Mango Rasayana Recipe

Mango Rasayana is a popular Indian dish that uses Mango, especially in the Karnataka region (Malenadu). It is so simple and easy to prepare using mango paste, coconut milk, jaggery and cardamom powder. This is a dark -free dessert and perfect pleasure for this summer. It is usually served with Neer dosai, porori. You can also enjoy it as a dessert after meal.

Rasayana Mango recipe

Rasayana of super delicious and refreshing mango that has such a beautiful flavor. Create a large lot and a shop in the refrigerator and do it every time you want.

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On Mango Rasayana

Mango Rasayana is a simple desert of southern India, particularly popular in the Karnataka region. It is often served in the banana leaf as part of a meal. This traditional treatment is an explosion of tropical flavors and makes it perfect for every occasion. When I was looking for this recipe, I learned that there is a famous restaurant in Bangalore, named Hallimane. They are needed a banana leaves meal that includes mango dishes. People are in the queue for hours to try this meal.

Because people love this recipe – Mango Rasayana is relatively so simple and easy to prepare the dessert. It’s a favorite family dessert. This requires only minimal ingredients such as a handful of mango, coconut milk and sweetener. It is a recipe for children, as if we could crush manghi with children as a fun activity and are also excited. This recipe will surely become a success with your guests or any party and will be devoured in a few seconds.

The meal includes things like Mango’s Sottaceto, the raw mango salad, the porori, the Rasayan mango etc. People dive directly to the Rasayana, making their hand soaked and dripping, which flows through the wrist. This is the traditional way of enjoying it. It seems an extraordinary culinary experience and a must experience for at least once in a lifetime.

Mango Rasayana is traditionally prepared using the variety of Mango Banganpalli. It is generally prepared on occasions such as DiwaliNew Year Tamil, Vishu (New Year’s Eve of Kerala). This is a simple and fast Payasam recipe. It is such a rustic dessert and without cuisine. During this summer season, it is a quick refreshing and cooling treatment.

Why does this recipe work?

Mango Rasayana is a simple traditional dessert of southern India with minimal and without cooking ingredients.

Easy to do : Mango Rasayana is one of the fast and fast Payasam recipes to try. It is prepared in less than 20 minutes when you have the best mango in hand.

Versatile : This recipe is so versatile. You can replace coconut milk with milk milk and jaggery with sugar or any sweeteners. You can also include Jeblito (Sabudana) Jebrane) which provides an additional plot to Payasam.

Ingredients

Mango : For the best taste, use Maturi Mango. This recipe requires crushing the mango in hand. So use the best mature manghi of the season.

Jaggery : Adds sweetness to the dish.

Coconut milk often : Coconut milk provides a thickness and a velvety consistency. It congratulates mango and condensed milk with thin coconut flavor.

Cardamomo dust : Cardamom powder added to improve taste and also provides a nice aroma.

Mango Rasayana (photo step by step)

1) Take some mature manghi

2) Make the skin and take it in a bowl.

3) Crush it with your hands and extract the whole pulp.

4) Now remove the seeds from the bowl and discard.

5) Add Jaggery to your tastes.

6) Add the cardamom powder which is optional.

7) Add coconut milk. Make sure to use coconut milk often extracted.

8) Mix well and refrigerate during the night

9) serve cold

10) Serve.

Suggestions for experts

Follow these tips and tricks for the smooth and creamy mango Rasayana:

• Use the best and mature manghi for the best flavor. In the traditional recipe the mango variety of Banganpalli is used.
• Mature mangles are soft in the consistency and easy to crush in the hands.
• Wash properly before crushing the manghi or you can wear gloves to crush mango.
• Coconut milk often just extracted works better for this recipe.
• For a touch of luxury, add the saffron milk soaked in the mixture. Adds a perfumed aroma to the Payasam.

Archiving and portion

Mango Rasayana has a better flavor when it is cold, while the flavor merges together. Keep them in the refrigerator for a few hours before serving.

Serve them in a bowl, covering it with walnuts, coconut flakes or ice cream. Cubes can also be added as a seasoning.

Faq

1. Can I use canned coconut milk?

Yes, you can use coconut milk purchased in the shop for a very quick version. But the flavor of box milk differ from the freshly extracted coconut milk. Always fresh flavor of the best flavor.

2. Can I use other sweeteners?

Absolutely yes! You can add other sweeteners such as coconut sugar, agave, normal white sugar, jaggery syrup or veil jaggery. Traditional methods of realization of Rasayana include Jaggery. Make sure the sweeteners are dissolved correctly.

3. Can I do it like a vegan Rasayana?

The recipe already includes coconut milk, which is vegan. Another vegan milk can also be used as oat milk, almond milk, soy milk etc. The sweetener I used here is not vegan. So, you can add any vegan sweeteners such as coconut sugar, stevia, honey etc.

4. Is it okay to refrigerate and use the next day?

No, the best way to consume Mango Rasayana the day he is prepared. Because when refrigerated, the coconut cream layer starts to separate from the milk at the top.

Variations

Chia seed mango rasayana : The addition of chia seeds soaked in the Mango Rasayana is the best way to indulge in the nourishing dessert.

Sago Mango Rasayana : Addition of sago soaked in mango Rasayana provides a rubbery and creamy consistency.

Vermicelli Mango Rasayana : You can prepare it by adding cooked vermicelli, mango puree, coconut milk and sweetener.

Mango recipes to try

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