This simple, refreshing, creamy, and delicious mango raita makes a perfect cooling side dish for any Indian dish. This easy raita is made with mangoes, yogurt, herbs, and some basic spices. Pairs well with Indian meals.
This raita has a perfect combination of tangy, mildly sweet, and slightly spicy flavors. Every bite of this delightful mango raita is brimming with sweet mango flavors, freshness, and deliciousness.
Due to its exotic flavors, I sometimes enjoy it as a snack or a dessert too. If you are a mango lover, then you would totally get that we mango lovers can eat mangoes for all our meals! If you love mangoes, then this mango raita recipe is calling your name. :)
So are you ready to devour this raita when mango raita?
About Mango Raita
Mango Raita or Aam ka Raita is a revitalizing, yogurt-based Indian side dish where mango chunks and mango puree are combined with yogurt, spices and herbs.
This 5-minute healthy, and irresistible Mango Raita is straightforward. The delicious flavors of this sweet raita complement all types of main course meals. To make this raita at home all you need to do is some chopping and mixing, and this mango-flavored yogurt condiment will be ready in no time. This is quite a versatile raita recipe which can be served as a side dish, snack, or even as a dip.
I prefer juicy and ripe mangoes for making this refreshing mango and mint raita because the melt-in-mouth texture of sweet mangoes just blends so well with spicy yogurt. Flavored with fresh herbs such as mint and coriander, seasoned with mint powder and other Indian spices, this raita has everything to arouse your senses and please your taste buds.
I have used mango pulp and mango chunks both for making this raita. The addition of mango puree to this raita intensifies the mango flavor even more.
For those who are not aware of raita, it is a yogurt-based creamy and refreshing side dish. It is an essential part of Indian cuisine due to its cooling properties which help in balancing the spicy heat of Indian food.
Raita can easily fit on any menu, but there are some meals such as , fried rice, , , etc, which are incomplete without the raita. Raitas can be made and enjoyed throughout the year, but they are more frequent during hot months. The popular Indian raitas are , , , and , etc.
This Mango Raita
✓ is quick and easy to make
✓ is made with simple ingredients
✓ makes a delicious side dish
✓ is fiber & protein-rich
✓ is gluten-free and low carb
✓ takes only 10 minutes
✓ is refreshingly cooling
✓ is laden with good digestive properties
✓ pairs well with pulao and biryani
✓ is quite versatile
This mango raita recipe uses some simple and handy ingredients. The ingredients you will need are:
Yogurt – It is one of the main ingredients of any raita recipe. I personally like to use thick full-fat yogurt for making raita. However, low-fat raitas will also work. If you are planning to make vegan raita then replace regular yogurt with dairy-free alternatives.
Mango – I like using juicy, ripe, and fresh mangoes for making this raita recipe. You can also use pre-cut mangoes.
Mango Puree/Pulp – This is the star ingredient of this recipe. It enhances the mango flavor of the overall dish. For this raita recipe, you can use both homemade and store-bought mango puree.
Herbs – I have used a combination of fresh mint and coriander leaves to flavor this raita. You can also choose only herbs here.
Powdered spices – I have used black pepper powder, roasted cumin powder, mint powder, and salt for this raita.
Sweetener – I have added 1 teaspoon of sugar to give a mildly sweet taste to the raita. The amount of sweetener depends on your taste preference. You can add more or less.
Other ingredients - I used a freshly chopped green chili in this raita, but adding green chili is entirely optional here. If you don’t prefer heat then avoid using green chili. I have also used a pinch of red pepper flakes, just for garnishing.
How to Make Mango Raita
Making mango raita at home is very easy. This is how you can make it in 2 steps:
Step 1 – Add yogurt, water, mango puree, spices, green chili, chopped herbs, and mango chunks to a mixing bowl.
Step 2 – Whisk everything well until smooth and well combined. Garnish with mango chunks, herbs, and chili flakes. Done.
