Mango Raita
Sweet yogurt raita made with ripe sweet mangoes.
Servings: 3
Calories: 276kcal
Ingredients
- 2 cups yogurt (curd) or 500 ml curd
- 2 tablespoon sugar - optional
- 2 ripe mangoes, diced
- 1 teaspoon mustard seeds (rai)
- 2 dried red chilies
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 tablespoon ghee or oil
- few chopped coriander leaves for garnish, (optional)
Instructions
preparation for mango raita:
- In a bowl, take 2 cups yogurt (dahi or curd) and 2 tablespoons sugar.
- Mix with a wired whisk or with a spoon till the sugar dissolves.
- The yogurt should look smooth and creamy.
- Then add the chopped mangoes.
- Gently stir the mangoes in the yogurt.
tempering for mango raita:
- Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds.
- Fry the mustard seeds till they crackle.
- Add 2 dried red chilies and ¼ teaspoon fenugreek seeds.
- Fry them till dried red chilies change color
making mango raita:
- Pour this spiced tadka on the yogurt mixture.
- 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.
- 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.
Notes
- To get a fuller and creamier taste, it is better to use full cream yogurt or curd.
Nutrition
Calories: 276kcal | Carbohydrates: 39g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 80mg | Potassium: 595mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1950IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 94mg | Vitamin D: 1µg | Vitamin E: 2mg | Vitamin K: 11µg | Calcium: 221mg | Vitamin B9 (Folate): 80µg | Iron: 1mg | Magnesium: 45mg | Phosphorus: 197mg | Zinc: 1mg