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Tuesday, May 24, 2016

Mango charu (Mango rasam) – tangy, with full of mango flavour and tasty. I have never imagined this idea of making rasam with mango, until a reader friend(Bhavani) sent me the recipe and picture and asked me to try. Since it’s mango season, I know I will try it out. Had few doubts about the ingredients in the rasam that, how it will taste together. But it was perfect and yummy! If you have not yet tried this one, you must try this one in this mango season. Me and Vj liked it a lot.
Other mango recipes : Mango sambar, Mango sweet pachadi, Mango rice, aam ka panna, Instant mango pickle,Cut mango pickle, Mango thokku, Mango thogaiyal

Mango rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 10 minutes  |  Cook time: 20 mins   Serves: 4

Click here for cup measurements


Mango, un ripe – 1

Small onion/ shallots - 5

Turmeric – 1/4 tsp

Salt – As needed

Green chilli – 3

Jaggery – 1 tsp

Coriander leaves – 1 tbsp, chopped

To grind

Green chilli – 2

Black pepper – 1 tsp

Cumin seeds – 1 tsp

To temper

Oil – 1 tsp

Mustard – 3/4 tsp

Red chilli – 1

Asafoetida – 1 generous pinch (Optional)

Curry leaves – 1 sprig


  1. Peel the skin of the mango and slice it roughly.
  2. 1-peel,-slice
  3. Pressure cook by placing in a container without water for 2-3 whistles.(adding water only in the cooker, not in the vessel with mango)
  4. 2-cook
  5. Once done, mash the mango well and add 2& 1/2 to 3 cups water, salt, turmeric and slit green chillies.
  6. 3-mash
  7. Mix well and bring to boil. Mean while, powder pepper, cumin seeds and green chilli.
  8. 4-boil
  9. Add it to the rasam, add jaggery and boil well for 2 mins.
  10. 5-add-
  11. Lastly add finely chopped onion, coriander leaves.
  12. 6-add
  13. Temper with the items under ‘To temper’ table and mix in to the rasam.
  14. 7-temper


  • You can make without onion too. I found, before adding onion, the rasam had more of mango flavour. After adding onion, it changes, but in a good way.
  • Depending on the size and tanginess of the mango, adjust the water quantity. Also note that you have to balance salt, spice accordingly.

Serve hot with rice. We had with rice, but it tastes great as such too. I loved it to have it as such.



  1. Hi will try this..but why no water added while boiling and three cups added thereafter?

    1. So that flavour remains intact while boiling .... I guess.

  2. Will try this. Pudhusa iruku :)

  3. Very simple and easy recipe.we too make this recipe slightly different way.Picture are so tempeting

  4. Hi Raks
    Thank you for trying it and happy that you liked it.


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