The king of the fruits ‘Mango’ has already marked its season in India. With its many hundred variants and significantly different taste, texture, colour and size, mangoes never make us get bored eating the same fruit the entire season. Rather it always makes me feel, there is so much more varieties still left to try. I am always excited when it comes to mangoes, whether ripe or raw. This is, probably, the only fruit that all of us as family enjoy with equal jest and enthusiasm, starting from picking the mangoes from the back yard till converting it into aam ras/ rasayan.
Aamrasayana/rasayana, is one of the best, popular and guilt free indulgence. Most of the time, rasayan would appear as a side dish with roti or poori (deep fried, Indian flat bread) or dosa. With any of its accompaniments, rasayana will only makes the meal, delightful and comforting.
Mangoes help in reducing the cholesterol. It os also gaining popularity as anti carcinogenic fruit. Including these king fruits in everyday meal during the season would benefit you, both by keeping check on the goodness in take and by enticing the taste buds.
- 6 medium size ripe mangoes
- 1/4 cup sugar
- 1 tbsp organic honey
- 2 green cardamoms finely grounded
- 1/2 litre full cream milk – chilled
- 1/4 tsp salt
Method – Peel the mango skin, and cut them in cubes. Add sugar honey to mil and stir until well combined. Add cubed mangoes and slightly crush half of the mango cubes. Mix well. Add ground cardamom and salt and give another good stir. Leave it for half an hour in the refrigerator/or at room temperature. This resting period would help to bind all flavours together.
Note – You can increase or decrease the sugar quantity as oer your sweet preference/requirement.