Wash and wipe the mangoes with a clean towel. Cut them in to pieces. Scrape all the pulp from mangoes.

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.

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.