Mango rasayana | 5 ingredient mango dessert
Mangoes in freshly squeezed coconut milk sweetened with jaggery and flavoured with cardamom
Equipment
- Blender
Ingredients
- ½ cup chopped mangoes or 1 mango
- ½ cup fresh/frozen coconut not dry desiccated
- ¾ cup water
- ¼ cup jaggery or use palm sugar/coconut sugar instead.
- ¼ tsp black sesame seeds
- ¼ tsp cardamom powder
- ⅛ tsp salt
Instructions
- In a heavy bottomed pan, toast black sesame seeds on medium heat. Take care not to burn them.
- Chop the mango into tiny pieces. Squeeze out any leftover pulp/juice left on the seed and set aside.
- Defrost coconut if using frozen. Defrosting can also be done in the microwave by heating frozen coconut for 15-30 seconds.
- Add coconut and ½ cup water into a blender and blend the coconut smooth. NOTE: If coconut is cold, the fat separates upon blending.
- Pass the blended coconut through a fine mesh sieve/muslin cloth/nut milk bag. Squeeze the pulp to make it release all it's milk. Add ¼ cup water and squeeze the coconut pulp again to release any leftover milk..
- Add chopped mangoes, any leftover pulp/juice from the mango, powdered jaggery, cardamom powder, toasted sesame seeds, salt and mix well.
- Taste and adjust the sweetness to suit your palate. Enjoy as a dessert or serve as a side dish with neer dosa, idly, idiyappam.
Video
Notes
- Store bought canned coconut milk is generally thick. If using canned coconut milk, dilute it as needed with water.
- Jaggery is an unrefined Indian sugar. Any unrefined sugar can be used, or even white sugar.
- Fresh/frozen coconut is available in Asian/Indian stores.
- Rasayana is best eaten fresh, store any leftovers in the refrigerator. After a day in the refrigerator, it is normal for the fat to form a layer on the top.