Mango Rasayana Recipe – Sharmis Passions

Mango Rasayana is a quick dessert made with fresh mango pulp, coconut milk, jaggery and cardamom. It has soft pulpy texture with creamy coconut base and warm hint of cardamom. It is different from regular mango desserts as no cooking is needed and it comes together quickly.

This recipe is usually made during mango season or for festive time at home. It takes very less time but result comes very good. The mango pulp is mixed with few other ingredients and chilled before serving. It needs no special skill and everyone at home enjoy it very much.

About Mango Rasayana

Mango Rasayana is a traditional dessert from Karnataka and is very popular in South Indian homes especially during summer. It is also called Mango Shikarni in some regions. This recipe is made during festive meals, special occasions and also as quick treat when mangoes are in season.

This has soft pulpy texture with creamy coconut base, also the mango gives the sweetness and fruity flavour while coconut milk adds mild richness. Jaggery gives gentle earthy sweetness and cardamom adds warm fragrance. The colour is bright yellow and looks very appealing when served in small glass or bowl.

There are few variations you can try in this recipe, you can simply replace coconut milk with dairy milk for lighter taste. Some people add sugar instead of jaggery for clean sweetness. Also you can just add pinch of saffron or add few chopped nuts on the top for extra flavor and crunch.

I make this dessert during summer when Alphonso mangoes are in season. It is my quick fix dessert when guests come home suddenly. Everyone likes it and it always gets finished fast.

Mango Rasayana Ingredients

• Mango – I used mango for sweetness and fruity flavour, I choose less fibrous variety like alphonso or banganapalli.
• Coconut Milk – Used coconut milk for the creaminess, sweetness and richness, you can replace with dairy milk.
• Powdered Jaggery – I used jaggery for sweetness and you can also replace with sugar.
• Cardamom Powder – I just added for sweet aroma and traditional flavour in the dessert.

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How to make Mango Rasayana Step by Step

1.Rinse the mango cut it. Mark lines with a knife like checkerboard.

2.Like this now take the mango cubes. This is just for easily taking out the pulp. Scrap the pulp from the seed part also and collect it in a bowl.

3.Now mash it slightly with your finger tips.

4.Add coconut milk, jaggery powder and cardamom powder to it.

5.Give it a quick stir. Chill it and serve.

Serve chilled!

Expert Tips

• Mango Variety – I just use ripen, less fibrous mangoes for smooth pulpy texture. 
• Mashing – I mash the pulp lightly with fingertips and do not blend fully, small soft mango pieces in coconut milk gives better texture and homemade feel. 
• Jaggery quality – Use clean jaggery powder without impurities. If jaggery has grit, dissolve in little water, strain and then add to rasayana.
• Sweetness check – I just taste mango before adding jaggery as some mangoes are already very sweet so adjust quantity accordingly.
• Chilling – I always chill before serving at least for 30 minutes. Cold rasayana tastes much better and flavors also blend well.
• Coconut milk – If using canned coconut milk I stir well before measuring as cream and water may have separated inside.

Serving and Storage

Serve this as dessert chilled in small glasses or bowls, this goes well after a South Indian meal or as light summer dessert. Also store the leftover dessert in airtight container in fridge and consume within that day.

FAQS

1.Can I skip cardamom?

Yes you can skip it if you do not like the flavor. You can add little vanilla essence instead for different taste.

2.Can I skip coconut milk?

Yes you can skip and use regular milk but flavor will be different and less rich.

3.Can I prepare this ahead?

Yes you can make few hours before and keep chilled in fridge until ready to serve.

4.Can I use honey?

Yes honey works but add gradually and taste as you go since it can be quite sweet.

5.Why does my rasayana taste watery?

This may happen if mango is not ripe enough or too much milk is added, so adjust quantity as per taste.

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