Mango Raita Recipe
Prep
10 min
Cook
None
Servings
4 servings
Calories
85
Ingredients
1 cup plain yogurt (dahi)
1 ripe mango (Sindhri), diced small
1/4 teaspoon roasted cumin powder
1/4 teaspoon red chili powder (optional)
Salt to taste
Fresh mint leaves, chopped
Pinch of sugar (optional)
Instructions
Prepare Yogurt
Whisk the yogurt until smooth and creamy. If using thick dahi, add 1-2 tablespoons water to reach a pourable but not thin consistency.
Add Mango
Fold in the diced mango gently — you want the pieces to stay intact, not mush into the yogurt. Reserve a few pieces for garnish.
Season
Add roasted cumin powder, salt, and optional red chili powder. Stir gently. Taste and adjust — the raita should be a balance of sweet (mango), tangy (yogurt), and savory (cumin, salt).
Garnish & Serve
Top with fresh mint leaves, reserved mango pieces, and a light dusting of cumin. Serve chilled alongside biryani, pulao, or any Pakistani main course.
Tips
Perfect Pairing
Mango raita is the ideal accompaniment to spicy biryani — the cool yogurt and sweet mango balance the heat. It also works beautifully with grilled kebabs, paratha, and dal.
Best Variety
Sindhri creates the sweetest raita. Use firm-ripe (not mushy) mango so the pieces hold their shape in the yogurt.
FAQ
What is raita?
Raita is a yogurt-based condiment/side dish in Pakistani and Indian cuisine. It is served chilled alongside main courses, especially rice dishes and grilled meats. Common varieties include cucumber raita, boondi raita, and mango raita. The yogurt provides cooling relief from spicy dishes.
Can I make mango raita ahead of time?
Yes, but add the mango just before serving. The yogurt base can be prepared and seasoned hours ahead. Adding mango too early makes it mushy and releases juice that thins the raita.
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