Mango Rasam or Lentil soup makes soups twice in a row on this blog. No, I am not on a soup diet! If you see me, I am sure you would agree with that! 😀 Like I mentioned in my last post of Spinach Soup, Texas has been quite a surprise for us with its freezing Clion & Dion storms dumping ice and sleet all over the place! So, we have been resorting to hot soups quite often and thus, Mango Rasam got featured in the list of soups.

Mango Rasam

Steaming Hot.. Literally!

I have never made this before. My friend’s mom makes something similar. She adds big chunks of ripe mangoes into the regular rasam and boils it till the rasam gets flavored with mango. I happened to have this alphanso mango pulp from remaining from the mango mousse cake I made recently (for my mango crazy husband!)

Mango Rasam

Thick and Rich Mango

I remembered the yummy rasam she used to make and decided to create a recipe of my own. And this Mango Rasam infused with a mélange of flavors was born!

Mango Rasam

Mango Rasam Recipe


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 2-4



  • 1/8 cup toor dal (Split Pigeon peas)
  • 1/2 cup mango pulp (Available at Indian stores)
  • 1/4 cup fine chopped tomatoes
  • 1 tsp black pepper corns
  • 2 green chilies
  • 1/2 tbsp Jeera (Cumin seeds)
  • 1 garlic clove
  • 1/2 inch ginger
  • 2 cups water
  • 2 tbsp oil
  • Salt to taste


  1. Cook the toor dal with at least two cups of water (I use a pressure cooker. Makes it very simple)
  2. Grind the ginger, garlic, pepper corns, green chilies and cumin seeds together using a mortar and pestle.
  3. Heat oil in pan; add the ground garlic-pepper mixture and sauté for a min.
  4. Cook well till the raw smells of the spices change into a beautiful roasted smoky aroma.
  5. Add chopped tomatoes and cook for about 2 min.
  6. Add the mango pulp and mashed toor dal. Sauté for a min.
  7. Add the stock (used to cook the dal) and a little more water if required depending on the consistency you like.
  8. Add salt and allow the rasam/soup to simmer.
  9. Enjoy the spicy, sweet, tangy dish as a soup or with hot rice as my favorite rasam.

My Take:

If you are not a fan of mango, add tomato puree.

Check for sweetness of the mango pulp. If it is too sweet, reduce the quantity.

Yummily Yours'


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  1. A very healthy and comfort food.

    On-going event: Healthy vegetarian side dishes.

  2. this reminds me of my great grand mother’s rasam

  3. would you know in which part of India this rasam is made? the mango dal is kinda specific to Andhra Pradesh, so was wondering if this was from that part too. I havent had this in my years of living in Kerala and Tamilnadu, so, curious to know. Not that it is gonna stop me from trying this. Love mangoes! 🙂

    • Really? I have an Andhra ancestry but mom/grandma never made this. A friend’s mom from Mangalore,Karnataka used to make something similar but using chunks of ripe mangoes. I loved the sweet sour and spice mixture… so many flavours 🙂

  4. Interesting recipe! I have not heard of mango rasam before, though we make mango curries and pickles here.

  5. Hello Prash,
    This recipe reminded me of home! Thanks for sharing it. Your blog is very good in detail, the photographs make it very appealing. Keep it going!

    • Thank you Ashwini for the wonderful feedback 🙂 Please do try more recipes and keep letting me know how it turned out 🙂

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