Saffron-Coconut Raita with Mango and Cucumber

A refreshing and cooling side dish from the Indian subcontinent, combining the richness of saffron and coconut with the sweetness of mango and crunch of cucumber.

🛒 Ingredients

• 3 cups plain Greek yogurt
• 1 1/2 cups grated fresh coconut
• 1/2 tsp saffron threads
• 2 tbsp honey
• 2 tbsp lime juice
• 1/4 cup chopped fresh mint leaves
• 1/2 cup chopped red onion
• 1 cup seedless chopped cucumber
• 1 cup diced fresh mango
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1

   Step 1: In a medium bowl, whisk together the yogurt, grated coconut, honey, and lime juice until well combined.

2. 2

   Step 2: Add the saffron threads to the bowl and stir well.

3. 3

   Step 3: Stir in the chopped fresh mint leaves and set aside.

4. 4

   Step 4: In a separate bowl, mix together the chopped red onion, seedless chopped cucumber, and diced fresh mango.

5. 5

   Step 5: Season the onion-cucumber-mango mixture with salt to taste.

6. 6

   Step 6: To assemble the salad, place a scoop of the yogurt-coconut mixture in the bottom of each serving glass or bowl.

7. 7

   Step 7: Top the yogurt mixture with a layer of the onion-cucumber-mango mixture.

8. 8

   Step 8: Garnish each serving with a sprinkle of chopped fresh mint leaves and a few threads of saffron.

9. 9

   Step 9: Serve the raita chilled, garnished with a sprinkle of grated coconut if desired.

10. 10

    Step 10: Cover and refrigerate any leftovers for up to 24 hours.

💡 Pro Tips

To make the most of the saffron flavor, be sure to soak the threads in hot water for a few minutes before adding them to the yogurt mixture. To prevent the yogurt from curdling, stir the mixture gently and avoid over-mixing.

📊 Nutrition per Serving