Raw Mango Raita Recipe

Monika Manchanda
Raw Mango Raita Recipe
481 ratings.

Raw Mango Raita recipe is an excellent way to make the most of the last of the mangoes as this wonderful season has almost come to a close. This raita is refreshing, cool and tasty, and goes equally well with rotis as well as rice dishes. The Raw Mango Raita makes a great accompaniment along with Mixed Rice Dishes.

If you like this recipe, you can also try other Raita recipes such as

  1. Boondi Raita Recipe
  2. Tomato Onion Cucumber Raita Recipe
  3. Lauki Raita Recipe

Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Equipments Used: Tadka Pan (Seasoning Pan)
Prep in

15 M

Cooks in

15 M

Total in

30 M


2 Servings


  • 1 Mango (Ripe) , raw
  • 1-1/2 cup Curd (Dahi / Yogurt)
  • Salt , to taste
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Mustard seeds
  • 2 sprig Curry leaves
  • pinch Asafoetida (hing)
  • 1 teaspoon Cooking oil

How to make Raw Mango Raita Recipe

  1. To begin making the Raw Mango Raita, prepare the mango by washing and peeling it. Grate the raw mango finely and set it aside.

  2. Whisk the yogurt until it is smooth. Next add the grated raw mango, salt, chilli powder and roasted cumin powder to it and mix well. Check the salt and seasoning and adjust to suit your taste.

  3. Set the raita aside while you prepare to season it.

  4. Heat the oil in a small tadka pan. When it is warm, add the asafoetida and fry for half a minute. Add mustard seeds and allow them to crackle. Gently add in the curry leaves and allow them to crackle.

  5. Pour the mixture over the Raw Mango Raita, stir and serve. The Raw Mango Raita makes a great accompaniment along with Mixed Rice Dishes

Monika Manchanda

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Last Modified On Wednesday, 09 November 2016 15:30
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