Mango rasayana or seekarane is an easy dessert made with mangos. This popular Indian dish is one of the most common sweet dishes made when mangos are in season. Made with just 4 ingredients, this no-cook dessert is one of the easiest things to put together, and it is ready in less than 10 minutes.
Also called mavina rasayana, this, paired with poori, is a summer ritual in almost all South Indian households. Hot fluffy pooris with chilled seekarane is a must-try. Mango rasayana also pairs well with chapati and dosa as a side dish.
Why you will love this recipe
- Mango rasayana offers a delightful taste of ripe mangoes, capturing the essence of the tropical summer.
- This dessert is incredibly easy to prepare and is ready in no time.
- Mango rasayana is a no-cook dessert, making it a hassle-free option for a quick, delightful treat.
Mango: Use plump, ripe mangoes.
Coconut milk: Homemade or store-bought coconut milk can be used.
See the recipe card for full information on ingredients and quantities.
Step 1: Cut the mangoes into small cubes and scoop out the flesh (images 1 and 2).
Step 2: Squeeze out all the pulp from the mangoes. Add it to the mango pieces (images 3 and 4).
Step 3: To this, add coconut milk, sugar, and cardamom powder. Mix well and serve chilled (images 5 and 6).
Useful Tips and Variations
For authentic-tasting rasayana, do not blend the mangoes. Chop them and squeeze out the pulp. Leave the chunks as it is.
Adjust the amount of sugar depending on the sweetness of the mangoes.
I like to add coconut milk to it. You may choose to replace it with regular milk or any other nut-based milk. Make sure the milk is cold or at room temperature before adding.
I have used raw sugar. Other sweeteners can also be used; for example, jaggery powder, plain sugar, or coconut sugar works very well.
They are both similar and are made using ripe and juicy mangoes. However, aamras is smooth, and the pulp is blended. Also, milk or coconut milk is not added to aamras.
Chill it in the refrigerator for a couple of hours and serve it as a dessert. It can also be paired as a side dish with roti/poori/chapati.
To store mango rasayana, transfer any leftovers to an airtight container and refrigerate it. Due to the use of fresh mangoes, it's best when consumed within a day or two.
More mango recipes
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Mango Rasayana (Sweet Mango Pulp)
- Cut the mangoes into small cubes and scoop out the flesh of the mango.
- Squeeze out all the pulp from the mangoes and add it to the mango pieces.
- To this, add coconut milk, sugar, and cardamom powder.
- Mix well and serve chilled.