Mango Rasayana

Mavina hannina rasayana / seekarane -This is a South canara recipe where mango pulp is mixed with coconut milk. Can be called as Mangalore aamras.
In my childhood, my mom used to make this often in summer, the mango season. It is awesome to drink just like that or can be eaten with Neer dosa or Avalakki (available/beaten rice).
I have made it in 2 ways. In one method I didn't grind mango as I like to get chunks it. The other is the traditional recepe. First I will describe the traditional method.
You may also like other ripe Mango recepe like Aamras and Neer dosa
Ingredients
Ripe Mango - 4 to 5 (any variety will do)
Coconut - grated 1/2 cup
Jaggery - 5 tbsp (depends on the sweetness of mango)
Cardamom powder - 1 tsp
Salt - a pinch
Method
Clean and peel the mango. Cut it into pieces. Remove the seed. Put the mango pieces in a blender and puree it. Keep it aside.
Grind the coconut with very little water. Filter the mix and extract milk from the grounded coconut.
Add coconut milk and jaggery to the mango puree. Add the cardamom powder and a pinch of salt. Mango rasayana is ready

If you like to get mango chunks in rasayana, then don't puree the mango. Just cut it into small pieces. Then follow all the other steps. You can eat it. So yummy