This sweet mango raita is a refreshing and irresistible summer treat that you simply can’t miss. Made with ripe, juicy mangoes and creamy yogurt, it offers a delightful balance of fruity sweetness and cooling richness.
While it pairs beautifully as a side dish with spicy Indian meals like biryani, pulao, or paratha, it also stands strong on its own. A small chilled bowl can double up as a light snack during hot afternoons or even as a healthy, guilt-free dessert after dinner. Its vibrant color, smooth texture, and tropical flavor make it a standout addition to your summer table—simple, soothing, and bursting with natural goodness.
❤️ You’ll Love This Mango Raita Recipe
Not Your Typical Raita: When most people think of raita, the image that comes to mind is a savory, spice-laced yogurt side dish often seasoned with black salt, roasted cumin powder, and a hint of red chili. But this mango raita is a delightful twist on the traditional. It’s a sweet version that completely skips the usual suspects—no black salt, no cumin, no chili powder.
Instead, it features the natural sweetness of ripe mangoes, a touch of sugar, and the creamy richness of yogurt, resulting in a refreshing and mildly sweet accompaniment that stands out on any Indian thali. The sweetness is subtle and enhances the tropical flavor of mango, making it feel more like a cooling dessert than a condiment.
Quick & Incredibly Easy to Make: One of the best things about this mango raita is how effortless it is to prepare. There’s no cooking or special equipment involved—just peel and chop a ripe mango, whisk the yogurt until smooth, add a bit of sugar, and gently mix everything together. In just 5 minutes, you’ll have a vibrant, fruity raita that looks as beautiful as it tastes. It’s a great recipe to have on hand when you’re short on time but still want to add a flavorful touch to your meal.
A Must-Try Summer Delight: Come summer, when markets are flooded with juicy, fragrant mangoes, this recipe becomes an absolute must-make. The combination of seasonal mangoes and cooling yogurt makes this dish not only refreshing but also great for digestion and hydration in the scorching heat.
The creamy texture of curd combined with the sweet mango chunks offers a comforting bite that feels like a breath of fresh air on a hot day. Whether served as a side dish with a spicy biryani or enjoyed on its own as a light snack, mango raita truly shines in summer. Once you try it, it may just become a seasonal favorite you look forward to year after year.
🧾 Ingredient Notes
- Mangoes: The star of this sweet raita is, of course, the mango. Always go for ripe, juicy, and naturally sweet mangoes that are non-fibrous. The texture and flavor of the mango play a huge role in the final dish. In the USA, Ataulfo mangoes (also known as Champagne mangoes) are an excellent choice. They’re buttery, smooth, and richly sweet—perfect for raita. If you’re making this in India, Kesar and Alphonso (Hapus) mangoes are your best bets. Both are intensely fragrant and naturally sweet with minimal fibrousness, making them ideal for blending into yogurt dishes.
- Yogurt: Use fresh, thick, and well-chilled yogurt. Raita is best enjoyed cold, especially in the summer heat, so chilled yogurt enhances both the taste and the refreshing quality of the dish. Make sure to whisk the yogurt until smooth before adding mango pieces. If you prefer a creamier texture, Greek yogurt or hung curd works beautifully. Just remember to keep it cold until serving.
- Saffron (Kesar): A pinch of saffron elevates the flavor and adds a lovely aromatic depth to the raita. Soak the strands in a tablespoon of warm milk or water for 5-10 minutes before adding them to the yogurt. This helps release their natural color and flavor, giving the raita a subtle golden hue and an exotic aroma that pairs wonderfully with mango.
- Sweetener – Honey or Sugar: For sweetening the raita, I’ve opted for honey, which adds a floral sweetness and blends well with the yogurt. However, if honey isn’t available or you prefer a more neutral flavor, regular granulated sugar or powdered sugar can be used instead. Adjust the sweetness according to the ripeness of the mangoes used—riper mangoes may not need much added sweetener at all.
- Sliced Almonds: Thinly sliced almonds add a beautiful contrast of texture in this raita. Their gentle crunch complements the softness of the mango chunks and the creaminess of the yogurt. You can lightly toast them if you prefer a nuttier flavor. Alternatively, slivered pistachios or chopped cashews can also be used for variety and richness.
- Optional Add-ins: For an extra layer of flavor, a hint of ground cardamom or a few strands of rose water can be added. These optional ingredients give the raita a luxurious twist and pair well with both mango and saffron.
