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Mango Rasa

Pavithra M Adiga
10 minutes
Prep Time
15 minutes
Cook Time
4 People
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It’s deliciously tangy, spicy, sweet mango recipe. It's a recipe from UttaraKannada district of Karnataka. Side dish for curd rice, roti and dosa

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Karnataka
  • Simmering
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. 2 Mangoes (half ripen Totapuri or Ginimoothi cultivar)
  2. ¾ cup Grated jaggery
  3. 1 tablespoon red chili powder
  4. 2 teaspoon Methi seeds or fenugreek seeds
  5. 2 teaspoon Jeera or cumin seeds
  6. ½ teaspoon Hing
  7. ½ cup water
  8. ½ cup Coconut oil or any refined oil
  9. Salt to taste


  1. Remove the skin of mangoes and cut the pulp into small thin slices. Keep this aside for further use.
  2. Take a pan, add methi seeds and dry roast until you get nice aroma. Keep this aside and cool.
  3. To the same pan, add jeera or cumin sauté well for 1 minute. Switch off the flame and keep this aside.
  4. Now take the roasted methi seeds and jeera in a mixer jar and grind it into fine powder.
  5. Take a pan, add oil and start heating for a minute. Now add the ground powder and sauté for a minute.
  6. Now add hing and fry for 30 seconds. Next add mango slices and cook on medium flame for 5 minutes.
  7. Now add grated jaggery, red chili powder and salt to the cooked mango slices. Add water to this mixture and cook for 5 minutes until the jaggery melts.
  8. Cook the mixture on medium flame for 5 more minutes until it thickens to jam type consistency.
  9. Switch off the flame. Cool the mango rasa or mangrasa and store in air tight container
  10. Serve this with curd rice, dosa or chapati.

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Reema Garg
Reema Garg   Jun-19-2017

Mouth Watering...

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