Mango Raita

Should you love mangoes, then this mango raita recipe has your name written throughout it. Enjoy it as a dessert or as a side dish together with a spicy Indian meal.

Raitas are often subtle in flavor, evenly spiced, and are a cooling accompaniment to spicy Indian meals. But this mango raita is different. It is going to demand your attention, awaken your senses, and can make you lick your bowl.

Should you are wondering what makes this raita so special, listed here are a number of reasons – 

1. Every bite of this raita is delicious and bursting with flavors due to one key ingredient – fresh, seasonal, sweet mangoes. This raita proves that mango is known as the king of fruits for good reason. 
2. The sweetened mango pulp (produced from Alphonso or Kesari) that’s added to this raita amplifies the mango flavor much more. For many who don’t have access to fresh Alphonso mangoes, this pulp is the right mix-in. 
3. And last but not least, the part that brings every part together is the tempering. Mustard seeds, curry leaves, and a number of dried chilies in ghee add an entire latest dimension to this dish. 

So savor this raita when mangoes are in season and have it as a dessert or pair it with this spicy Chettinad biryani or vegetable biryani. It also pairs well with tandoori dishes similar to kababs and tandoori chicken as well.

What form of mangoes are best for this raita?

Pick any sweet, non-fibrous varieties of mango for this raita. Should you are in India, Alphonso, or Kesar can be a superb selection. For those within the US, buy either Ataulfo, Kent, or Keitt. 

How do you tell if a mango is ripe?

I depend on two indicators – smell and softness. Ripe mangoes will smell fragrant near the stem and could have some sap oozing out. The following test can be to squeeze the mango – it ought to be barely soft. 

Can we use frozen mangoes for mango raita?

Consider me, I attempted and the reply is not any. The explanation I failed was the frozen mangoes didn’t taste good – a number of the pieces weren’t fully ripe and that ruined the taste of the raita. 

Methods to make mango raita?

1. Add the mango pulp to thick yogurt. Whisk them together till the yogurt is smooth and creamy. 
2. Do a taste test and add sugar as needed. Add salt and blend well. 
3. Peel the mangoes and chop them into 1/2 inch cubes. 
4. Add the mangoes to the yogurt and blend well. 
5. In a small pan kept over medium heat, add oil. When the oil is hot, add mustard seeds. After they begin to splutter, add 5-6 curry leaves and two dried red chilies. Let it fry for about 10 seconds. Remove from heat and add the tempering to this mango raita. 
6. Serve immediately or refrigerate for later use.

Variation

1. Should you love mango lassi then this variation is for you. Skip the tempering, add 1/4 teaspoon of ground green cardamom seeds and blend well. Refrigerate for an hour and serve chilled. 
2. Skip the mango pulp in case you don’t have it handy. 

And in case you are searching for more raita recipes, you’ll love this collection of raita recipes below, or try this list of ten raita recipes – some classics, a number of latest, and a few with a twist. 

1. Cucumber raita recipe – This delicious mix produced from grated cucumber and yogurt is our favourite raita to pair with any Indian meal.   
2. Pineapple raita – Eat it as a dessert or pair it with biryanis – it tastes delicious either way.  
3. Cucumber tomato raita – An easy raita recipe produced from on a regular basis pantry ingredients. 
4. Onion raita – If you will have been craving some Indian raita to go together with your biryani, then this recipe is for you. Make it with ingredients that you will have at home and in lower than 5 minutes. It’s the right option to finish off a delicious Indian meal.  
5. Boondi raita – crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is made from. 
6. Mint Raita – This refreshing yogurt-based dip produced from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how one can make it in under 5-minutes. 

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Mango Raita Recipe

Should you love mangoes, then this mango raita recipe has your name written throughout it. Enjoy it as a dessert or as a side dish together with a spicy Indian meal.

Prep Time : 10 mins

Cook Time : 1 min

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• Add the mango pulp to thick yogurt. Whisk them together till the yogurt is smooth and creamy. 

• Do a taste test and add sugar as needed. Add salt and blend well. 

• Add the mangoes to the yogurt and blend well.

• In a small pan kept over medium heat, add oil. 

• When the oil is hot, add mustard and cumin seeds. After they begin to splutter, add 5-6 curry leaves and two dried red chilies. Let it fry for about 10 seconds. Remove from heat and add the tempering to this mango raita.

• Serve immediately or refrigerate for later use.

1. Pick any sweet, non-fibrous varieties of mango for this raita. Should you are in India, Alphonso, or Kesar can be a superb selection. For those within the US, buy either Ataulfo, Kent, or Keitt. 

Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you will have health issues, please work with a registered dietician or nutritionist.

Serving: 1bowlCalories: 113kcalCarbohydrates: 19gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 166mgPotassium: 122mgSugar: 17gVitamin A: 1180IUVitamin C: 31.6mgCalcium: 51mgIron: 3.9mg