Dec 1, 2010

Mango in Coconut Milk/ Ambe Rasayana (Hashale)

During July and August New India Bazar had lots of fresh mangoes. Those were so rich and tasty. We have hogged quite a few. I also prepared some of the authentic dishes. Ambe Rasayana or Ambe Hashale is one among them. Ambo in konkani is mango. Rasayana is made with mangoes, coconut milk and jaggery. Of course high in calories ! Since mangoes are not available widely round the year I did prepare this. I love to have these with puris. But I had to stop myself from making puris which will simply add some more calories :-). We just had this hashale (this is how we call it at home) as a dessert. 

2-3 mangoes
1 cup grated coconut
1/2 cup grated jaggery
Cardamom to taste
Water (as required)

Cut mangoes into small cubes. 
Grind the coconut into a thin paste and squeeze out the milk from it.
Mix coconut milk and jaggery. 
In a grinder/blender grind few mango pieces, cardamom along with coconut milk mixture.
Add remaining mango pieces to the grind mixture.
Serve chilled with puri, chapathi or dosa. Can be eaten as a dessert too.

Serves: 3
Preparation Time: 30 mins

1 comment:

  1. Thank you so much for your lovely words..Mangoes in coconut milk is so yummy..drooling!