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Mango Rasayana
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5 from 1 vote

Mango Rasayana

Thick and Creamy no-cook Vegan Mango dessert
Prep Time10 mins
Chill Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Keyword: Mango Dessert, Mango rasayana
Servings: 4
Author: Eateries Delightful


  • 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.