Wash the mangoes and make slits in them using a knife.
Then boil the mangoes in 3 cups of water in a pan until softened.
Turn off the heat and let the mangoes cool.
Gently take out the skin and mash the mangoes using your hands. Keep aside.
Now boil arhar dal along with tomatoes, ginger, garlic.
Strain this into a pan and also add the mango puree, rasam powder, salt.
Mix everything and also adjust the consistency by adding more or less water.
Simmer the rasam for 2-3 minutes.
Heat oil in a pan.
Add mustard seeds, dry red chillies, curry leaves and let them splutter.
Pour the tempering over the rasam.
Serve rasam hot with steamed rice or even as a beverage !