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Mango Rasam

Mango Rasam

This mango rasam made with sweet mangoes instead of the more common raw mango rasam is the perfect recipe to say goodbye to the mango season. When the heart is not done with mangoes yet they aren't too sweet to eat them as it is. It has the perfect balance of sweet, spicy and sour flavours which makes its great to be had with rice or as a soup or pallette cleanser
Course brunch, Main Course, Main Dish, soups stews
Cuisine andhra, south indian, tamil


  • 1 mango Medium ripe Banganpally or similar
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp red chilli powder
  • 1 tsp Rasam Powder
  • to taste salt .
  • Pinch turmeric .
  • 1 medium lemon juice

For Seasoning

  • 1/2 tsp ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Sprig curry leaves
  • pinch heeng
  • 2 - 3 pods garlic .

For the garnish

  • handful fresh co . Fresh


  • Wash and Slice the mango, I like to retain the peel if you junk it if you like.
  • Pressure cook it for 10 minutes with 1 cup of water.
  • Squeeze the pulp out of the cooked mangoes and discard the seed and the peel if you used it.
  • Strain it through a large holed sieve to remove the bigger fibrous bits.
  • In a sauce pan, add the ghee and when it slightly hot add mustard ,cumin and asafoetida. Fry for two minutes and add the garlic. Fry till it turns slightly brown.
  • Add curry leaves, dry red chilli and fry for another two minutes. Add the black pepper powder, turmeric and chilli powder along with the mango pulp.
  • Add one more cup of water if the rasam feels too thick, lemon juice, rasam powder and boil it for 5 minutes.
  • Garnish with fresh coriander leaves and serve hot with steamed rice or drink it as a soup.
Tried this recipe?Let us know how it was!