• Servings 3 1/2 cups
  • Prep 2 hours refrigeraton min
  • Cuisine
  • Skill Level

Indian Cucumber Mango Raita


  • 1/2 large cucumber
  • 1 large jalapeno, seeded
  • 1 cup diced mango
  • 2 cups plain yogurt
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt

In the Indian cuisine, Raita is typically used as a side dish to cool down spicy dishes seasoned with hot peppers and garlic.


  • Wash the cucumber and shred, using a hand held shredder.
  • Chop the jalapeno into small pieces.
  • Puree the mango and jalapeno in a food processor.
  • Place the yogurt into a bowl and whisk until smooth.
  • Add the puree and remaining ingredients and mix completely.
  • Cover and place in the refrigerator for at least 2 hours to allow the flavors to blend.
  • Serve with spicy meat dishes or alone as a dip for raw vegetables and pita chips.

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