I love staying fit and cooking tasty and healthy meals. I don't use artificial colors or preservatives.
Before You Get Started
We get plenty of mangoes in the market during the mango season. During summer, mango rasayana, also called "Aamras" or "Seekarane," is the favorite beverage in many homes here. People serve this sweet dish all the time, even at functions and feasts. It is sometimes used as a dessert as well.
Mango rasayana is healthier and tastier than a classic mango smoothie. Unlike a smoothie that might be made with milk and sugar, rasayana is made with coconut milk and jaggery. You can see this by looking at the ingredients.
|Prep time||Ready in||Yields|
Four glasses of mango rasayana
- 2 bowls mango pulp, use varieties of mangoes for best results
- 2 cups grated coconut
- 4 cardamom, finely crushed
- 1 cup jaggery powder
- 2 pinches salt, to taste
How to Make Mango Rasayana
- Wash and cut the mangoes. (I recommend using different varieties of mangoes for the best taste.)
- Squeeze the pulp into a bowl with your fingers.
- Grind some grated coconut in a blender, adding some water.
- Strain the coconut water (voilà, it's now coconut milk!) and add it to the pulp.
- Add jaggery powder, cardamom powder, and a pinch of salt.
- Mix well.
- Bring the mixture to a drinkable consistency by adding more coconut milk or water.
- Your delicious mango rasayana is ready! Pour it into glasses and serve cold.
Step-By-Step Photo Instructions
- The salt is just for taste, so only add a little bit!
- The quantity of jaggery powder used in the recipe depends on the sweetness of the mangoes. If mangoes are sweet, use less jaggery, and vice versa.
- Use sweet-variety mangoes with one or two sour-variety mangoes, to get a tangy taste.
© 2017 ShailaSheshadri