Raw Mango Yogurt Recipe – Authentic Indian Summer Cooler

Last Updated on 4 months by Neha Deshmukh

Raw Mango Yogurt Recipe – Authentic Indian Summer Cooler

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to beat the summer heat. And honestly, nothing does it quite like a cool, refreshing bowl of this Raw Mango Yogurt. It’s a family favorite, and I’m so excited to finally share my version with you. I first made this when I was craving something tangy and cooling, and it’s been a summer staple ever since!

Why You’ll Love This Recipe

This isn’t just any yogurt recipe. It’s a burst of sunshine in a bowl! The sweetness of the raw mango perfectly balances the tanginess of the yogurt, and the little tempering of spices adds a lovely warmth. It’s incredibly easy to make, requires minimal cooking, and is seriously addictive. Plus, it’s a fantastic way to enjoy the seasonal goodness of raw mangoes.

Ingredients

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

• 1.5 cup Yogurt
• 1 medium Raw mango
• 4 Shallots
• 2 Green chilies
• 0.25 tsp Turmeric powder
• 0.5 tsp Mustard seeds
• 1 tsp Split gram dal (urad dal)
• 2 Dry red chilies
• 0.5 tsp Asafoetida (hing)
• 2 sprigs Curry leaves
• 1 tbsp Oil

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Raw Mango: This is the star! Look for firm, slightly green mangoes. They should yield slightly to gentle pressure. The tartness is key, so avoid overly ripe ones.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. It can be a little pungent on its own, but it mellows beautifully when cooked. You can find it at most Indian grocery stores, or online.
• Yogurt: Use good quality, thick yogurt. I prefer full-fat yogurt for the best flavor and texture, but you can use low-fat if you prefer. Homemade yogurt is amazing if you have the time!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Add the urad dal (split gram dal) and sauté until it turns golden brown. Keep an eye on it, as it can burn quickly.
3. Now, toss in the dry red chilies, asafoetida (hing), and curry leaves. Sauté for just a few seconds until fragrant.
4. Add the chopped shallots and green chilies. Cook for about 3 minutes, or until the shallots are softened and lightly golden.
5. Time for the mango! Add the chopped raw mango pieces and turmeric powder. Sauté for another 3 minutes, stirring occasionally.
6. Sprinkle in a little water (about ¼ cup), add salt to taste, cover the pan, and cook until the mango is tender. This usually takes about 5-7 minutes.
7. Once the mango is cooked, remove the pan from the heat and let the mixture cool completely. This is important!
8. While the mango mixture is cooling, whisk the yogurt with a little water until it’s smooth and creamy.
9. Combine the cooled mango mixture with the whisked yogurt. Give it a good stir and adjust the seasoning (salt, maybe a touch more chili!) to your liking.
10. Chill for at least 30 minutes before serving. Garnish with fresh coriander leaves if you like.

Expert Tips

• Don’t overcrowd the pan when sautéing the spices. This will lower the temperature and prevent them from releasing their full flavor.
• Cooling the mango mixture completely before adding it to the yogurt prevents the yogurt from curdling.
• A little pinch of roasted cumin powder adds a lovely smoky flavor.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like coconut or almond yogurt.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies for a milder flavor. Add an extra chili or a pinch of cayenne pepper for more heat. My friend, Priya, loves to add a tiny bit of chili flakes!
• Regional Variations (South Indian vs. North Indian): In South India, they sometimes add a touch of grated coconut to the mixture. North Indian versions might include a sprinkle of chaat masala.
• Festival Adaptations (Summer Solstice/Seasonal Celebrations): This is a perfect dish to serve during summer festivals or celebrations. It’s light, refreshing, and embodies the flavors of the season.

Serving Suggestions

This Raw Mango Yogurt is fantastic on its own as a light lunch or snack. It also pairs beautifully with rice, roti, or even as a side dish with your favorite Indian meal.

Storage Instructions

You can store leftover Raw Mango Yogurt in an airtight container in the refrigerator for up to 2 days. The flavor might intensify slightly over time.

FAQs

What is the best type of mango to use for this recipe?

Any tart, green mango will work well! Totapuri or raw Alphonso are excellent choices.

Can I make this recipe ahead of time? If so, how long will it keep?

Yes, you can! You can prepare the mango mixture a day in advance and store it in the refrigerator. Combine it with the yogurt just before serving.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores or online.

Can I adjust the consistency of the yogurt mixture?

Absolutely! Add a little more water to thin it out, or use thicker yogurt for a creamier consistency.

Is this recipe suitable for people with lactose intolerance?

Unfortunately, traditional yogurt contains lactose. However, you can use lactose-free yogurt or a plant-based yogurt alternative.

How can I tell when the raw mango is cooked properly?

The mango should be tender but still hold its shape. It shouldn’t be mushy. A fork should easily pierce through it.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!