Mango Raita is a tangy, sweet accompaniment or side dish that is made with Curd (yogurt) and ripe sweet mangoes. You must’ve had other raitas like Onion Raita, Boondi Raita and Cucumber Raita, which are a common feature in a typical Indian meal. But 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. Sweet, tasty and quite nutritious too. What else can you ask for?
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
1. Firstly rinse 2 ripe medium-sized mangoes. Wipe the mangoes with a kitchen napkin or cloth.
2. Peel and dice the mangoes.
3. Measure and keep all the ingredients ready for making mango raita.
- 2 cups curd (yogurt)
- A few coriander sprigs
- 2 dried red chilies, seeds removed
- 1 teaspoon mustard seeds
- 2 tablespoons sugar
- ¼ teaspoon teaspoon fenugreek seeds
- 1 tablespoon ghee
4. In a bowl, take 2 cups curd and 2 tablespoons sugar.
5. Mix with a wired whisk or with a spoon till the sugar dissolves.
6. The curd should look smooth and creamy.
Make Mango Raita
7. Then add the chopped mangoes.
8. Gently stir the mangoes in the sweetened curd.
Temper Mango Raita
9. Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds.
10. On a low heat fry the mustard seeds till they crackle and splutter.
11. Add 2 dried red chilies and ¼ teaspoon fenugreek seeds.
12. 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.
13. Pour this spice tempering on the curd mixture.
14. Stir and mix well.
15. 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.
- If you do not like the mustard seeds or fenugreek seeds to be seen in the raita, then strain the ghee and discard the seeds from the tempering. Stir the ghee into the raita mixture.
- You could opt to leave out the tempering steps and simply mix some roasted cumin powder, red chilli powder and chaat masala powder with the raita. Garnish with coriander or mint leaves.
- To get a fuller and creamier taste, it is better to use full cream yogurt or curd. Also make sure that the curd is not too tangy or sour. You could use curd which is cold or at room temperature.
- Make sure to use mangoes that are ripe and sweet. Do not make the raita with semi-ripe or sour tasting mangoes as these may cause stomach upsets when mixed with yogurt and eaten.
More Raita Recipes To Try!
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Mango Raita Recipe
- 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
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.
- 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.
- To get a fuller and creamier taste, it is better to use full fat yogurt or curd or yogurt made with whole milk.
- Use ripe and sweet tasting mangoes. Underripe mangoes may cause stomach upsets when mixed with yogurt.
- Opt out of the tempering steps if you prefer. Thus you can simply mix a bit of red chilli powder, roasted cumin powder and chaat masala with the mango raita.
- Make sure that the curd or yogurt is fresh and does not taste too sour or tangy.
Nutrition Info (Approximate Values)
This Mango Raita recipe post from the archives, first published in June 2010 has been updated and republished on November 2022.
Mam we should use sweet curd or sour curd?
sreeparna, use sweet curd to make mango raita. sour curd will not taste good unless you like sour taste.
The guildeline for making Raita recipes is very nice and easily understandable by everyone its Amazing
i made the mango raita and it turned out to be great.thanks.