Mango Rasayana | Mango Seekarane | Mavina Hannu Seekarane
Mango Rasayana | Mango Seekarane is one of the popular dessert in Karnataka. It's made using mango pulp with addition of coconut milk, cardamom powder and jaggery syrup. Its one of the easiest and quickest dessert you can ever make with the mangoes. In Karnataka this is actually taken as a side dish to Neer Dosai / Idiappam and in some cases with Chappathi as well
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 5 people
- 3 Mangoes Ripe mangoes are better choice
- 1 Cup Coconut Milk Thick extract of coconut milk
- 1/2 Cup Grated Jaggery
- 1/4 tsp Cardamom Powder
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!!!
- 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.
Serving: 1Cup | Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g