Chop the green chillies finely and set aside.

Wash the mangoes thoroughly with enough water. Cut the tip and make few lengthwise rough slits on the mangoes using knife. These not so deep slits on the mango help to peel off the mangoes once cooked.

Take the mangoes in a cooking pan and pour around 2 cups of water, then let them cook in medium flame. It may take around 10 minutes and you will notice peels coming off the mangoes that is when you switch off the flame.

When the cooked mangoes cool down, peel off the skin and squeeze the pulp from the fruit. Put it back on flame adding 1 to 1.5 cups of water. Include other ingredients like salt, jaggery and chopped green chillies. Let the rasam boil for a minute and switch off the flame.

Heat a seasoning pan adding oil, mustard seeds, broken red chillies and curry leaves. As the mustard splutter transfer the seasoning to mango rasam.

Taste-bud awakening golden yellow mango rasam is ready. You can serve with cooked rice or to slurp like soup.

Fibrous and sour wild mangoes with the hint of sweetness is perfect for making this rasam.

Choose the raw mangoes that are on the way to ripen for making the rasam.

Jaggery and green chillies must be adjusted as per the sourness of mangoes.

You can relish it like a soup too if you add more water while boiling the rasam.

Leftover can last for more than a day.