Peel off the mangoes and chop them in to very fine cubes. Put them in a wide bowl and combine it wiht sugar.

Next step is to prepare the coconut milk. Grate the coconut and add it to a blender or mixer and grind to fine puree along with 3/4 cup of water and cardamoms. Pour this over fine strainer and squeeze to extract thick coconut milk. Discard the residue.

Pour this coconut milk in to mango bowl. Next grind a ladle full of mango cubes to fine puree and mix with kheer. Adding pureed mango cubes gives nice color to kheer.

Serve this mango kheer chilled and relish.

This is another version of mango rasayana prepared in Udupi region that has cubed mango rather than pureed one.

Choose the mangoes that are ripe but firm enough to chop fine cubes.

If you want, you can extract thin coconut milk too by grinding the squeezed coconut again. I have added only thick coconut milk.

Thick coconut milk, fine mango cubes and sugar makes a scrumptious mango kheer. I have added pureed mango for enhancing the color. You can skip it.

As no cooking involved, the dessert doesn't last longer. So refrigerate it to extend shelf life.