Mango Rasa or Mangrasa, well the name of the dish sounds very funny. But believe me it’s very tasty and gives a kick to the taste buds. It’s deliciously tangy, spicy, sweet which makes it a must try recipe for every mango season. I learn’t this recipe from my cousin sister who hails from UttaraKannada district of Karnataka. Just few ingredients and finger licking side dish for curd rice, roti, dosa is ready.
Now add hing and fry for 30 seconds. Next add mango slices and cook on medium flame for 5 minutes.
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.
Cook the mixture on medium flame for 5 more minutes until it thickens to jam type consistency.
Switch off the flame. Cool the mango rasa or mangrasa and store in air tight container. Serve this with curd rice, dosa or chapati.
Notes
The quantity of jaggery can be adjusted depending on the sweetness of mango.The mangoes can be grated and used in the recipe.This can be refrigerated for one week in airtight container otherwise if stored in room temperature stays good for 3 days.