Mango And Cherry Raita Recipe

Among all the delightful main dishes, we sometimes overlook the raitas that elevate these meals to a new level of deliciousness. Introducing our Mango and Cherry Raita—a sweet and flavorful North Indian raita that will captivate your taste buds. This refreshing recipe combines the goodness of sweet mango pulp, juicy cherries, and creamy yogurt, creating a raita that pairs perfectly with vegetable pulao and biryani. Garnished with fresh mint leaves and served chilled, this raita is quick and easy to prepare, making it an ideal addition to your meal during the mango season. Whether it’s a kitty party, anniversary, or potluck, this unique Mango and Cherry Raita is sure to earn you compliments and leave your guests craving more. So, why wait? Try this delightful raita today and enjoy a burst of flavors with your loved ones.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients of Mango and Cherry Raita

1 cup fresh mango pulp (or pureed ripe mango)
½ cup fresh cherries, pitted and halved
2 cups thick curd (yogurt)
1 tablespoon sugar (adjust to taste)
¼ teaspoon salt (adjust to taste)
½ teaspoon roasted cumin powder
¼ teaspoon black pepper powder
1 tablespoon fresh mint leaves, finely chopped
1 tablespoon fresh coriander leaves, finely chopped (optional)
½ teaspoon chaat masala (optional)
Mint leaves for garnish
Cherry halves for garnish

How to make Mango and Cherry Raita

- If using fresh mango, peel and pit it. Puree the mango flesh to make 1 cup of mango pulp.

- Pit and halve the fresh cherries. Set aside ½ cup of cherry halves.

- In a mixing bowl, whisk 2 cups of thick curd until smooth and creamy.

- Add the mango pulp to the curd and mix well.

- Stir in the pitted and halved cherries.

- Add 1 tablespoon of sugar, ¼ teaspoon of salt, ½ teaspoon of roasted cumin powder, and ¼ teaspoon of black pepper powder.

- If using, mix in ½ teaspoon of chaat masala, 1 tablespoon of finely chopped mint leaves, and 1 tablespoon of finely chopped coriander leaves.

- Stir all ingredients until well combined.

- Refrigerate the raita for about 10-15 minutes to chill and let the flavors blend.

- Garnish with fresh mint leaves and a few cherry halves before serving.

- Serve the Mango and Cherry Raita chilled as a side dish with vegetable pulao, biryani, or any main course.

Tips for the Best Mango and Cherry Raita

- Thick Curd: Use thick curd to avoid a watery raita. You can strain the curd if needed.

- Sweetness Adjustment: Adjust the amount of sugar based on the sweetness of the mangoes.

- Flavor Enhancement: Chaat masala is optional but adds a tangy, spicy kick.

- Serving: This raita pairs well with spicy dishes and is perfect for summer meals.