Mango rasayana is a popular Indian dish using mangoes, especially in Karnataka (malenadu) region. It is so simple and easy to prepare using mango pulp, coconut milk, jaggery, and cardamom powder. This is a no-cook dessert and perfect treat for this summer. It is usually served with neer dosai, poori. You can even enjoy it as an after meal dessert.
Mango Rasayana Recipe
Super delicious and refreshing mango rasayana which taste so good ice cold. Make a big batch and store in fridge and have it whenever you like.
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About Mango Rasayana
Mango rasayana is a simple south Indian dessert, particularly popular in Karnataka region. It is often served in the banana leaf as part of a meal. This traditional treat is a burst of tropical flavours and makes it perfect for any occasion. When I was looking for this recipe, I came to know that there is a famous restaurant in Bangalore, named Hallimane. They serve a banana leaf meal which includes mango based dishes in it. People stand in queue for hours to try this meal.
Why do people love this recipe - Mango rasayana is relatively so simple and easy to prepare dessert. It is a family favourite dessert. This just requires minimal ingredients like a handful of mangoes, coconut milk and sweetener. It is a kid friendly recipe, like we can mash the mangoes with kids like a fun activity and they also get excited. This recipe will definitely become a hit with your guests or any party and get devoured in seconds.
The meal includes things like mango pickle, raw mango salad, poori, mango rasayana etc. People directly dive into the rasayana, making their hand drenched and dripping, flowing through the wrist. That’s the traditional way of enjoying it. It sounds like an amazing culinary experience and a must experience at least once in a lifetime.
Mango rasayana is traditionally prepared using the banganpalli mango variety. It is generally prepared during occasions like Diwali, Tamil new year, vishu ( kerala new year ). This is a quick and easy payasam recipe. It is such a rustic and no-cook dessert. During this summer season, it is a quick refreshing and cooling treat.
Why does this recipe work?
Mango rasayana is a simple traditional south Indian dessert with minimal ingredients and no cooking time.
Easy to make : Mango rasayana is one of the quick and easy payasam recipes to try. It is prepared in less than 20 minutes when you have the best mangoes in hand.
Versatile : This recipe is so versatile. You can substitute coconut milk with regular full fat dairy milk and jaggery with sugar or any sweeteners. You can also include boiled javvarisi ( sabudana ) which gives added texture to the payasam.
Ingredients
Mangoes : For best taste, use ripe mangoes. This recipe requires you to mash the mangoes in hand. So make use of the best ripe mangoes in season.
Jaggery : Adds sweetness to the dish.
Thick coconut milk : Coconut milk provides a thickness and velvety texture. It compliments the mango and condensed milk with subtle coconut flavour.
Cardamom powder : Cardamom powder added to enhance the taste and also provides a nice aroma.
Mango Rasayana (Step by Step Pictures)
1)Take some ripe mangoes
2)Peel off the skin and take it in a bowl.
3)Mash it with your hands and extract all the pulp.
4)Now remove the seeds from the bowl and discard it.
5)Add in jaggery to your taste.
6)Add in cardamom powder which is optional.
7)Add coconut milk. make sure to use thick extract coconut milk.
8)Mix well and refrigerate overnight
9)Serve cold
10)Serve.
Expert tips
Follow these tips and tricks for smooth, creamy mango rasayana :
- Use the best and ripe mangoes for the best flavour. In traditional recipe, banganpalli mango variety is used.
- Ripe mangoes are soft in texture and easy to mash in hands.
- Wash your properly before mashing the mangoes or you can wear gloves to mash mangoes.
- Freshly extracted thick coconut milk works best for this recipe.
- For a touch of luxury, add soaked saffron milk to the mixture. It adds a fragrant aroma to the payasam.
Storage and serving
Mango rasayana tastes best when it is chilled, as the flavour blends together. Keep them in the refrigerator for a few hours before serving them.
Serve them in a bowl, by topping it off with nuts, coconut flakes or ice cream. Even cubed mangoes can be added as topping.
FAQ
1.Can I use canned coconut milk ?
Yes, you can use store bought coconut milk for a very quick version. But the canned milk tastes differ from the freshly extracted coconut milk. Always fresh tastes the best in flavour.
2.Can I use other sweeteners ?
Absolutely yes ! You can add other sweeteners like coconut sugar, agave, regular white sugar, jaggery syrup or powdered jaggery. Traditional methods of rasayana making include jaggery. Make sure the sweeteners are dissolved properly.
3.Can I make it as a vegan rasayana ?
The recipe already includes coconut milk, which is vegan. Other vegan milk can also be used like oats milk, almond milk, soy milk etc. The sweetener I have used here is not vegan. So, you can add any vegan sweeteners like coconut sugar, stevia, honey etc.
4. Is it ok to refrigerate and use the next day?
No, the best way to consume mango rasayana on the day it is prepared. Because when it is refrigerated, the coconut cream layer starts to separate from the milk on top.
Variations
Chia seed mango rasayana : Adding soaked chia seeds to the mango rasayana is the best way to indulge in nutritious dessert.
Sago mango rasayana : Adding soaked sago to the mango rasayana provides a chewy, creamy texture.
Vermicelli mango rasayana : You can prepare this by adding cooked vermicelli, mango puree, coconut milk and sweetener.
Mango Recipes to try
📖 Recipe Card
Mango Rasayana Recipe
Ingredients
- 2 no Ripe Mangoes
- ¼ cup Jaggery
- ½ tsp Cardamom Powder
- 1 cup Thick Coconut Milk
Instructions
- Take mangoes and peel off the skin. Mash it roughly with your hands and extract the pulp. Discard the seeds.
- Add jaggery, cardamom powder and coconut milk. Mix well. Refrigerate overnight. Serve cold
Notes
- Use the best and ripe mangoes for the best flavour. In traditional recipe, banganpalli mango variety is used.
- Ripe mangoes are soft in texture and easy to mash in hands.
- Wash your properly before mashing the mangoes or you can wear gloves to mash mangoes.
- Freshly extracted thick coconut milk works best for this recipe.
- For a touch of luxury, add soaked saffron milk to the mixture. It adds a fragrant aroma to the payasam.
Storage and serving
Mango rasayana tastes best when it is chilled, as the flavour blends together. Keep them in the refrigerator for a few hours before serving them. Serve them in a bowl, by topping it off with nuts, coconut flakes or ice cream. Even cubed mangoes can be added as topping.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Evangelin Mercy Navin
Hi Maha
Made it for the playgroup Christmas party today. It Came out really well. Everyone relished it.