Name: Mango Tomato Raita
Yield: Makes 2 cups
Ingredients: 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

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Yield:: Makes 2 cups

Ingredients

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

Directions

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.

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.

Cover and refrigerate at least 1 hour, but no longer than 2. Stir well before serving.

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