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Mango season is back….My kids love mango like anything. In Udupi Mango rasayana is one of the desserts that is served in almost all feasts of summer. It can also be enjoyed as accompaniment with neeru dosa or akki shavige. Here in UAE mangoes are available from february to october. So we all enjoy this mango rasayana almost through out the year. Let me brief you this mango rasayana recipe.
Mango Rasayana | Mavina Hannina Rasayana Recipe
Servings: 4
Ingredients
- Big ripe mangoes- 2 no.
- Jaggery - 1/3 to 1/2 cup
- Fresh grated coconut- 1 cup
- Cardamom powder- 1/4 tsp
Instructions
Preparation
- Wash and wipe the mangoes with a clean towel. Cut them in to pieces. Scrape all the pulp from mangoes.
Method
- Take coconut in a mixer and add some water. Grind this to fine puree.
- Pour this over strainer and extract thick coconut milk approximately equivalent to a cup.
- Next, take jaggery and little water in a pan. Cook it in low flame and dissolve all the jaggery. Do not boil. Strain all the impurities and let it cool.
- Next add jaggery syrup and coconut milk to mango pulp. Mix well. Add cardamom powder and mix again.
- Mouth watering mango rasayana is ready for this summer. Relish with your family.
Note:
- Based on the sweetness of mango, adjust jaggery.
- Adjust consistency of mango rasayana by adding coconut milk.
- You can serve it chilled by adding some ice cubes.
