In Rait a II fresh mangoes are used but if these are not available, canned ones may be substituted. It is also delicious made with guanas.
1 pint yogurt
2 ripe fresh mangoes, peeled, stoned and diced
1 teaspoon salt
1 tablespoon ghee or clarified butter
1 teaspoon mustard seed
1 green chilli, finely chopped
2 teaspoons finely chopped fresh coriander leaves
In a medium-sized mixing bowl, beat the yogurt until it is smooth. Mix in the mangoes and the salt. Set aside.
In a small frying-pan, melt the ghee or clarified butter over moderate heat. When it is hot, add the mustard seed and fry until the seeds begin to pop. Add the chilli and stir constantly for 10 seconds. Remove the pan from the heat. Tip the contents of the pan into the bowl with the yogurt mixture. Stir well to mix. Pour the yogurt mixture into a serving bowl. Cover the bowl with plastic wrap and place it in the refrigerator for 1 hour or until it is thoroughly chilled.
Remove the bowl from the refrigerator and remove and discard the plastic wrap. Sprinkle the top with the coriander leaves and serve immediately.