First, I have taken one big Banganapalli mango. If you are taking alphonso mango then take 2 as they are smaller in size.
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, 18 strands saffron (kesar) and 1/2 tsp cardamom powder to it. If your mango is sweet enough then you can skip adding sugar.
Add 1/4 cup water to it and blend into a smooth mango puree.
Making minty, sweet yogurt with mango pieces
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.
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)
Mix gently. Now minty sweet yogurt with mango pieces is ready.
Making layered Mango raita
Take 5 cashews and 5 pistachios.
Additionally, take 2 transparent glasses to assemble the mango raita in 2 layers. Layers will be visible in glass.
Pour 3 tbsp of mango puree in each glass, followed by 5-6 tbsp of prepared minty sweet yogurt with mango pieces.
Garnish with some mango pieces, mint leaf, and saffron strand.
Top with some chopped cashews and pistachio and your refreshing, sweet, minty, nutty, shahi mango raita is ready to be served.
Notes for Mango Raita-
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
Keyword layered minty and nutty kesari mango raita, mango mint raita, mango raita, mango raita recipe, shahi mango raita