Mango Raita recipe is a tempting raita made with mangoes and yogurt. This mango raita is wonderful with any East Indian meal. If you have lovely hot curry it helps put out the fire. You may also substitute an apple or a peach for the mango. Check it out the mango raita recipe here!!
[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 2 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 2 medium ripe mangoes
- 1 green chili, finely chopped
- 1 red chili, crushed
- 1 cup yogurt
- 1 tablespoon choppedonion
- 1 tablespoon fresh coconut, grated
- 1 teaspoon mustard powder
- 1 teaspoon oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black mustard seeds
- Salt to taste
[/tab] [tab]Yield: 4 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Peel and sliced the mango in small cubes.
Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
Whisk together and add to the mango cubes. Stir.
Heat oil in the pan. When hot add the mustard seeds.
When seeds begin to pop, add the red chilli and onion. Let the onion turn brown.
Take off the fire and add to the curd mixture. Mix well and serve at room temperature or cold.
Garnish with chopped coriander leaves. Prepare in advance to let all flavors mix together. Mango Raita is ready to serve.
- Serve with curry or any Indian meal.