Mango Rasayana is a quick and easy-to-make, no-cook addictive mango dessert prepared in less than 10 minutes. Also known as Mavina Rasayana and Mavina Seekarane, can be served as a drink, after-meal dessert, or as an accompaniment with obbatu (puran poli/holige/bobbattu), rice shavige (sevai, idiyappam, spring hoppers), pooris, or even dosas like neer dosa, surnali, mushti polo, etc.
In the coastal region of India, summer means abundant mango and jackfruit. Almost all possible recipes are prepared using unripe and ripe mangoes or jackfruit.
Mango Rasayana is one such easy recipe that is prepared with fresh ripe mangoes. All you need is coconut milk (or any dairy-free milk or even whole dairy milk), jaggery, mango cubes, mango puree, and cardamom powder.
About Rasayana
If you want to know more about rasayana, seekarane, or hershale, you can check my recent post on banana rasayana.
As rasayana keeps you full for a long time, it is one of the best recipes to try during vrat, upvas, fasting, or even offer this dish as naivedyam during Ganesh Chaturthi, Ram Navami, Navratri, etc.
Three fruits that are commonly used for flavoring rasayana are mango during the summer season, banana throughout the year, and musk melon called chibbad or cantaloupe during the Winter season, i.e., around Navratri from October to December.
As mentioned in my earlier post, we have tried banana rasayana topped over malai ice cream garnished with toasted cashews. Sounds interesting and tastes delicious too. If you love trying new fusion dishes, definitely serve rasayana with vanilla ice cream, malai ice cream, or mango ice cream, and share your reviews.
Ingredients used
2 cups Coconut milk
¼ cup Jaggery, adjust to taste
¼ cup Mango puree
¼ teaspoon Cardamom powder
½ cup Mango cubes, finely chopped
How to make Mango Rasayana
Add coconut milk, jaggery, and mango puree to a bowl and mix until the jaggery is dissolved. Check out the video of making Mango Rasayana.
To this, add cardamom powder and mango cubes and mix again, and rasayana is ready.
Keep it in the refrigerator till you are ready to serve.
Recipe Tips and FAQs
- In the USA, I use canned coconut milk. In India, we freshly extract coconut milk. You can check the video on extracting coconut milk here. Traditionally, coconut milk is used to make Rasayana. Still, you are free to add any dairy-free milk for the vegan version and whole milk otherwise.
- Adjust the amount of mangoes and jaggery to your liking.
- If you want it thick or plan to serve it as baby food or toddler food, you can also mash or grind the mango cubes and add them to the recipe.
Other Popular Mango Recipes
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Recipe card
Mango Rasayana
Ingredients
- 2 cups Coconut milk
- ¼ cup Jaggery , adjust to taste
- ¼ cup Mango puree
- ¼ teaspoon Cardamom powder
- ½ cup Mango cubes , finely chopped
Instructions
- Add coconut milk, jaggery, and mango puree to a bowl and mix until jaggery is dissolved. Check out the video of preparing Mango Rasayana.2 cups Coconut milk, ¼ cup Jaggery, ¼ cup Mango puree
- To this, add cardamom powder and mango cubes and mix again, and rasayana is ready.¼ teaspoon Cardamom powder, ½ cup Mango cubes
- Keep it in the refrigerator till you are ready to serve.
Video
Notes
- In the USA, I use canned coconut milk. In India, we freshly extract coconut milk. You can check the video of extracting coconut milk here.
- Traditionally, coconut milk is used to make Rasayana. Still, you are free to add any dairy-free milk for the vegan version and whole milk otherwise.
- Adjust the amount of mangoes and jaggery to your liking.
- If you want it thick or plan to serve it as baby food or toddler food, you can also mash or grind the mango cubes and add them to the recipe.
Nutrition
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