Mango Rasayana Recipe
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.
Ingredients
- 2 no Ripe Mangoes
- ¼ cup Jaggery
- ½ teaspoon 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
Nutrition Facts
Mango Rasayana Recipe
Serving Size
1 servings
Amount per Serving
Calories
165
% Daily Value*
Fat
12
g
18
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Sodium
7
mg
0
%
Potassium
128
mg
4
%
Carbohydrates
15
g
5
%
Fiber
0.1
g
0
%
Sugar
13
g
14
%
Protein
1
g
2
%
Vitamin A
5
IU
0
%
Vitamin C
1
mg
1
%
Calcium
15
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.