Mango Raita Recipe

Mango Raita is a quick and simple, refreshing side dish made by blending sweet juicy mango cubes with thick curd. It is lightly seasoned with saffron and roasted cumin powder which gives it nice aroma and flavor. This raita is a lovely twist on regular yogurt raita and perfect to balance spicy meals.

It is usually served with biryani, paratha, pulao or even non-vegetarian dishes to give sweet cooling contrast. The mango in this recipe gives natural sweetness while the curd keeps it creamy and light. This recipe is quick to make and feels like special treat on warm days or during festive meals.

Jump to:

• About Mango Raita
• Mango Raita Ingredients
• How to make Mango Raita Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Mango Raita

Mango Raita is basically yogurt based side dish which gets tropical touch with ripe mangoes. Its origin is Indian where fruit raitas are often paired with rice dishes to complement rich and spicy flavors. This recipe has smooth and creamy texture with soft mango cubes that give burst of sweetness.

It has a sweet flavor from mango, tanginess from curd and aroma from saffron and roasted cumin. It's light on stomach and easy to digest. Variations can include adding pinch of black salt for tangy taste or little red chili powder if you like hint of heat.

Some people prefer thicker raita while some like it slightly runny. Mango Raita works both ways depending on curd you use. You can blend some mango with curd for smoother texture while keeping cubes for bites. Sweet mango makes it feel little festive even though it hardly takes any effort.

I usually make this occasionally for my friends or family with biryani. This is one of those recipe I always make when I want something simple but still feel little special. It looks all fancy but actually comes together so quick.

Mango Raita Ingredients

• Curd - I added thick curd to make the raita creamy. You can use plain yogurt also if thick curd not there.
• Milk - I soak the saffron strands, it gives a nice golden color and aroma.
• Mango - I added fresh ripe mango, adds fresh fruity flavor to the raita. You can also use canned mango chunks if fresh not in season.
• Sugar - This add sweetness to the raita. You can skip if mangoes already sweet.
• Saffron strands - I add it for subtle aroma and light color to raita. You can also use pinch of turmeric if saffron is bit expensive.
• Roasted jeera powder - I have used this, it adds nutty flavor and little warmth to raita. You can roast cumin at home if store bought not is available.

Why This Recipe Works

• This recipe quick and easy to make and uses very simple ingredients.
• It is creamy and little sweet, gives refreshing taste that balances spicy meals.
• This dish has natural sweetness and nice texture with soft cubes.
• This raita recipe goes well with biryani, pulao and roti varieties.
• This recipe has a nice aromatic flavor and rich taste.

Similar Recipes

• Carrot raita
• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita

How to make Mango Raita Step by Step

1.Take warm milk, add saffron strands to it, let it sit for few minutes. Meanwhile take the curd and whisk it well until creamy.

2.Add saffron milk, jeera powder and mix well.

3.Now add sugar. Rinse the mango, peel the skin.

4.Chop into small cubes, add it to the raita. Reserve few while serving.

Serve with pulao / rotis!

Expert Tips

• Choose mangoes - I usually used sweet, soft mangoes for that natural sweetness. Avoid using hard mangoes, it makes the raita bit sour.
• Whisk curd properly - I have found whisking curd till smooth makes the raita more creamy and easy to mix well.
• Soak saffron in warm milk - I have soaked saffron in warm milk, this adds a nice color and aroma. You can let it sit bit longer for deeper color.
• Adjust sweetness - I used to taste the mango before adding sugar. Some mangoes is already too sweet, so you may not even need sugar.
• Add ons - I added few chopped nuts like badam or cashew for that crunchy bite and rich taste.

Serving and Storage

Serve this with biryani, pulao or simple rotis. It works as cooling side for spicy or rich meals. You can store leftover raita in fridge up to one day. Give quick stir before serving again. Avoid making too far in advance as mango cubes can release water and make raita slightly watery.

FAQS

1.Can I skip saffron?

Yes, you can skip saffron. It mainly for color and aroma, raita still taste good without it.

2.Can I make this in advance?

You can make 1-2 hours before serving. I don't recommend making it a day ahead because mangoes release water and make it watery.

3.Can I use canned mango?

Yes, canned mango chunks work if fresh mangoes not available. Make sure they sweet and not too tart.

4.Can I add spice?

Yes, you add red chili powder or chaat masala for some spice flavor.

5.Can I make without sugar?

Yes, you can skip sugar if mangoes sweet enough. And just enhances natural sweetness little bit.

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