Mango Rasayana (Mavina Seekarane) is a traditional dessert of Karnataka prepared with mango, coconut milk, and jaggery. It is usually served as a side dish with dosa, poori, chapati, or eaten after meals.
It's summer and mango season. I like every dish with ripened mango, be it mango lassi, or mango milkshake. Today I am sharing a very staple side dish called mango rasayana or seekarane made with ripe mangoes, coconut milk (or whole milk), cardamom powder, and jaggery. This dish is very similar to aamras. It goes very well with chapati, dosa, or holige.
Traditionally, coconut milk is used in this sweet dish and can be made easily at home. Blend ½ cup of shredded coconut (fresh or frozen) with 1 cup of warm water. Strain the coconut milk in a strainer or nut milk bag. Transfer to a sealed container and refrigerate. You can save pulp for baked goods or add it to poriyal, smoothies, or coconut based curries.
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How to Make Mango Rasayana
Cut the mangoes into small cubes and keep them in a mixing bowl. Squeeze and extract the remaining mango juice from the mangoes.
Next, add coconut milk, jaggery, and cardamom powder. Mix well. Adjust the consistency of rasayana.
Serve chilled with dosa, poori, or chapati.
Variations
- Any variety of mangoes can be used, but try to choose sweet, juicy, and pulpy mangoes.
- You can use white or brown sugar instead of jaggery. Adjust the jaggery based on the sweetness of the mango.
- I made coconut milk at home using freshly shredded coconut, but you can also use store-bought coconut milk.
- Milk: You can also replace coconut milk with dairy milk or almond milk.
- Other Fruits: You can make this rasayana with banana, muskmelon, or ripened jackfruit.
More Indian Dessert Recipes
Mango Rasayana (Mavina Seekarane)
Equipment
Ingredients
- 2 large mangoes
- ½ cup coconut milk
- 2 tablespoon jaggery or brown sugar
- ¼ teaspoon cardamom powder
Instructions
- Cut the mangoes into small cubes and keep them in a mixing bowl.
- Squeeze and extract the remaining mango juice from the mangoes.
- Next add coconut milk, jaggery, and cardamom powder. Mix well. Adjust the consistency of rasayana.
- Serve chilled with dosa, poori, or chapati.
Notes
Variations
- Any variety of mangoes can be used ,but try to choose sweet ,juicy and pulpy mangoes.
- You can use white or brown sugar instead of jaggery.Adjust the jaggery based on sweetness of the mango.
- I have made coconut milk at home using freshly shredded coconut but you can also use store brought coconut milk.
- You can also replace coconut milk with dairy milk or almond milk.
- You can make this rasayana with banana ,muskmelon or ripened jackfruit.
Nutrition
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