👩🍳 How To Make Mango Raita? (Stepwise)
1) Prepare the saffron infusion: Take a small pinch of high-quality saffron strands and place them in a tiny bowl or mortar. Using your thumb and forefinger, gently crush the strands to release their natural oils and aroma. Set this aside and allow the saffron to bloom for 8–10 minutes. During this time, the liquid will take on a beautiful golden hue and absorb the delicate floral notes of the saffron—this step is essential for infusing both flavor and color into the dish.
2) Whisk the yogurt base: In a medium-sized mixing bowl, add chilled, full-fat yogurt for a rich and creamy texture. Pour in the saffron-infused water along with a teaspoon or two of honey, adjusting to taste depending on how sweet your mangoes are. Using a whisk or spoon, stir the mixture gently but thoroughly until the yogurt is smooth, lump-free, and uniformly pale yellow from the saffron. Be careful not to over-whisk, as this can make the yogurt too runny—aim for a thick, creamy consistency.
3) Add mango and almonds: Peel and dice ripe, sweet mangoes (preferably Alphonso, Kesar, or Ataulfo) into small, bite-sized cubes. Add these mango pieces to the yogurt mixture. Next, toss in some thinly sliced almonds for a nutty crunch that complements the creamy yogurt and juicy mango chunks beautifully. If desired, you can also add a pinch of cardamom powder for a warm, aromatic note.
4) Combine and chill: Carefully combine all the ingredients using a gentle folding motion, ensuring the mango chunks remain intact and don’t get crushed in the process. Make sure the mango pieces and almond slices are evenly distributed throughout the saffron yogurt. Cover the bowl and place it in the refrigerator to chill for a minimum of 30 minutes, allowing the flavors to meld beautifully before serving. Chilling not only enhances the flavor but also helps the saffron to infuse deeper into the yogurt over time.
💭 Expert Tips
- Choose the Right Mangoes: For the most delicious and flavorful mango raita, always use ripe, juicy, and sweet mangoes. Avoid fibrous or sour varieties, as they can affect the texture and taste of the raita. Varieties like Alphonso, Kesar, or Ataulfo are ideal due to their naturally rich flavor and smooth texture.
- Chilling is Key: Mango raita tastes best when served cold. If you’re not serving it immediately after preparation, be sure to refrigerate it. Letting it chill for at least 30 minutes helps the flavors meld beautifully, and the coolness enhances the overall refreshing quality—making it a perfect summer side dish or light dessert.
- Almonds Are Optional But Recommended: The addition of sliced or slivered almonds adds a subtle crunch and a nutty richness that complements the creamy yogurt and sweet mangoes. However, this is purely optional. You can also experiment with other nuts like pistachios or cashews for variation, or skip them entirely if you prefer a smoother texture.
- Storage Instructions: This mango raita can be stored in the refrigerator in an airtight container for 2 to 3 days. Ensure the container is tightly sealed to retain freshness and prevent it from absorbing other odors from the fridge. Stir it gently before serving, as some separation may occur over time.
- Extra Tip: Avoid using very watery yogurt, as it can make the raita runny. Use thick, creamy yogurt for the best consistency. You can even use hung curd or Greek yogurt if you prefer a richer and more dessert-like version of mango raita.
🍽 Serving Ideas
- This sweet and refreshing mango raita makes a delightful side dish that pairs beautifully with a variety of spicy Indian meals. It complements dishes like veg biryani, masala pulao, or even rich curries such as paneer butter masala, chole, or kadai vegetables.
- The natural sweetness of ripe mangoes combined with the cooling properties of yogurt helps balance out the heat and spice of robust Indian gravies and rice dishes. With every spoonful, it soothes the palate and adds a burst of flavor and freshness, making it a perfect contrast to the bold and fiery elements on your plate.
- Apart from being a side dish, mango raita is also versatile enough to be enjoyed on its own. Serve it as a mid-day snack on hot summer afternoons when you’re craving something light yet satisfying. The creamy texture, subtle aroma of saffron or cardamom (if added), and juicy mango bites make it feel indulgent without being heavy.
- You can even offer it as a light dessert option after a meal—especially for those who prefer mildly sweet, fruit-based treats over traditional sugary sweets. It’s wholesome, refreshing, and delicious—truly a multipurpose dish that brings joy whether served alongside a meal or savored on its own.
