mango raita recipe with step by step photos – sweet and tasty raita made with ripe sweet mangoes. this mango raita was amazing to taste. i do not know how to describe its taste. it was simply awesome. i made it as an accompaniment with veg pulao.

this time, i decided to make mango raita instead of the regular onion-tomato or boondi raita or cucumber raita. this mango raita recipe uses ripe sweet mangoes. i have used alphonso mangoes, but one could use any variety of sweet mangoes. it was so good, that i have decided to make it often till the mango season is on in india. i have one posted one more easy mango raita recipe in which tempering is not added.

this mango raita is adapted from the book ‘indian cookery’. i have changed the raita recipe, but only in a few aspects. i added sugar to the curd. its not essential but since i have a sweet tooth, i decided to add some sugar.

the original raita recipe calls for 1 tbsp of mustard seeds and ½ tsp fenugreek seeds. i used 1 tsp mustard seeds and ¼ tsp fenugreek seeds. also, i have used whole red chillies. the original recipe asked to deseed the red chillies and chop them finely.

you can serve mango raita as a side dish with roti-sabzi or dal rice combo.

if you are looking for mango recipes then do check:

• eggless mango cake
• mango kulfi
• mango ice cream
• mango mastani
• mango cheesecake recipe.

mango raita recipe card below:

mango raita recipe

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

sweet yogurt raita made with ripe sweet mangoes.

Course:side dish

Cuisine:indian

Servings:3

Author:Dassana Amit

INGREDIENTS FOR mango raita recipe

(1 CUP = 250 ML)

• 2 cups curd (dahi or yoghurt) or 500 ml curd
• 2 tablespoon sugar - optional
• 2 ripe mangoes, diced
• 1 teaspoon mustard seeds (rai)
• 2 red chillies
• ¼ teaspoon fenugreek seeds (methi dana)
• 1 tablespoon ghee or oil
• few chopped coriander leaves for garnish, (optional)

HOW TO MAKE mango raita recipe

preparation for mango raita:

• in a bowl, take 2 cups curd (dahi or yogurt) and 2 tablespoon sugar.
• mix with a wired whisk or with a spoon. mix it till the sugar dissolves.
• the yogurt should look smooth and creamy.
• then add the chopped mangoes.
• gently stir the mangoes with the yogurt.

tempering for mango raita:

• heat 1 tablespoon ghee or oil in a small frying pan. add 1 teaspoon mustard seeds (rai).
• fry the mustard seeds till they crackle.
• add 2 dry red chillies (sookhi lal mirch) and ¼ teaspoon fenugreek seeds (methi dana).
• fry them till dry red chillies change color

making mango raita:

• pour this spiced tadka on the curd mixture.
• stir and mix well. 
• if you do not like the mustard seeds or fenugreek 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.
• for the garnish, you could 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.

RECIPE TIPS

• to get a fuller and creamier taste, it is better to use full cream yoghurt or curd.

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how to make mango raita recipe:

1. firstly rinse 2 ripe 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.

4. in a bowl, take 2 cups curd (dahi or yogurt) and 2 tablespoon sugar.

5. mix with a wired whisk or with a spoon. i used a wired whisk. mix it till the sugar dissolves.

6. the yogurt should look smooth and creamy.

7. then add the chopped mangoes.

8. gently stir the mangoes with the yogurt.

9. heat 1 tablespoon ghee or oil in a small frying pan. add 1 teaspoon mustard seeds (rai).

10. fry the mustard seeds till they crackle.

11. add 2 dry red chillies (sookhi lal mirch) and ¼ teaspoon fenugreek seeds (methi dana).

12. fry them till dry red chillies change color.

13. pour this spiced tadka on the curd mixture.

14. stir and mix well. if you do not like the mustard seeds or fenugreek to be seen in the raita. then strain the ghee and discard the seeds. stir the ghee into the raita mixture.

15. garnish the mango raita with coriander leaves. for the garnish, you could also use diced mangoes and top it in the center of the mango raita as i have done in the below photo. to get a fuller and creamier taste, it is better to use full cream curd. serve the mango raita chilled or at room temperature.

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