Mango Raita
This season I enjoyed loads of this stone fruit, nothing comparable to the mango gardens of my parents back home, so many varieties starting from Dasheri, Safeda, Chausa, Langra some local names which I remember since childhood days. The other day I was talking to my mum and she mentioned this year there was a great produce of mangoes with the season coming to an end now. It tempted me to get my last box here, though must admit have been very greedy with mangoes this year every time I bought a box with a recipe in mind, just could not resist enjoying every bite of this juicy pulpy fruit, so addictive.Also am a bit fussy since childhood days of picking mangoes to my choice just a pampered kid and cannot get over this practice.
Equipment
- Tempering Pan
Ingredients
- 600 ml fresh yogurt
- 2 small to medium size ripe mangoes, diced
- 1-2 green chilli, deseed & chopped
- 1/4 tsp chilli flakes, adjust to taste (optional)
- 1-2 tbsp honey (optional )
- Black salt to taste
For Tempering
- 1 tbsp oil
- 1 tsp brown mustard seeds
- 1 tsp fennel seeds
- 1-2 strings fresh curry leaves
Garnish
- Leave some tempering to garnish raita
Instructions
- To prepare this refreshing raita recipe, wash, peel and dice the mangoes. I prefer it this way, alternatively use the store bought ready to stir in cut pieces of mango.
- Now whisk the yoghurt until smooth in a large bowl. Add black salt, honey, chilli flakes and chopped deseeded green chillies.
- Take a tempering pan, add oil, mustard & fennel seeds. Let it splutter for few seconds on the low flame, Remove from heat, add the curry leaves now. Do not forget to save a little of tempering to garnish the raita later.
- Throw in the diced mango bites to whisked yoghurt batter, stir in the tempering and cover with lid for a minute. This will infuse the spices beautifully to the raita mixture delivering a tongue licking taste.
- Transfer it to serving bowl, garnish with remaining tempering.
- Relish this accompaniment with any meal and snacks of your choice.
Notes
Greek yoghurt can be used, wraps well.
Any fresh probiotic yoghurt would be great, I have used Indian probiotic yoghurt, as I prefer sour taste in my raita.
There are various variety of mango available to buy, I bought the asian breed which are sweet in taste, so depending on sweetness skip or reduce honey but sometimes off-season when I get the other varieties from regular stores like Tesco, Waitrose, Sainsbury, Marks and Spencer, I add honey as those succulent fruit bites have lower intensity of sweetness.
Please adjust the consistency of raita to your taste. If you prefer flowy add some few tbsp milk or water during whisk.
I have used olive oil for tempering, make your own pick to oil.
Tempering adds flava to the bowl, with fennel and fresh curry leaves accentuating it.While tempering I add the curry leaves at the end, after removing the flame as prevents curry leaves from burning.
If you do not prefer tempering, skip it instead add 1/4 tsp toasted cumin powder in addition to above. Garnish with chopped mint and coriander leaves.A chilled yoghurt batter is better for a non tempered raita.
Leave the seeds of green chillies if you prefer heat.
Black salt kicks mango bites, sea salt can also be used.