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.
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My mango tree in Pune produced more than 400 mangoes last year. I distributed most of them to friends and staff, but kept a few in boxes to ripen. When we opened the box a few days later, we got a big batch of fully ripened, sweet, juicy, homegrown mangoes.
With so many mangoes at hand, I made many of my mango recipes, and this mango raita was made on repeat. It is one of my favorite raitas. Its sweet, salty, and spicy flavors combine to create a burst of flavor in the mouth. Try it!
What Is Mango Raita?
Mango raita (also called aam ka raita in Hindi) is a chilled Indian yogurt-based side dish made by folding ripe mango pieces into whisked yogurt and seasoning it with warm Indian spices like roasted cumin powder and salt.
While most raita recipes, such as cucumber raita, boondi raita, and bathua raita, are savory, mango raita has a sweet-savory taste. Think of it as the cooling cousin of mango lassi, but spoonable, less sweet, and built to balance heavy mains.
In North Indian homes, mango raita shows up on the table during peak mango season (April through July) alongside pulao, paratha, or any spicy curry. It is light on the stomach, naturally cooling, and one of the easiest ways to stretch a single ripe mango across a whole family meal.
Ingredients
- Plain Yogurt (Curd, Dahi) – Use homemade yogurt or buy a tub.
- Mangoes – You will need ripe, sweet mangoes in two forms: pureed and cubed. I prefer to use Indian mangoes, such as Alphonso and Dhasseri, but you can use any juicy variety. You can also use frozen mangoes to make this raita. Thaw them before using.
- Others – You will also need sugar, salt, roasted cumin powder, and mint leaves.
How To Make Mango Raita
Step 1: Add 1 cup of plain yogurt to a mixing bowl and whisk it until it’s silky smooth.
Step 2: 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
If the raita is too thick, add some water or milk to thin it down.
Step 3: Pop the bowl in the fridge for 15 to 20 minutes. This is where the magic happens. The spices bloom into the yogurt, and the mango softens just slightly. Garnish with mango cubes, mint, and a final dusting of chili powder. Serve cold.
Pro Tip By Neha
- Always taste your mango first. Mangoes are not a standardized fruit. One Alphonso might be sugar-sweet; the next can be mild. Adjust your sugar and chili after you taste, never before.
- Skip the seedy mango pulp near the pit. That stringy part near the seed makes the raita fibrous. Slice cleanly along the cheeks, dice, and save the pit for snacking later.
- Don’t overdo the spices. Mango is delicate. Heavy hand with cumin or chili will bury it. Start light, taste, and build up.
- Cold yogurt = better raita. Pull the yogurt straight from the fridge. Room-temperature yogurt loosens up and goes soupy when whisked.
- Make it ahead, but smart. Whisk the yogurt with spices and store. Chop and puree the mango separately. Combine right before serving so the mango stays fresh and doesn’t bleed into the yogurt.
Variations
- Mango Mint Raita: Double the mint and add a few drops of lemon juice. Cool, herby, and stunning with vegetable pulao.
- Tadka Mango Raita: Heat a teaspoon of ghee in a small pan, splutter mustard seeds and a dried red chili, then pour the sizzling tempering over the raita. South Indian style is addictive.
- Mango Pomegranate Raita: Toss in a handful of pomegranate arils for a sweet-tart-crunchy version. Inspired by my anar ka raita recipe.
- Mango Boondi Raita: Stir in a quarter cup of plain salted boondi just before serving for crunch.
- Vegan Mango Raita: Swap dairy yogurt for thick coconut yogurt or unsweetened almond yogurt. Surprisingly creamy.
Serving Suggestions
Mango raita is happiest next to bold, spicy mains. Serve it with chicken biryani, spicy mutton pulao, or rich curries such as butter chicken or paneer masala.
It can also be served as a side with parathas such as aloo paratha, gobhi paratha, palak paratha, etc.
It works great as a dipping sauce for chicken tikka, hara bhara kabab, or seekh kabab.
Storage Suggestions
This raita can be stored in an airtight container in the refrigerator for up to 24 hours. After that, the mangoes will release water, and the raita will become watery.
I do not recommend freezing it, as the texture may change once thawed.
Other Mango Recipes We Recommend
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Mango Raita Recipe
Ingredients
- 1 cup plain yogurt (curd, dahi)
- ¼ cup mango puree
- 1 cup cubed mangoes
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon roasted cumin powder
- 5-6 mint leaves (chopped)
Instructions
- Whisk yogurt in a bowl until smooth.
- Add the remaining ingredients to the bowl and mix well.
- If the raita is too thick, add some water or milk to thin it down.
- Pop the bowl in the fridge for 15 to 20 minutes. This is where the magic happens. The spices bloom into the yogurt, and the mango softens just slightly.
- Garnish with mango cubes, mint, and a dusting of chili powder. Serve cold.
Nice Recipe, I love mango and will definitely try mango raita.
Thnx. Do try
loved the raitha very much 🙂 lovely recipe