Mango Rasayan Recipe – Sharmis Passion

Mango Rasayan is a quick dessert made from fresh mango pulp, coconut milk, jaggery and cardamom. It has a soft pulpy texture with a creamy coconut base and warm aroma of cardamom. It is different from regular mango sweets as it does not require cooking and is quick to prepare.

This recipe is usually made during mango season or during festival times at home. It takes very little time but the results are very good. Before serving, the mango pulp is mixed with some other ingredients and cooled. It does not require any special skills and is enjoyed by everyone at home.

about common chemicals

Mango Rasayan is a traditional sweet of Karnataka and is very popular in South Indian households especially during summers. In some areas it is also called mango hunting. This recipe is made during festive meals, special occasions and can be prepared immediately when mangoes are in season.

It has a soft pulpy texture with a creamy coconut base, with the mango lending sweetness and fruity flavor while the coconut milk adds a light richness. Jaggery gives a mild earthy sweetness and cardamom gives a warm aroma. Its color is bright yellow and looks very attractive when served in small glasses or bowls.

There are some variations you can try in this recipe, you can use dairy milk in place of coconut milk for a lighter taste. Some people add sugar instead of jaggery for pure sweetness. Additionally, you can add a pinch of saffron or some chopped nuts for added flavor and crispness.

I make this dessert during summers when Alphonso mangoes are in season. This is my go-to quick dessert when guests suddenly come home. Everyone likes it and it always ends quickly.

common chemical ingredients

• Mango – I used mango for sweetness and fruity taste, I choose a less fibrous variety like Alphonso or Banganapalli.
• coconut milk – You can replace the coconut milk used with dairy milk for creaminess, sweetness and richness.
• ground jaggery – I have used jaggery for sweetness and you can also replace it with sugar.
• cardamom powder – I just added it to the sweets for sweet aroma and traditional taste.

similar recipe

How to make Mango Rasayan step by step

1. Wash and cut the mango. Mark lines with a knife like a checkerboard.

2. Now take mango pieces like this. This is just to remove the pulp easily. Take out the pulp of the seed part and collect it in a bowl.

3.Now mash it lightly with your fingers.

4. Add coconut milk, jaggery powder and cardamom powder to it.

5.Stir it vigorously. Let it cool and serve.

serve chilled!

Expert Tips

• mango variety – I use only ripe, less fibrous mangoes for a smooth pulpy texture.
• mash – I crush the pulp lightly with fingers and do not mix completely, small soft mango pieces in coconut milk give better texture and homemade feel.
• quality of jaggery – Use clean jaggery powder free from impurities. If there is dirt in the jaggery, dissolve it in some water, filter it and then add it to the chemical.
• sweetness test – I taste the mangoes before adding the jaggery as some mangoes are already very sweet so adjust the quantity accordingly.
• chilling – I always refrigerate for at least 30 minutes before serving. The cold chemical tastes very good and the flavors blend well.
• coconut milk – If using canned coconut milk I stir well before measuring as the cream and water may separate inside.

serving and storage

Serve it chilled in small glasses or bowls as a dessert, it tastes good after a South Indian meal or as a light summer dessert. Apart from this, fill the remaining sweets in an airtight container and keep it in the refrigerator and eat it on the same day.

general questions and answers

1.Can I skip cardamom?

Yes, if you don’t like its taste then you can leave it. You can add some vanilla essence instead for a different taste.

2.Can I skip coconut milk?

yes you can Skip and use regular milk but the taste will be different and less spicy.

3.Can I prepare it in advance??

Yes, you can make it a few hours ahead and chill it in the fridge until ready to serve.

4.Can I use honey?

Yes, honey works but add slowly and taste as you like as it can be quite sweet.

5.Why does my chemical taste like water?

This may happen if the mangoes are not ripe enough or too much milk has been added, so adjust the quantity as per taste.

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