Mango Raita (Yogurt Dip)

15 May

A fruit raita for my lunch gathering today, with the "king of fruits" as it is called – the mango. 

This fruit comes in many cultivars, each with its own distinct taste, texture and characteristics. Mangoes can be small, red and pulpy, or large, yellow-green and firm. Some varieties are so squishy that the only sensible way to eat them is by making a hole at the mango’s top and sucking the juice out.

Mango on FoodistaMangoThe alphonso mango is considered the most exotic. Back in Bihar, the malda and dusehri used to be very popular. In South India where I now live, the banganapalli – named after a town in Andhra Pradesh – is to be found everywhere.

I am eternally loyal to the malda but have developed a gradual liking for the banganapalli. More so since the banganapalli lends itself well to salads and raitas. It is sweet but not extremely so, firm and allows itself to be sliced or cubed easily.

Mango raita is the perfect complement to salty, spicy, tangy flavors. And banganpalli is just right for it. f you don’t have a banganapalli on hand, any firm, ripe mango will do.

You Need:

  • Yogurt – 2 cups
  • Roasted cumin powder (bhuna jeera) – 1/2 teaspoon
  • Black salt (kala namak) – 1/2 teaspoon
  • Chili flakes – a pinch
  • Sugar – 1 heaped teaspoon
  • Mango – 1

How To Make Mango Raita:

Whisk the yogurt well with black salt, sugar, chili flakes and roasted cumin powder.

If you do not have roasted cumin powder available, you can make it at home. Follow the steps here: How to make roasted cumin powder (bhuna jeera)

Peel the mango and cut it into 1cm cubes. Discard the seed.

Fold the mango cubes into the yogurt whipped with spices. Refrigerate mango raita for at least 30 minutes to let the flavors blend.

Mango Raita

To Serve:

Garnish with mango cubes and a sprinkling of bhuna jeera. Serve mango raita cold with pulao or stuffed parathas.

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  1. Mango Shake | The Steaming Pot - June 1, 2011

    […] for only a short while. This is that heavenly time. And so we have the fruit in myriad ways – in mango raita, in mixed fruit chats, in custard, or simply […]

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