Mangoraita Recipes

MANGO RAITA RECIPE

Steps:

• Add the mango pulp to thick yogurt. Whisk them together till the yogurt is smooth and creamy.
• Do a taste test and add sugar as needed. Add salt and mix well.
• Add the mangoes to the yogurt and mix well.
• In a small pan kept over medium heat, add oil.
• When the oil is hot, add mustard and cumin seeds. When they start to splutter, add 5-6 curry leaves and two dried red chilies. Let it fry for about 10 seconds. Remove from heat and add the tempering to this mango raita.
• Serve immediately or refrigerate for later use.

MANGO RAITA

Steps:

• In a bowl, take 2 cups yogurt (dahi or curd) and 2 tablespoons sugar.
• Mix with a wired whisk or with a spoon till the sugar dissolves.
• The yogurt should look smooth and creamy.
• Then add the chopped mangoes.
• Gently stir the mangoes in the yogurt.
• Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds.
• Fry the mustard seeds till they crackle.
• Add 2 dried red chilies and ¼ teaspoon fenugreek seeds.
• Fry them till dried red chilies change color
• Pour this spiced tadka on the yogurt mixture.
• Stir and mix well.
• If you do not like the mustard seeds or fenugreek seeds to be seen in the Mango Raita, then strain the ghee and discard the seeds. Stir the ghee into the raita mixture.
• Garnish the Mango Raita with coriander leaves.
• For the garnish, you can also use diced mangoes and top it in the center of the Mango Raita as I have done.
• Serve the Mango Raita chilled or at room temperature.

MANGORITAS

Steps:

• In blender, place all ingredients except ice. Cover; blend on high speed until blended.
• Add ice. Cover; blend until smooth and slushy.

MANGONADA

Steps:

• Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
• Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
• To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

RAW MANGO RAITA RECIPE

Steps:

• To begin making the Raw Mango Raita Recipe, prepare the mango by washing and peeling it. Grate the raw mango finely and set it aside.
• Whisk the yogurt until it is smooth. Next add the grated raw mango, salt, chilli powder and roasted cumin powder to the curd and mix well to combine. Check the salt and seasoning and adjust to suit your taste.
• Set the raita aside while you prepare the seasoning.
• Heat the oil in a small tadka pan. When it is warm, add the asafoetida and saute for a few seconds. Add mustard seeds and allow them to crackle. Gently add in the curry leaves and allow them to crackle. Once done turn off the heat.
• Pour the mixture over the Raw Mango Raita, stir and serve.
• Serve Raw Mango Raita Recipe with Spicy Paneer Pulao With Vegetables for a tasty lunch.

MANGORITA

Steps:

• In a blender, combine the tequila, triple sec, lime juice, mango, and ice. Blend until ice is finely crushed. Sweeten with mango nectar to your liking.

MANGORITA

Steps:

• Blend margarita mix, mango nectar, and tequila.
• Add ice and blend until slushy.

AUTHENTIC MANGONADA RECIPE

Steps:

• Add the frozen mango, mango nectar, lime juice and ice in a blender.
• Cover and puree on medium speed. Blend until smooth. About 1 minute.
• On two small plates, add some chili lime powder to one and chamoy in the other. Grab your cup, dip the edge on the chamoy, then transfer to the chili lime powder plate.
• Swirl some chamoy on the sides of the cup.
• Pour some Mangonada mixture in the cup, top with fresh mango chunks and sprinkle with chili lime powder. Add more chamoy on top, optional.
• Garnish each glass with a tamarind candy stick and a thick straw or a spoon. Enjoy immediately!

MANGO RAITA

Steps:

• Toss all ingredients in medium bowl to combine. (Raita can be prepared 1 day ahead. Cover and refrigerate.)

MANGO-RITA

Steps:

• In an 8-ounce glass, stir together mango juice, orange juice, tequila, and Grand Marnier. Add ice. Garnish with orange zest and a skewer threaded with mango balls; serve.