Mango Tomato Raita

  • Yield: Makes 2 cups
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2 ripe mangoes (about 12 ounces each)

3 ripe plum tomatoes, seeded and cut into 1/4-inch dice

1/4 cup finely chopped red onion

1 teaspoon finely chopped jalapeno chili (seeds and ribs removed)

2 cups nonfat plain yogurt

1/2 teaspoon sweet garam masala (store-bought or homemade)

Salt, to taste

2 tablespoons chopped fresh cilantro leaves


  1. Peel the mangoes and cut the flesh off the pit, cut flesh into 1/4-inch dice. Place in a bowl with the tomatoes, onion and jalapeno and gently mix.
  2. In a separate bowl, mix the yogurt and garam masala. Fold the yogurt into the fruit, season with the salt, and gently fold in the cilantro.
  3. Cover and refrigerate at least 1 hour, but no longer than 2. Stir well before serving.
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