Wash the mangoes and make slits in them using a knife.
Heat 3 cups of water in a pan.
Add the mangoes in the pan and cover and cook until softened.
Remove the pan from heat and let the mangoes and water cool.
Mash the mangoes using your hands and discard the skin.
Add green chilli, turmeric powder, salt and jaggery to the mango pulp and bring the mixture to a boil.
Add more water if required.
Rasam should be watery in consistency.
Simmer the rasam for 3-4 minutes.
Heat oil in a pan.
Once the oil is hot, add heeng, mustard seeds, dry red chillies and curry leaves and let them splutter for a few seconds.
Pour the tempering over the rasam.
Serve rasam hot with steamed rice or as a beverage.
Add some lemon juice if the rasam is not too tangy.Add ¼ cup cooked and mashed tuvar dal to thicken the rasam.You can add 1 tsp of rasam powder for enhanced taste.Add black pepper powder for a spicy kick in the rasam.Mint and raw mangoes goes well together. Add some fresh mint leaves just before switching off the heat.