Mango Raita Recipe – Traditional Indian Yogurt Dip with Mustard Seed Tempering

Last Updated on 3 months by Neha Deshmukh

Mango Raita Recipe – Traditional Indian Yogurt Dip with Mustard Seed Tempering

Hey everyone! If you’re anything like me, a hot Indian meal needs a cooling sidekick. And honestly, nothing beats a good raita. Today, I’m sharing my go-to Mango Raita recipe – it’s sweet, tangy, and has this incredible little kick from a mustard seed tempering that just elevates everything. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally got it just right!

Why You’ll Love This Recipe

This Mango Raita isn’t just a side dish; it’s a burst of summer in a bowl! It’s incredibly easy to make, ready in under 20 minutes, and requires minimal cooking. The sweetness of the mangoes perfectly balances the coolness of the yogurt, and that little tempering? Oh, it adds such a lovely depth of flavour. It’s the perfect accompaniment to spicy curries, biryanis, or even just a simple dal-chawal.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups curd (yogurt) – about 400g
• 2 tablespoons sugar – about 20g
• 2 ripe mangoes
• 1 teaspoon mustard seeds – about 5g
• 2 dried red chilies
• 0.25 teaspoon fenugreek seeds – about 1g
• 1 tablespoon ghee – about 15ml
• 1-2 tablespoons chopped coriander leaves – about 5-10g

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here.

• Curd (Yogurt): Full-fat curd is the way to go! It gives the raita a lovely creamy texture. If you can find it, dahi (Indian yogurt) is fantastic, but any good quality, thick yogurt will work.
• Mangoes: Ripe, sweet mangoes are essential. Alphonso mangoes are the gold standard, but any sweet variety like Kesar or even Honey mangoes will be amazing. You want them soft enough to dice easily.
• Fenugreek Seeds: Don’t skip these! They have a unique, slightly bitter flavour that adds so much complexity to the tempering. A little goes a long way, though.
• Ghee: Ghee adds a beautiful nutty flavour to the tempering. It’s traditional, and honestly, it just tastes better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the yogurt and sugar until it’s smooth and creamy. No lumps allowed!
2. Gently fold in the diced mangoes into the sweetened yogurt. Be careful not to mash them.
3. Now for the magic – the tempering! Heat the ghee in a small pan over medium heat.
4. Add the mustard seeds and let them fry until they start to crackle and pop. This is important – it releases their flavour.
5. Add the dried red chilies and fenugreek seeds. Sauté for a few seconds until the chilies darken slightly. Watch closely so they don’t burn!
6. Pour the hot tempered spices and ghee over the mango-yogurt mixture. Give it a good mix.
7. (Optional) If you prefer a smoother raita, you can strain the tempering to remove the solids, then blend the ghee into the raita.
8. Finally, garnish with chopped coriander leaves or a few extra mango cubes.

Expert Tips

• Chill Time: Letting the raita chill for at least 30 minutes allows the flavours to meld together beautifully.
• Tempering Temperature: Make sure the ghee is hot enough for the mustard seeds to crackle, but not smoking.
• Spice Control: If you’re sensitive to spice, remove the seeds from the red chilies before tempering.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt (coconut or soy work well) and use a plant-based butter instead of ghee.
• Spice Level: My friend, Priya, loves a really spicy raita, so she adds an extra chili or a pinch of red chili powder. Feel free to adjust the chili quantity to your liking.
• Regional Variations: In South India, they sometimes add grated coconut to the tempering. North Indian versions often use cumin seeds alongside the mustard seeds. My family prefers a simple tempering with just mustard seeds and chilies.

Serving Suggestions

Mango Raita is the perfect partner for so many dishes!

• Serve it alongside spicy curries like Vindaloo or Madras.
• It’s fantastic with Biryani or Pulao.
• Even a simple dal-chawal meal feels complete with a side of Mango Raita.
• It’s also a refreshing dip for papadums or vegetable sticks.

Storage Instructions

Leftover Mango Raita can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• What type of mangoes work best for raita? Alphonso, Kesar, or Honey mangoes are ideal, but any sweet, ripe mango will do.
• Can I make this raita ahead of time? Yes, you can! It actually tastes better after the flavours have had a chance to meld.
• How can I adjust the sweetness of the raita? Add more or less sugar to taste. You can also use honey or maple syrup as a natural sweetener.
• What is the purpose of tempering in raita? Tempering (or tadka as it’s known in India) infuses the oil with the flavours of the spices, creating a fragrant and flavourful addition to the raita.
• Can I use oil instead of ghee? You can, but ghee adds a unique flavour that’s hard to replicate. If using oil, choose a neutral-flavoured oil like vegetable or canola oil.

Enjoy! I hope you love this Mango Raita as much as my family does. Let me know in the comments how it turns out for you!