Mango Rasayana is the most popular and easiest
Mangalorean dish. Some like rasayana with poori, some with neer dosa and some
like to have chilled as payasam. My hubby who spent his childhood in Pune like
mango rasayana with poori….and my little one is a carbon copy of his appa, but
I like chilled rasayana after dinner or lunch as a payasam; so how can I forget
to prepare mango rasayana in mango season. The recipe may differ from person to
person; this is how my mom uses to prepare …..So here is the recipe
Preparation
Take the pulp
of mango in a bowl add jageery powder and cardamom powder mix well keep aside
To the pulp
add coconut milk and mix well; keep in fridge to chill
Serve with Poori
or as a payasam in bowl.
Note:
Coconut milk: - Take fresh grated
coconut in mixer and a glass of water run mixer; now strain coconut mixture and
you will get thick coconut milk
Add jaggery as per your family taste;
make sure if the mangoes are sweet then add less jaggery.
Take the pulp of mango with your hand;
don’t run in mixer.
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