Mango Rasayana is a coastal Karnataka style easy mango dessert. It is made using Mango chunks + squeezed/pureed mango with thick coconut milk, and jaggery for sweetness. Lastly, season the dessert with toasted sesame seeds.
Mango Rasayana is one of the easiest and quickest desserts, it is simple to make and extremely delicious. Also, this 4-ingredients no-cook mango dessert is Vegan.
Rasayana is quite similar to Aamras that is popular all over North India. Usually, Rasayana is paired with Neer Dosa or Idiyappam(Ottu Akki Shavige) in Coastal Karnataka, India. Quite a delicious combo, I must say!
How to make Mango Rasayana ?
Ingredients that you will need to make this recipe –
- Ripe and firm mangoes
- Jaggery or brown sugar
- Coconut milk
- Toasted sesame seeds.
Few tips:
- You can use dairy milk or coconut milk.
- Swap sesame seeds with cardamom powder or saffron.
- Tastes best with ripe and sweet variety mangoes
- Always serve chilled.
Method:
Firstly, Chop Mangoes: wash the mangoes, and then peel it. Chop them according to your preference( finely or bite-sized). Place them in a bowl.
Make Mango Puree: Extract mango pulp by squeezing mangoes or chop mangoes and blend it. Using blender gives a creamy texture to the puree.
Make coconut milk: I prefer using thick coconut milk. Use Canned coconut milk or fresh coconut milk, your preference. Refer notes on how to extract fresh coconut milk.
Mix in jaggery and mango puree with coconut milk. Adding mango puree to coconut milk makes this dessert thick and creamy. This also cuts down the amount of jaggery needed for dessert. An additional step that is worth noting!
Lastly, pour this over mango chunks. Add toasted sesame seeds
Refrigerate this for at least 30 mins before serving. Serve chilled. It can be stored in the refrigerator for up to 2 days. Trust me, it won’t last that long.
Your valuable feedback is appreciated. If you try this recipe, leave a comment below, rate it, or tag a photo #eateriesdelightful on Instagram 🙂
Mango Rasayana
Thick and Creamy no-cook Vegan Mango dessert
- 3 ripe mangoes (a sweet variety, ripe but firm)
- 3/4 cup thick coconut milk
- 1/2 cup mango puree
- 2-3 tbsp jaggery or brown sugar (add it per your taste)
- 1-2 tsp toasted sesame seeds
- .
- Firstly, Chop Mangoes: wash the mangoes, and then peel it. Chop them according to your preference( finely or bite-sized). Place them in a bowl.
- Make Mango Puree: Extract mango pulp by squeezing mangoes or chop mangoes and blend it. Using blender gives a creamy texture to the puree.
- Make coconut milk: I prefer using thick coconut milk. Use Canned coconut milk or fresh coconut milk, your preference. Refer notes on how to extract fresh coconut milk.
- Mix in jaggery and mango puree with coconut milk. Adding mango puree to coconut milk makes this dessert thick and creamy. This also cuts down the amount of jaggery needed for dessert.
- Lastly, pour this over mango chunks. Add toasted sesame seeds
- Refrigerate this for at least 30 mins before serving. Serve chilled.
- If you are using coconut milk from the fresh or frozen coconut, then add 1/3 cup of coconut with 1/2 cup of water. Add more water if needed. Blend until smooth. Pour the coconut paste on to a Muslin cloth and extract the milk.
- Mango puree: chop one peeled mango and put it in a blender. Blend until smooth.
Did you make this recipe?
Please let me know how it turned out for you. Leave a comment below or share a picture on Instagram with the hashtag #harshrurecipes.
Happy cooking!
Eateries Delightful 