This Mango Mint Raita is the perfect accompaniment to Indian meals. Use sweet mangoes in the season to make this refreshing raita that goes so well with your favorite pulao or biryani!

Raitas are always an integral part of Indian meals. Growing up, mom always made raita for our lunches, especially during summers. Either it was boondi raita, or cucumber raita , or onion & tomato raita but it was always on the table.

For those who don’t know, raita is a yogurt-based side dish that is often served as a part of Indian meals. They are usually lightly spiced and because of it’s cooling properties, help in balancing the spices in Indian food.

Because I have so many mangoes at home at any given time during summer, I thought of using them in raita and made with mango raita and flavored with fresh mint. This turned out super refreshing and took me very little time to make it.

This Mango Mint Raita

• makes the perfect side dish for summer.
• gets done in less than 15 minutes.
• goes well with biryani, pulao, and more.
• great way to use sweet mangoes in season.

Ingredients

Yogurt: for the raita, I like using whole milk plain yogurt, you can use low-fat yogurt as well. Since I used store-bought yogurt here which was thick, I had to use some water to thin it out. If using homemade yogurt, you might not need to add much water.

Mint: you need fresh mint for this recipe, it brings so much freshness to the raita.

Mango: I like using fresh sweet summer mangoes in this recipe. I have used Indian alphonso mango here.

Spices: some spices are added to balance the sweetness in this raita. You can add more of the red chili powder if you like.

How to Make Mango Raita (Step by Step)

1- To a large bowl add 1 cup of yogurt. Whisk it well using a wire whisk. Now, add water as much as needed to adjust the consistency of raita to preference. I added around 1/2 cup of water. The amount of water will vary depending on how thick your yogurt was, to begin with and the consistency of raita you prefer.

2- Add the spices: 1//2 teaspoon cumin powder, 1/8 to 1/4 teaspoon red chili powder, and 1/4 teaspoon black salt. Also, add regular salt to taste and 1/2 teaspoon sugar (optional but recommended).

3- Mix until everything is well combined.

4- Add 1/4 cup chopped mint and 1/4 cup chopped fresh mangoes. Stir to combine. Chill the raita for 2 hours before serving. Garnish with more mangoes and serve chilled. You can also sprinkle some Kashmiri red chili powder on top before serving.

Serving Suggestions

Serve this mango mint raita with biryanis like jackfruit biryani or vegetable biryani. The cool raita complements the spices in the biryani very well.

It will also go well with chana pulao or beetroot pulao or as a side with poori and my favorite dhaba aloo sabzi!

Tips & Notes

• Adding sugar is optional but it helps in balancing the flavors in the raita.
• Chill the raita for a minimum of 2 hours before serving.
• For a vegan version, you can replace plain whole milk yogurt with plain almond milk yogurt. The rest of the recipe steps will remain the same.
• Add more red chili powder for spicier raita.

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This post has been updated from the recipe archives, first published in 2016.