Raw Mango Rasam is a soul-satisfying blend of raw mango pulp, crushed spices, and aromatic tempering. It’s sweet, tangy, and slightly spicy — the perfect balance of rasa (taste) that lights up your taste buds while cooling your system. Traditionally enjoyed during summer, it’s deeply soothing for digestion and hydration.
What Is RAW MANGO rasam?
Mango Rasam (known as Mavina Saaru in Kannada) is a South Indian rasam made using raw mangoes instead of tamarind. It’s a lighter rasam with a unique fruity sharpness that stimulates agni (digestive fire) while calming heat-related imbalances. No dal is necessary, but optional if desired.
How to Make Neem RAW MANGO: The Traditional Way
🛒 Ingredients:
main
- 1 medium raw mango (peeled, chopped)
- 2–2½ cups water
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- 1–2 green chillies (optional, slit)
- Pinch of turmeric
- Rock salt to taste
- Jaggery – ½ to 1 tsp (optional, to balance tartness)
- Fresh coriander leaves – chopped
Tempering
- 1 tsp ghee
- ½ tsp mustard seeds
- Pinch of hing (asafoetida)
- 1 dry red chilli
- Few fresh curry leaves
🥣 Method:
- Boil the Mango:
Cook chopped mango in 1 1⁄2 cups water until soft (7–10 minutes). Cool slightly and mash or blend to a rough pulp. - Crush Spices:
Lightly pound cumin and pepper in a mortar-pestle. - Simmer the Rasam:
Add the mango pulp, turmeric, crushed spices, jaggery (if using), salt, green chilli, and another cup of water. Simmer gently for 5–7 minutes. - Temper the Rasam:
In a tadka pan, heat ghee. Add mustard seeds, hing, red chilli, and curry leaves. Let it splutter and pour over the rasam. - Finish:
- Garnish with chopped coriander and serve warm with rice or sip as a digestive drink.
🌿 Ayurvedic Benefits
- Raw mango is pitta-pacifying and excellent for acid regulation.
- Stimulates appetite and aids bile regulation and liver detox.
- Balances trishna (excessive thirst) and cools the body in summer.
- Hing and cumin support Vata digestion, making this tridoshic when tempered well.
💡Pro Tips from the Indian Kitchen
- Use totapuri or raw Alphonso mangoes for the perfect sour note.
- Add jaggery only if mango is extremely tart.
- For smoother texture, blend the mango fully before adding spices.
- Avoid overboiling after adding coriander to preserve its aroma.
❤️ Why We love RAW MANGO rasam
- Naturally tangy, aromatic, and hydrating
- Light yet deeply nourishing
- Excellent tamarind substitute for sensitive stomachs
- Quick, seasonal, and elegant on a rasam menu
🧘 Ideal For
