Mango Raita Recipe

Mango Raita Recipe – Mango raita is the combination of divine mango with refreshing curd-based raita that works well as an accompaniment to Indian meal and we also serve it as a side dish to the biryani and pulao.

We Indians’ fondness for Mango is no secret and I can proudly say that I am among the majority of Indians who wait for the summer season so that they could relish the king of fruits, Mango! 

Be it home or restaurants, biryanis, and full Indian meals are served with various types of raita. cucumber, boondi, pineapple, onion, or mango raita to name a few.

This layered mango fruit raita is sweet like pineapple raita but the preparation is entirely different and royal with the inclusion of saffron( Kesar strands), nuts, and a touch of cardamom powder with little sugar. That actually gives it a dessert-like experience also.

In this recipe:

• I have given mint flavor to curd or yogurt along with the mild sweetness of sugar.
• Mango puree has been flavored with cardamom powder and saffron (Kesar)
• Mango raita is topped with mango pieces and nuts along with the ample infusion of mango puree in the form of a layer with the minty flavored yogurt.
• This no cooking, layered Minty and nutty Kesari mango raita, can be served chilled or at room temperature.

Serve it with Paneer Pulao or Gatte ka Pulao

How to make shahi mango raita

1. First, I have taken one big Banganapalli mango. If you are taking alphonso mango then take 2 as they are smaller in size.

2. Peel the mango and chop it into pieces, keep aside 1/3 cup chopped mangoes to be used later. Transfer the rest of 3/4 cup mango pieces into a grinder, add 2 tsp sugar and 18 strands saffron (kesar) to it. If your mango is sweet enough then you can skip adding sugar.

3. Add 1/4 cup water to it and blend into a smooth mango puree.

4. Further, take 3/4 cup thick plain yogurt and 3 tbsp water in a bowl, add 6 mint leaves and 2 tbsp sugar or sugar to taste. Blend with the help of a hand blender.

5. After blending yogurt, add 1/3 cup chopped mango pieces to it that we kept aside in the initial step (barring few mango pieces, that we will use for garnishing)

6. Mix gently. Now minty sweet yogurt with mango pieces is ready.

7. Take 5 cashews and 5 pistachios.

8. Additionally, take 2 transparent glasses.

9. Pour 3 tbsp of mango puree in each glass, followed by 5-6 tbsp of prepared minty mango sweet yogurt.

Garnish with some mango pieces, mint leaf, and saffron strand.

10. Top with some chopped cashews and pistachio and your refreshing, sweet, minty, nutty, shahi mango raita is ready.

Recipe Card for layered minty and nutty kesari mango raita