• Prep Time0mins
  • Cook Time20mins
  • Serves3People
Mango Rasam


  • 1 cup Mango fruit pulp
  • 1 1/2 cups water
  • 1 tbs Rasam Powder
  • 2 tsp Tamarind pulp {Optional}
  • 1 tsp Sugar {Optional}
  • 1 tsp Chili powder
  • Salt as needed
  • few Coriander leaves for garnish
  • 1 tsp Mustard
  • 1 tsp Jeera
  • 2 Red chili's broken into half
  • 1 Garlic minced or chopped
  • 1 tbs Oil


  1. Make a smooth paste by grinding pulp. In a cooking vessel, add mango pulp, water, rasam powder, chili powder, salt and sugar. Combine and adjust taste accordingly.
  2. On low flame, cook rasam for 15 minutes and turn off heat.
  3. Add oil to a pan and drop in mustard, jeera, red chili and garlic. Once mustard seeds start to splutter turn off flame and pour this over hot rasam.
  4. Garnish with coriander leaves and serve warm with rice.
My Tip: - I skipped adding tamarind as the mango pulp was sour enough for the dish. Use tamarind as needed. - Sugar is also optional & use it as needed after tasting.

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