Mango Rasayana

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.

Also Read : Spring Cake – Easy Easter Recipe

Mango Rasayana

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

180

kcal

Ingredients

• 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.