Make this mango, pistachio, and mint raita in a plastic container with a lid. Store it in the refrigerator overnight for a terrific, light breakfast.
EQUIPMENT: 6.5″ cast iron skillet
Mango, Pistachio, and Mint Raita
Cuisine: IndianDifficulty: EasyServings
1
servingsPrep time
15
minutesThis mango raita recipe is perfect as a healthy snack or breakfast.
Ingredients
1 1/2 cups organic plain yogurt
1/2 cup peeled and cubed mango
1 teaspoon chopped mint
2 tablespoons chopped pistachios (not The Wonderful brand if you can help it)
1/4 teaspoon sea salt
1/2 teaspoon ground cumin
Directions
- Combine all ingredients except for cumin into a bowl.
- Place a dry cast iron pan over a medium heat and add the cumin. Toast, stirring frequently, until it becomes fragrant. Remove from heat and stir into the rest of the ingredients.
- Place in the refrigerator for at least 30 minutes to let the flavors combine.