For a full list of Mango Raita recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
Mango Raita can be served as a side, snack, or a condiment. It tastes best with , biryani, or paratha. Here are a few dishes with which raita goes very well: Avocado Paratha, Gatta Pulao, Indian Style Triple Egg fried rice, and Tomato Paratha.
Mango raita stays fresh for up to 2-3 days when kept covered in the refrigerator. Make sure to use an air-tight container to get the fresh flavors.
Sweetener – If you don’t want to add powdered sugar, then you can also add honey, maple syrup, powdered jaggery, coconut sugar, or palm sugar. Adding sweetener balances the spicy and tangy flavor of this raita, but it is not necessary though.
Mango Blueberry Raita - Add a handful of fresh or frozen blueberries to this raita and your excellent mango blueberry raita is ready.
Mango Peach Raita – Add chopped pieces to the yogurt base along with the mango chunks and the rest of the recipe will be the same.
Mango Pineapple Raita – You can add fresh or canned pineapple chunks to this raita.
**Mango Strawberry Basil Raita – **To make mango strawberry raita, add chopped strawberries.
Mango Basil Raita – Swap mint and coriander leaves with chopped fresh basil and follow the same recipe.
Tips and tricks to make the best mango raita
I used chilled water to thin out the yogurt, but you can also use chilled milk.
If your yogurt is not thick, then there is no need to dilute it.
The yogurt should be creamy without any chunks. So if you are using homemade yogurt, then make sure to whisk or strain it before making raita.
Adding sweetener balances the spices and amplifies the taste of this raita. However, adding any type of sweetener is entirely optional here. Chill the raita for a minimum of 2 hours before serving.
Chili – I like to use green chili in this mango mint raita recipe. But you can also use red chili powder or chili flakes. The amount of red chili powder depends on how spicy you want your raita.
What kind of mangoes are best for mango raita?
You can go for varieties of mangoes that are ripe, sweet, and non-fibrous. Alphonso or champagne would work just fine.
Can I use frozen mango chunks?
For this recipe, it is best to use fresh mango chunks. This is because in frozen mangoes there are higher chances that all mangoes are not ripe. And without ripe mangoes, this raita won’t taste good.
However, if you are freezing ripe mangoes yourself then you can surely use them in this raita recipe. If using frozen mangoes, then just make sure to thaw the mangoes overnight in the refrigerator.
How to make mango raita vegan?
For making a vegan version of raita, you can replace plain yogurt with dairy-free yogurts such as coconut yogurt, oat yogurt, or soy yogurt. The rest of the recipe steps will remain the same.
Can I use Greek yogurt?
Most certainly you can. You can use full-fat, low-fat, or even non-fat Greek yogurt for this mango raita. Just add the consistency of yogurt by adding milk or water.
Can I use canned puree instead of fresh mango puree?
Absolutely, you can use canned mango puree or pulp for making this mango raita recipe. The puree is just for added mango flavors, so you can even use mango nectar here.
How to make mango puree?
Making mango puree is very simple. Just peel, discard the seeds, and dice or chop the mangoes. Then add chopped mango pieces to a blender and blend until completely smooth. You can also add 1-2 tablespoons of water while blending. Mango puree is ready to use.
You can store it in the refrigerator for up to 2-3 days in an airtight container, or freeze it in a ziplock bag or freezer-safe container for up to 6 months.
Mango Raita (Step-by-step photo instructions)
How to Make Mango Raita
- To a large bowl add 1.5 cups of thick yogurt. After that, add chilled water to adjust the consistency of the raita. The amount of liquid depends on the thickness of the yogurt and your taste preference. I added about 1/2 cup of water. Then add mango puree, chopped mint, and coriander leaves.
- Also add chopped mangos, ground black pepper, roasted cumin powder, mint powder, and sugar, if using. Mix everything well until combined.
- Garnish with red pepper flakes, mango chunks, and chopped mint coriander leaves. Serve mango raita immediately or refrigerate for 2-3 hours or until chilled.