Mango Raita Recipes

MANGO RAITA RECIPE

Steps:

• 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 mix well.
• Add the mangoes to the yogurt and mix well.
• In a small pan kept over medium heat, add oil.
• When the oil is hot, add mustard and cumin seeds. When they start 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.

MANGO RAITA

Steps:

• Toss all ingredients in medium bowl to combine. (Raita can be prepared 1 day ahead. Cover and refrigerate.)

MANGO RAITA

Steps:

• Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice).
• Stir in Yogurt.
• Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil.
• Serve.

MANGO TOMATO RAITA

Steps:

• Peel the mangoes and cut the flesh off the pit, cut flesh into 1/4-inch dice. Place in a bowl with the tomatoes, onion and jalapeno and gently mix.
• In a separate bowl, mix the yogurt and garam masala. Fold the yogurt into the fruit, season with the salt, and gently fold in the cilantro.
• Cover and refrigerate at least 1 hour, but no longer than 2. Stir well before serving.