Mango season!! Time to celebrate the King of fruits. Simple, but yummy recipe for the day, Mango Rasayana. Rasayana in Sanskrit meaning “essence”. A rasayana can be made of any fruit that can be made into a pulp, like bananas, mangoes, even really ripe jackfruit. I am not sure but I think the difference between a “seekarane” and “rasayana” is the addition of a liquid element. I do need to do a bit of research on that.
I prefer the Indian variety of mangoes for this recipe, like the kesar or raspuri. They have a load of flavor. My Atulfo mango( picturized) is but a poor substitute.
Really simple recipe with only 4 ingredients-
- 2 mangoes- peeled and pulped( or use the Alphonso pulp in a tin)
- Coconut milk- 1/2 cup( fresh tastes best) but low fat tinned is also okay
- Jaggery- 1/4 cup powdered( or honey)
- Cardamom powder- 1/4 tsp
Mix all the ingredients. Serve chilled. Or with hot pooris.
Note- there is this liquid variety of Jaggery available in Mangalore stores in Bangalore called- Joni bella. It’s really flavorful and is much more easy to use than regular jaggery. Do check it out if you get a chance.