Mumbai Mango Mint Raita Salad

A refreshing summer salad originating from Mumbai, India, combining the sweetness of mango with the cooling freshness of mint, perfect for hot summer days. This salad is a unique twist on the traditional Indian raita, adding some crunch from toasted pistachios and a hint of spice.

🛒 Ingredients

• 1 cup Greek yogurt
• 2 tbsp Honey
• 1/2 cup Mango puree
• 1/4 cup Fresh mint leaves
• 1 tbsp Lime juice
• 1/2 tsp Ginger paste
• 1/4 tsp Cumin powder
• to taste pinch Salt
• 1/4 cup Toasted pistachios

👨‍🍳 Instructions

1. 1

   Step 1: In a large bowl, whisk together the Greek yogurt, honey, mango puree, lime juice, ginger paste, and cumin powder until smooth.

2. 2

   Step 2: Stir in the chopped fresh mint leaves and toasted pistachios.

3. 3

   Step 3: Season with salt to taste.

4. 4

   Step 4: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

5. 5

   Step 5: Just before serving, garnish with additional mint leaves and pistachios, if desired.

6. 6

   Step 6: Serve chilled, garnished with toasted pistachios and a sprinkle of cumin powder, if desired.

7. 7

   Step 7: Serve as a side dish or add to a bed of greens for a light and refreshing summer salad.

8. 8

   Step 8: Enjoy as a refreshing and flavorful twist on the traditional Indian raita salad.

9. 9

   Step 9: This salad is perfect for hot summer days and can be served as a light and refreshing side dish or as a bed of greens for a quick and easy meal.

10. 10

    Step 10: The combination of the sweet mango and the cooling freshness of mint is sure to be a hit at any summer gathering.

💡 Pro Tips

To toast pistachios, preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and bake for 5-7 minutes or until fragrant and lightly toasted. Allow to cool completely before using. To avoid a too-thin consistency, use a full-fat Greek yogurt. If using a low-fat yogurt, you may need to add a little more honey to balance the flavor.

📊 Nutrition per Serving