Mango Cucumber Raita
Creamy, cooling mango cucumber raita with yogurt, roasted cumin, and fresh herbs. A quick summer side for spicy Indian meals.
Ingredients
For the raita base
- 2 cups plain thick yogurt chilled
- 1 cup ripe mango small cubes
- 3/4 cup cucumber peeled and finely chopped
For seasoning
- 1/2 tsp roasted cumin powder
- 1/4 tsp black salt
- 1/4 to 1/2 tsp salt to taste
- 1/2 tsp sugar optional, if mango is less sweet
For garnish
- 1 tbsp mint or coriander leaves finely chopped
- 1 pinch roasted cumin powder optional
Instructions
Prep the produce
- Dice the ripe mango into small cubes.
- Peel and finely chop cucumber, then remove watery seeds if needed.
Build the yogurt base
- Whisk chilled yogurt in a bowl until smooth and creamy.
- Add roasted cumin powder, black salt, and regular salt.
Finish the raita
- Fold in mango and cucumber gently so the cubes stay intact.
- Taste and add sugar only if the mango needs more sweetness.
- Chill for ten to fifteen minutes, garnish with herbs, and serve cold.
Notes
For thicker texture, use hung curd or Greek yogurt.
To prevent watery raita, add cucumber close to serving time.
For vegan raita, use unsweetened coconut or almond yogurt and add a squeeze of lemon.
Store in an airtight container in the refrigerator for up to one day.
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