A classic South Indian dessert made with ripe mangoes, coconut milk, and jaggery, Mango Rasayana is a refreshing, sweet treat perfect for summer or any festive occasion.
Origin Mango Rasayana
Mango Rasayana is a traditional dish from the coastal regions of Karnataka and Kerala in South India. The word “rasayana” refers to a mixture of fruits and coconut milk, often served as a cooling, healthy dessert during mango season.
What I Love About This Recipe
It’s an absolutely refreshing dessert that’s light, naturally sweet, and rich in flavor. The combination of ripe mangoes and creamy coconut milk creates a smooth, luscious treat, while the jaggery adds a hint of warmth and complexity.
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Mango Rasayana
4
servings20
minutes30
minutes180
kcalIngredients
2 ripe mangoes, peeled and chopped
1 cup thick coconut milk
2 tbsp jaggery (adjust to taste)
¼ tsp cardamom powder
A few saffron strands (optional)
A pinch of salt
Directions
- In a blender, puree the chopped mangoes until smooth.
- In a bowl, mix the mango puree with coconut milk, jaggery, and a pinch of salt. Stir well until jaggery is dissolved.
- Add cardamom powder and saffron strands (if using) and mix again.
- Refrigerate the mixture for about 30 minutes to chill.
- Serve chilled in bowls, garnished with a few more saffron strands or chopped nuts if desired.
Notes
- You can adjust the sweetness of the Rasayana by adding more or less jaggery, depending on the sweetness of the mangoes.
- Some variations include adding roasted cashews or almonds as a garnish.
- This dessert can also be made with coconut cream for a richer, creamier texture.
