Mango Raita: Yogurt Dip with Mangoes

What’s the best thing about Indian summer? Fresh, in season mangoes! Use this wonderful fruit in mango raita to add a cooling complement to Indian meals.

Mangoes come in many varieties: they can be small, red and pulpy, or large yellow-green and firm. Of all cultivars, the alphonso is widely regarded the most exotic. Back in Bihar, people swear by the malda and dusehri. In South India, the banganapalli – named after a town in Andhra Pradesh – is very popular.

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 overly so, firm and allows itself to be sliced and cubed easily.

Mango raita is the perfect companion to salty, spicy, tangy flavors. And banganpalli is just right for it. If 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.

To Serve:

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

Meal below: mango raita, gobhi sarson, chana dal with greens, chapatis, fresh carrot sticks.

Notes:

Also check out mango dessert recipes: mango phirni, sabudana coconut milk with mangoes, chia mango pudding.