Slice / Cut the mango roughly and pressure cook for 2 whistles along with little turmeric. Allow to cool .
Once cooked, mango will be soft. Extract the pulp by squeezing the peels and seeds. Mash them. Add slit green chillies, salt and jaggery. Salt and jaggery quantity depends on your taste and depends on how sour the mango is. Add water to get the desired consistency. Mix. usually, it will be little watery.
Bring this rasam to a boil.
Prepare a tempering. Heat coconut Oil. Add mustard seeds, few methi seeds, cumin seeds. Once it splutters, add broken red chilli, curry leaves and a generous pinch of hing. Add to the boiled rasam and switch off.
Serve Raw mango rasam with hot rice or enjoy it as a drink .