Peel the mangoes, ensuring no skin is left on them.
Cut the mangoes into cubes and shred them into fine pieces. Discard the seed.
In a big bowl, add the shredded mangoes, jaggery or sugar, coconut milk, salt, and cardamom powder and mix them well. Add cold water and give a nice stir once again.
If you prefer more liquidity, add more coconut milk or cold water. Mango Rasayana is ready.
Refrigerate for an hour before serving with dosa, chapati, idli, or as a dessert. Happy Cooking!
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Notes
The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.