mango rasayana recipe, how to make mango rasayana | mango shikran

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Mango rasayana recipe with step by step photos – mango rasayana or mango shikran as this dish is known in Karnataka and maharashtra respectively, is basically mango pulp and its juice mixed with some cardamom powder, jaggery and milk. The milk used can be coconut milk or dairy milk. In this mango rasayana recipe I have used thick coconut milk.

mango rasayana recipe

Before the mango season ends, I thought of sharing a few mango recipes. To make mango shikarni, use ripe, sweet, juicy and pulpy mangoes. i have used medium sized alphonso mangoes. You can use any sweet and ripe variety of mangoes.

This mango rasayana recipe is very easy to prepare and is liked by kids too. traditionally the mango pulp is squeezed with hands. If you want you can use a blender or mixer to puree mango. However, the taste of mango shikran made with pureed mangoes is very different than one made with squeezed mango pulp. I have also shared Banana rasayana recipe earlier.

You can have mango shikarni just plain as a dessert or serve with pooris, neer dosa or chapatis.

If you are looking for more Mango recipes then do check:

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mango shikarni recipe, mango rasayana recipe

Mango Rasayana

5 from 1 vote
Mango shikarni or mango rasayana is basically mango pulp and its juice mixed with some cardamom powder, jaggery and milk.
Prep Time 10 mins
Total Time 10 mins

Cuisine Karnataka, Maharashtrian
Course: Desserts

Servings 4
Units

Ingredients

  • 3 medium sized alphonso mangoes or any sweet variety of juicy & pulpy mangoes
  • ¾ cup thick coconut milk - can add less if required
  • ½ teaspoon cardamom powder
  • 2 tablespoons jaggery powder - optional, can also add sugar

Instructions

preparation to make mango rasayana

  • Rinse and wipe dry 3 medium sized mangoes. Then peel them and take in a bowl.
  • With clean hands squeeze the mangoes. The juice and pulp will fall in the bowl. Make sure you squeeze the mango well along with its stone (seed). Discard the stones (seeds).

making mango rasayana

  • Now add ½ teaspoon cardamom powder and 2 tablespoons powdered jaggery. Instead of jaggery you can add sugar. 
  • Mix very well till all the jaggery dissolves.
  • Now add ¾ cup thick coconut milk.
  • Begin to mix very well. Since the mangoes were juicy, I have not added any water. However if you want you can add some water.
  • Mix till everything is blended well. If not serving mango rasayana immediately, then keep covered in the refrigerator.
  • Serve mango rasayana in bowls. It can be had plain or with pooris, chapatis or neer dosa.

Notes

  • Do use mangoes which are sweet. 
  • Avoid mangoes which are fibrous. 
  • Jaggery can be skipped if you want. 
  • If you do not have jaggery, you can add sugar. 
  • You can add less coconut milk if you want.
  • If the mixture becomes too thick, then you can add some water. 
  • If using dairy milk, then add ½ cup of it. 

Nutrition Info Approximate values

Nutrition Facts
Mango Rasayana
Amount Per Serving
Calories 204 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Sodium 7mg0%
Potassium 354mg10%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 28g31%
Protein 2g4%
Vitamin A 1680IU34%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 57mg69%
Vitamin E 1mg7%
Vitamin K 7µg7%
Calcium 25mg3%
Vitamin B9 (Folate) 73µg18%
Iron 2mg11%
Magnesium 35mg9%
Phosphorus 62mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Preparation to make mango rasayana

1. Rinse and wipe dry 3 medium sized mangoes. Then peel them and take in a bowl.

mangoes to make mango shikran recipe

2. With clean hands squeeze the mangoes. The juice and the pulp will fall in the bowl. Make sure you squeeze the mango well along with its stone (seed). Discard the stones (seeds).

mangoes to make mango shikran recipe

Making mango rasayana

3. Now add ½ teaspoon cardamom powder and 2 tablespoons powdered jaggery. Instead of jaggery you can add sugar. Also you can skip adding both sugar and jaggery if you want.

making mango shikran recipe

4. Mix very well till all the jaggery dissolves.

making mango shikran recipe

5. Now add ¾ cup thick coconut milk. to make coconut milk, you can check the method here – Coconut milk recipe. instead of coconut milk you can add ½ cup of dairy milk.

making mango rasayana recipe

6. Begin to mix very well. Since the mangoes were juicy, I have not added any water. However, if you want you can add some water.

making mango rasayana recipe

7. Mix till everything is blended well. If not serving mango rasayana immediately, then keep covered in the refrigerator.

mango rasayana recipe

8. Serve mango rasayana in bowls. it can be had plain or with Poori, chapatis or Neer dosa or Sponge dosa (set dosa).

mango shikran recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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