mango rasayana | mavina hannu rasayana | aam ras recipe

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mavina hannu rasayanamango rasayana | mavina hannu rasayana | aam ras recipe with step by step photo and video recipe. this recipe of mango rasayana is prepared in a south canara style with coconut milk and jaggery. this aam ras recipe is a favourite drink recipe during mango season or during summer season. coconut milk is optional, however it will enhance the taste of this mango rasayana.

during my school days, summer season was my favourite season because of 2 reasons. one because it used be school holidays and the other main reason was because it is mango season. every evening me and my friends use to collect all the mangoes fallen from the trees. than my mom use to prepare the mango rasayana next day. i use to eat it with pooris, neer dose or even with plain dosa.

mango rasayanarasayana is a sanskrit word which actually means path or essence. in most of indian houses, especially in south indian houses, the fruit squash juices are extracted to make this rasayana. this is than mixed with spices like cardamom, pepper and milk or coconut milk. this is prepared specifically during summer season to give sudden cool to your body.

i have already posted banana rasayana recipe, which is prepared with similar way. also, check my other beverages recipe like jal jeera recipekokam drink or soupor masala chai recipe. also have look at my soup collections like tomato soup recipe or beetroot soup recipesome other healthy recipes like oats upma recipe, oats khichdi recipe, oats idli recipe and oats dosa recipe.

mango rasayana or mavina hannu rasayana or aam ras video recipe:

mango rasayana or mavina hannu rasayana or aam ras recipe card:

mango rasayana | mavina hannu rasayana | aam ras recipe
 
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easy and quick mango rasayana | mavina hannu rasayana | aam ras recipe
Author:
Recipe type: desert
Cuisine: South Indian
Serves: 3 servings
Ingredients
  • 2 large mangoes / mavina hannu
  • 2-3 tbsp cup grated jaggary / bella
  • 1.5 cup coconut milk
  • 2 cardamom / elakki / elachi (crushed)
  • pinch of salt
Instructions ( 1 cup =255 ml)
  1. peel the mangoes and chop them into small pieces as shown in the picture below.
  2. put the chopped mangoes in a bowl and squeeze and mix well with your hands
  3. squeeze and extract the mango juice from mangoes.
  4. grate the coconut, approximately 1 cup. grind the coconut with ¼th cup of water.
  5. filter out the coconut paste to remove and extract the coconut milk from the grounded coconut.
  6. add coconut milk, jaggary, pinch of salt and crushed cardamom and mix them well
  7. serve mango rasayana or mavina hannu rasayana or aam ras with ice cubes or serve it with neer dosa, plain dosa, tuppa dosa and pooris.


mango rasayana or mavina hannu rasayana or aam ras photo recipe

  1. peel the mangoes and chop them into small pieces as shown in the picture below.
    mango rasayana
  2. put the chopped mangoes in a bowl and squeeze and mix well with your hands
    mango rasayana
  3. squeeze and extract the mango juice from mangoes.
    mango rasayana
  4. grate the coconut, approximately 1 cup. grind the coconut with 1/4th cup of water.
    banana rasayana
  5. filter out the coconut paste to remove and extract the coconut milk from the grounded coconut.
    banana rasayana
  6. add coconut milk, jaggary, pinch of salt and crushed cardamom and mix them well
    mango rasayana
  7. serve mango rasayana or mavina hannu rasayana or aam ras with ice cubes or serve it with neer dosa, plain dosa, tuppa dosa and pooris.
    mango rasayana


notes:

  • try to use juicy and pulpy mangoes.
  • i have used freshly grated coconut milk, however you can also used store brought coconut milk for this dish.
  • optionally you can use sugar instead of jaggery.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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