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A bowl of creamy Mango Raita topped with diced mangoes, red and white edible flowers, and herbs sits on a burlap mat, with a blue cloth and more flowers in the background.
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5 from 1 vote

Mango Raita Recipe

Mango Raita is a delicious Indian dish made with ripe mangoes, plain yogurt, and a few spices. It is best made in the summer when fresh mangoes are available.
Prep Time2 minutes
Cook Time2 minutes
Refrigeration Time20 minutes
Total Time24 minutes
Course: Raita
Cuisine: Indian, North Indian
Diet: Gluten Free, Vegetarian
Servings: 4 people
Author: Neha Mathur

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
US Customary - Metric

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.

Video

Notes

You can also use frozen mangoes to make this raita. Thaw them before using.

Nutrition

Calories: 77kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 320mg | Potassium: 200mg | Fiber: 1g | Sugar: 12g | Vitamin A: 734IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 0.3mg
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