Mango Raita Recipe – Sharmis Passion

Mango Raita is a quick and simple, refreshing side dish made by combining sweet juicy mango cubes with thick curd. A little bit of saffron and roasted cumin powder is added to it which gives it a nice aroma and taste. This raita is a lovely variation on the regular curd raita and is perfect to balance out spicy food.

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

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About Mango Raita

Mango raita is basically a curd based side dish that gets a tropical touch with ripe mangoes. Its origin is Indian where fruit raita is often paired with rice dishes to complement the rich and spicy flavour. This recipe has a smooth and creamy texture with soft mango pieces that add plenty of sweetness.

It has the sweet taste of mango, the spiciness of curd and the aroma of saffron and roasted cumin. It is light on the stomach and easy to digest. If you like spicy taste then it can include adding a pinch of black salt or some red chili powder for spicy taste.

Some people like thick raita while some people like slightly thin raita. Mango raita works both ways depending on the curd you use. You can mix some mangoes with curd for a smooth texture, while keeping the cubes for cutting. The sweet mango makes it feel a little festive, even though it doesn’t take any effort.

I usually make it with biryani for my friends or family occasionally. This is one of those dishes I always make when I want something simple but still feels a little special. It all looks fancy but actually comes together very quickly.

Mango Raita Ingredients

• Curd – To make the raita creamy, I have added thick curd to it. If you don’t have thick curd, you can also use plain curd.
• Milk – I soak the saffron threads, it gives a nice golden color and fragrance.
• Mango – I added fresh ripe mango, adding fresh fruit flavor to the raita. You can also use canned mango pieces if fresh is not available.
• Sugar , This adds sweetness to the raita. If the mango is already sweet then you can skip it.
• saffron strands – I add it to raita for mild aroma and light colour. If saffron is a bit expensive then you can also use a pinch of turmeric.
• Roasted Cumin Powder – I have used it, it adds a nutty flavor and a little heat to the raita. If store bought cumin seeds are not available then you can also roast cumin seeds at home.

Why does this recipe work

• This recipe is quick and easy to make and uses very simple ingredients.
• It’s creamy and slightly sweet, giving a refreshing flavor that balances out spicy food.
• This dish has natural sweetness and good texture with soft cubes.
• This raita recipe goes well with biryani, pulao and roti.
• This recipe has nice aromatic flavor and rich taste.

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How to make Mango Raita step by step

1. Take hot milk, add saffron threads to it, leave it for a few minutes. Meanwhile, take curd and beat it well until it becomes creamy.

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

3.Now add sugar. Wash the mango, peel the peel.

4. Cut into small cubes, add it to the raita. Reserve some when serving.

Serve with pulao/roti!

Expert Tips

• choose mango – I usually use sweet, soft mangoes for natural sweetness. Avoid using hard mango, it makes the raita a little sour.
• beat the curd well – I have found that whisking the curd until smooth makes the raita creamier and easier to mix well.
• soak saffron in hot milk – I have soaked saffron in hot milk, it gives good color and aroma. For darker color you can leave it for a while.
• adjust sweetness – I used to taste the mango before adding sugar. Some mangoes are already very sweet, so you won’t even need sugar.
• add more – I added some chopped nuts like almonds or cashews for that crunchy taste and rich flavor.

serving and storage

Serve it with biryani, pulao or simple roti. It serves as a cooling side to spicy or hearty foods. You can keep the leftover raita in the refrigerator for a day. Stir immediately before serving again. Avoid making too much in advance as the mango pieces may release water and make the raita a bit watery.

general questions and answers

1.Can I skip saffron?

Yes, you can skip saffron. It is mainly for color and aroma, raita tastes good even without it.

2.Can I make it in advance?

You can prepare 1-2 hours before serving. I do not recommend making it a day before as the mango releases water and makes it watery.

3.Can I use canned mango?

Yes, if fresh mango is not available then canned mango pieces can also work. Make sure they are sweet and not too spicy.

4.Can I add spices?

Yes, you can add red chilli powder or chaat masala for spicy taste.

5.Can I make it without sugar?

Yes, if the mango is sweet enough then you can not add sugar. And just enhances the natural sweetness a little bit.

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