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Mango Rasayana is an easy and quick dessert to make. A speciality of Mangalore, this sweet dish is prepared from chopped ripe mangoes, coconut milk, sugar and cardamom powder. This dish is not cooked, must be refrigerated and served chilled.
This dessert is so delicious that I bet it is sure to please everyone’s taste buds.
Ingredients:Ripe Mangoes, peeled and chopped – 5 cups
Sugar – 11/4 cups (adjust according to taste)
Coconut Milk – 6 cups
Cardamom powder – 1 teaspoon
Black Sesame Seeds – 2 teaspoons, optional
Salt – 1/4 teaspoon
Sugar – 11/4 cups (adjust according to taste)
Coconut Milk – 6 cups
Cardamom powder – 1 teaspoon
Black Sesame Seeds – 2 teaspoons, optional
Salt – 1/4 teaspoon
Method:
- In a large bowl, mix chopped mangoes, sugar and cardamom powder.
- Refrigerate for about an hour so that the mango pieces absorb sugar.
- Add thick coconut milk and mix well. Adjust the consistency by adding more coconut milk, if needed. Rasayana will thicken little bit after a few hours.
- Add salt, mix well to combine.
- Garnish with roasted black sesame seeds. (optional)
- Serve chilled.
Note:
- To make coconut milk, grind about 6 cups of grated coconut with about 3 cups of water. Extract the milk by straining the coconut paste in a clean cotton cloth or a fine sieve. You can grind the leftover coconut mass again by adding very little water (about a cup) to extract the second extract which will be thin and can be used for thinning the consistency of rasayana. The quality of the coconut milk depends on the quality of the coconut, fresher the coconut, better the taste and quantity of milk.
- If you are preparing fresh coconut milk, you can grind cardamom seeds along with coconut instead of adding in Step 1 mentioned above.
