Mango Rasayana | Mango Seekarane is one of the easiest and quickest dessert you can ever make with the mangoes. Its a popular dessert from Karnataka cuisine. Its usually served with Neer Dosa and Sevai. This is a nearly no-cook dessert. Other than boiling jaggery there is no cooking involved. Even a very beginner to cooking can also make this delicious mango delight within minutes.
Mango Rasayana | Mango Seekarane, also referred as Mavina hannina rasayana in Kannada. This tasty Aam Ras is made with Mango pulp, thick coconut milk and jaggery. Though it is traditionally served with Neer dosa, it also tastes so good with Sevai/Idiappam which is called "Akki Shavige". The coconut milk adds a nice flavor to the mango. We can also add plain milk at the end just to adjust the consistency but even for adjusting its recommended to add coconut milk.
I published Mango Payasam (Mambazha Payasam) a long back and one of the Subbuskitchen Follower (Sundar Matpadi), shared this wonderful recipe and I don't remember why I have not immediately tried. Recently, I started working on my older posts and update it with new template with new pictures and video. I stumbled upon Mambazha Payasam and I scrolled down and saw the comment and I felt very bad that I have not tried this wonderful recipe. So Immediately I rushed to shop, got a crate of mangoes and immediately prepared this wonderful dessert. Lets get into the recipe now...
Other Mango Recipes to Try:
- Aam Phirni
- Mango Kulfi
- Mango MorKuzhambu
- Rabdi with Mango
- Aam Coconut Panna Cotta
- Mango Kalakand
- Mango Halwa
- Besan Mango Burfi
- Mango Kesari
Recipe Card
Mango Rasayana | Mango Seekarane | Mavina Hannu Seekarane
Ingredients
- 3 Mangoes Ripe mangoes are better choice
- 1 Cup Coconut Milk Thick extract of coconut milk
- ½ Cup Grated Jaggery
- ¼ teaspoon Cardamom Powder
Instructions
- Wash & Peel mangoes and slice the mango. Traditionally the ripe mangoes are taken and then peeled and squeezed to extract the pulp. The process seems more messy. So instead of squeezing with hands, we can just peel and slice the mangoes and then grind it later to get the pulp. The pulp made from the Squeezing process will have chunks naturally but if we grind it the pulp will be smooth.
- Add coconut milk, cardamom powder to the mango pieces and give a pulse or two and make it to pulp
- Take grated jaggery in a sauce pan and add 2 tablespoon of water and bring it to boil and allow the jaggery to melt completely
- Allow the jaggery juice to cool down. Strain the jaggery juice to the mango+coconut pulp mixture. Stir well
- Refrigerate the Mango Rasayana for 3-4 hours.
- Serve the Mango Rasayana chilled as dessert or as an accompaniment for Neer Dosa / Sevvai / Poori and slurp!!!
Video
Notes
- You can replace Jaggery syrup with Sugar
- Add some mango chunks before serving for additional taste
- If you don't have coconut milk, you can substitute with milk as well.Â
Nutritional Info
Recipe with Step by Step picture
- Wash & Peel mangoes and slice the mango. Traditionally the ripe mangoes are taken and then peeled and squeezed to extract the pulp. The process seems more messy. So instead of squeezing with hands, we can just peel and slice the mangoes and then grind it later to get the pulp. The pulp made from the Squeezing process will have chunks naturally but if we grind it the pulp will be smooth.
- Add coconut milk, cardamom powder to the mango pieces and give a pulse or two and make it to pulp
- Take grated jaggery in a sauce pan and add 2 tablespoon of water and bring it to boil and allow the jaggery to melt completely
- Allow the jaggery juice to cool down. Strain the jaggery juice to the mango+coconut pulp mixture. Stir well
- Refrigerate the Mango Rasayana for 3-4 hours.
- Serve the Mango Rasayana chilled as dessert or as an accompaniment for Neer Dosa / Sevvai / Poori and slurp!!!
