Mango raita

Mango raita

I Love Curry
Jonathan Gregson

A lovely sweet, sour and lightly spiced raita which will help temper the heat of hot curries.


Quantity Ingredient
2 small, sweet mangoes
400g plain yogurt
2 tablespoons unsweetened desiccated coconut
1 1/2 teaspoons sugar, or to taste (depends on the sweetness of the mango and sourness of the yogurt)
salt, to taste
a good handful chopped fresh coriander
1 teaspoon vegetable oil
1/2 teaspoon mustard seeds
1/4 teaspoon chilli powder, (optional)


  1. Slice the cheeks from the mangoes. Peel and cut the flesh into small cubes (see below for techniques).
  2. Mix together the yogurt, coconut and sugar until the sugar has ‘melted’. Add the mango and its juices, a little salt to taste and the chopped coriander.
  3. Heat the oil in a small saucepan, add the mustard seeds and cook until they have popped. Stir into the raita, taste and adjust the seasoning. Serve sprinkled with a little chilli powder (if using).

Cutting a mango

  • There are two ways to cut a mango:

    The first is to cut the cheeks from the mango then halve them lengthways. Slice the flesh from the skin with a knife, trying to avoid cutting away too much flesh, and cut it into small cubes. You can then tackle the ‘wedges’ on the sides, though it is hard to get clean slices here as the flesh around the stone can be quite fibrous. I try to get what I can.

    The other way is to cut the cheeks from the mango, then slice straight lines into the flesh all the way down to the skin. Give the cheeks a quarter turn and slice again to create squares. Now push the cheek inside out and cut off the squares. Tackle the sides in the same way as above.
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