1cupSugar jaggery mangoes, / : adjust according to the sweetness of the )
1Nocardamom elaichi, / - .
Wash the mangoes.Slice off the top at the stalk.Peel out the skin with hands .Do not throw off the skin.
Take a big vessel and squeeze the mango with your hands to extract pulp from it.Add sugar / jaggery , a pinch of salt and mix them well . Ive added sugar .
Meanwhile prepare coconut milk. Grind grated coconut along with elaichi adding half a cup of water.Do superfine paste.Once it is ground finely,pour it on a strainer and squeeze it to get thick coconut milk.
Add this coconut milk to the mango mixture and mix well.
Again add little water to the ground coconut and squeeze the milk.This will be thinner in consistency.Squeeze the mango peels in thin coconut milk to extract the fruit sticking to the peels.Add extracted juice to the mango coconut milk mixture. Mix everything. If you want you can add little water .
Delicious Mango rasayana is ready to dig in.Serve as it is / serve chilled / serve as an accompaniment with neer dosa,chapathi or shavige (string hoppers).However you wish ...
Make this easy-peasy ,no cook,ghee less dessert and be prepared to gain praises ...
Juicy pulpy mangoes are preferred.
If you cannot squeeze the pulp out with hands, cut the mangoes into pieces and pulse them in a blender taking care not to mash it up completely.
You can replace mango with ripe bananas or apple or musk melon.
For a more quick version, you can replace coconut milk with normal milk
You can also used store brought coconut milk for this dish. However they taste best when prepared fresh.
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