Once you have dreamed of the bougee versions of a mango dessert and have decided to settle down on a more achievable, everyday kind of one try this mango coconut milk pudding. This no cook, vegan, mavinkayi rasayana is a no fail under 15 minutes recipe.
When I buy a ingredient my head is in a buzz for what different ideas I have to try. By the time I reach home, I am exhausted and shelve the projects I had planned. Then, I go for the simplest easiest idea that is quick, effortless and enjoyable. This is exactly what happened with some mangoes we bought this week. Once I settled down on this mango rasayana after all the dreams about mango cheesecake, I was surely happy. This no fail, mango pudding gave me so much more rustic satisfaction. So here I am with it.
What is rasayana?
Rasayana is a simple, no cook, vegan dessert served as a traditional dessert in Karnataka. Often this is a combination of a fruit like mango, musk melon, mango or custard apple (sitaphal) with coconut milk and jaggery. It is one of the perfect chilled desserts for summer. Actually it pairs well with rotis, puris and can be added to the puri thali instead of aamras.
What is the difference between mango rasayana and seekarne?
The recipe and ingredients in rasayana and seekarne are pretty much the same. In rasayana, the mango is chopped into pieces. However seekarne has smooth mango pulp that is mixed with coconut milk and the texture is similar to aamras.
Ingredients to make mango rasayana
Mango: fresh juicy ripe mangoes are one of the main ingredients in this recipe. For the best results choose mangoes that have less of the tough fibers. I have used Kensington variety that is available to us. These are not extremely sweet. If your mango is a sweeter variety adjust the quantity of jaggery syrup you add.
Coconut milk: the combination of bites of mangoes soaked in the creamy coconut milk is what makes this dessert ultimately so good. Fresh first extract of coconut milk is fragrant and perfect consistency. If using store bought cans, ensure you mix well abd adjust the thickness to a slightly pouring consistency.
Jaggery: the sugar cane jaggery is melted with a small portion of water, boiled and set aside. This is jaggery syrup and can easily be stored in the fridge for upto a month. To maje the rasayana tastier, add a couple of spoonfuls of this jaggery syrup to the coconut milk and mix well. Instead of jaggery syrup you can use date syrup or pomegranate molasses. These add thier own characteristic flavours to the end result.
Cardamom: just like in most Indian desserts, green cardamom pods are crushed and added to this recipe too. They provide the classic dessert feel to this easy idea.
Let’s make mavinkayi rasayana
- Make jaggery syrup: the jaggery cubes are crushed. Save about 1/4 cup of the jaggery and mix it with 1/8th cup of water. Set it aside for 10 minutes to melt. Into a small sauce pan add this mix and let ot come to a boil. This brings the impurities to the surface. Skim this and remove the syrup from heat. Strain, cool and store in airtight glass bottle.
- Prep the mangoes: once washed and peeled, remove the pulp on either side of the mango seed. Then chop up the soft flesh of the mango into small pieces. You do not have to mince them or have them evenly chopped. Save this in a sealed container in fridge till you are ready to make the dessert.
- Make the rasayana: to about half cup of chopped mango pulp add a tsp of two of jaggery syrup. Pour the coconut milk and mix well. Adjust the coconut milk content to have a scoop able dessert. Mix, chill and the recipe is ready to serve.
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- Mango pieces prepped
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- Coconut milk
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- jaggery syrup
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- Mix it up to make mango rasayana.
What other fruits can make rasayana?
You can make a rasayana with any sweet fruit like bananas, sitaphal, jackfruit musk melon or even watermelon. You can also try rasayana with peaches, sugar plums and cherries that taste equally lovely.
Is rasayana served chilled?
Rasayana can be served chilled during summer or just at room temperature. It is equally good both ways. Personally I love the chilled version.
How long can rasayana be stored?
Rasayana stays good for two days in teh refrigerator. I won’t keep it longer as it changes the flavor of the fruit and the fruit goes limp. It is easier to store the cut fruits, jaggery syrup and coconut milk separate and mix it up as you need.
Can I make sugarfree rasayana?
Rasayana is one easy dessert that you can do easily as a added sugar free dessert. This can be achieved by removing the jaggery syrup completely. However, this dessert involves naturally sweet fruits, so it is ideal to be watchful of the quantity consumed.
Mango rasayana
Equipment
- mixing bowls and spoons.
Ingredients
- 1 cup mango chop the pulp into pieces.
- 1 cup coconut milk first extract
- 1 tbsp jaggery syrup
- 1/2 tsp green cardamom powder
Instructions
- Peel and chop the mango pulp into small pieces.
- Add this into the mixing bowl.
- Add the jaggery syrup to it.
- Mix the coocnut milk into it.
- Stir well and chill till use.
- Serve is small shallow bowls.
Tried this recipe?Let us know how it was!
Other easy mango desserts
Mango is one of those fruits you undeniably fall in love with. Here are some of our favourites that come together easily.
Mango custard
Mambhazha prathaman
Steamed mango muffins
Aamras
Mango basil sorbet
Mango custard
Mambhazha prathaman
Steamed mango muffins
Aamras
Mango basil sorbet
Stay connected
At this point I am so happy with this dessert that I am ready to say the rasyana stays so much ahead of the gentle aamras. When you try this recipe, don’t miss to share your experience in comments. If you have questions abouy this recipe don’t hesitate to ask as well.
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Stay subcribed and see you in the next post.
Pin this for later
Stay subcribed and see you in the next post.
Yum! I love mango, will have to give this a try!
This coconut mango pudding was so creamy and refreshing! Perfect dessert!