it is best to use fresh mangoes for a more authentic taste
For those who enjoy sweet treats that are both simple and delicious, mango desserts are the way to go.
Desserts are typically enjoyed after the main course, however, a sweet craving can come at any time of the day.
They are a very important aspect of Desi culture. Their incredible taste and textures have seen them become very popular all over the world.
Mangoes are native to South Asia, meaning that mango-based desserts are popular in the region, and while the fruit is in season during the warmer months, mango pulp is available all year round.
This means that these desserts can be made and enjoyed whenever you like.
Some of these recipes take more time than others so it is advised to prepare some of the steps in advance.
Here are five mango desserts to make at home.
Mango kulfi is a delicious fruit-flavoured kulfi option to go for if you’re looking for a cold, refreshing treat.
While canned mango purée is an option, it is best to use fresh mangoes for a more authentic taste and a better texture.
The finished kulfi will be very creamy but it has a hint of sharpness and sweetness from the mangoes.
- 4 cups whole milk
- 1½ cups dried milk powder
- 14 oz sweet, condensed milk
- ½ tsp cardamom powder
- 1½ tbsp cornstarch, dissolved in 3 tbsp water/milk
- 1¾ cups mango purée using fresh mangoes
- 2 tbsp mixed nuts, chopped
- Pour the whole milk into a heavy-bottomed pan and heat on medium heat. Bring to a simmer then reduce the heat to medium-low. Add the milk powder and mix well.
- Mix in the condensed milk and chopped nuts. Let it simmer on low heat for 20 minutes.
- Add the cardamom powder and mix. Pour in the cornstarch mixture and whisk to combine.
- Allow the milk to simmer for a further five minutes while stirring continuously.
- Once thickened, remove from the heat and allow it to cool completely. When it has cooled, add the mango purée and mix well until fully combined.
- Transfer the mixture to kulfi moulds, cover each one with aluminium foil and place in the freezer for 1½ hours or until partially set. Remove from the freezer and stick a wooden ice-cream stick into each one before returning to the freezer. Allow it to set completely, preferably overnight.
- Once done, remove the kulfi from the mould by running a knife around the edges.
- Garnish with pistachios and enjoy.
This recipe was inspired by Cook with Manali.
This is one mango dessert which can be enjoyed at any time of the year. It combines sweetness and a slight acidity with the cold creaminess of ice cream.
This falooda recipe uses fresh mangoes as well as its pulp for a fresh flavour and it adds a range of textures to the dessert.
It is finished with mango ice cream but you can use other flavours if you prefer.
- 2 cups mangoes, roughly chopped
- 10 tbsp mangoes, chopped
- 2 tbsp sugar
- 5 scoops mango ice cream
- 10 tbsp soaked falooda sev
- 10 tbsp soaked falooda seeds
- 1¼ cups chilled milk
- Whipped cream (optional)
- In a mixer, combine the roughly chopped mangoes and sugar together and blend until smooth to make the mango pulp.
- To prepare the falooda, add a quarter of a cup of the mango pulp in a tall glass and add two tablespoons of the soaked falooda sev.
- Add two tablespoons of the falooda seeds and one tablespoon of chopped mangoes.
- Pour a quarter cup of milk and add one scoop of ice cream to the glass. Add another tablespoon of the chopped mangoes.
- Repeat steps two to four to make four more glasses. Ensure each glass is filled to the top, squirt whipped cream on top if you like, top with chopped mango and serve immediately.
This recipe was inspired by Tarla Dalal.
Shrikhand transforms simple yoghurt into a sweet delicacy and it is very popular throughout India.
The same can be said for this mango version. As well as being flavoured with sugar, the mango pulp adds a subtle sharpness.
This dessert requires no cooking and does not take long to make, though it needs a few hours to chill in the fridge.
- 900g plain yoghurt
- 1½ cup mango pulp
- 2/3 cup sugar
- A pinch of saffron
- Line a large bowl with two layers of cheesecloth then pour in the yoghurt. Take the corners of the cloth and tie into a bundle.
- Put a weight on the cheesecloth bundle and leave overnight in the refrigerator in a colander and ensure that all the water has drained out.
- Empty the yoghurt into a bowl and whisk for five minutes until it is smooth. Add the sugar and stir for five minutes.
- Add the pulp and mix until it has a smooth consistency. Garnish with saffron strands.
- Refrigerate for one hour before serving with puri.
This recipe was inspired by Ministry of Curry.
Mango halwa is one dessert option that is perfect for people with a sweet tooth.
Sweet mango pulp is added to the core ingredients and mixed together.
What’s different about this recipe compared to other halwa recipes is that the mixture is poured into a pan and cooled.
The mixture comes together and is then cut into pieces before serving.
- 1½ cups mango pulp
- ½ cup cornflour
- ½ cup water
- ¾ cup sugar
- 2 Cardamom pods, crushed
- ¼ cup mixed nuts
- 5 tbsp ghee
- Generously grease a pan with ghee and set aside.
- In a bowl, add the cornflour and water and mix well.
- In a kadhai, heat two tablespoons of ghee then add the mango pulp. Cook for four minutes then add the cornflour mixture and stir to combine.
- Add the sugar and stir constantly until it thickens up. Add the ghee, one tablespoon at a time and continue cooking. Once it starts to leave the sides of the pan, add the cardamom powder and nuts and mix.
- Pour the mixture into the greased pan and set aside to cool for a few hours.
- Cut into equal pieces and serve.
This recipe was inspired by Yummy Tummy Aarthi.
This creamy rice pudding is a popular dessert across India, with different varieties in different regions.
The basic recipe calls for milk and uncooked rice but the inclusion of mangoes make this recipe even richer.
It is best to use sweeter varieties like Alphonso or Kesar.
It can be enjoyed warm but it tastes best when chilled so it is advised that the kheer is refrigerated for at least one hour before it is served.
- 1-litre full-fat milk
- ½ cup uncooked basmati rice
- 1 tsp cardamom powder
- ¼ cup mixed nuts, chopped
- 1½ cup sugar
- 1 Mango, pureed
- A pinch of saffron (optional)
- 2 tbsp mixed nuts, to garnish
- Thoroughly wash the rice and add enough water until it is covered. Leave to soak for at least 30 minutes.
- In a heavy-bottomed pan, bring the milk to a boil then add the drained rice.
- Add the cardamom powder and saffron strands. Cook on a low heat until the rice and milk combines with each other, stirring frequently.
- Add the sugar and chopped nuts. Cook until the sugar dissolves.
- Remove from the heat and allow to cool slightly before stirring in the mango puree.
- Garnish with chopped nuts and serve warm. Ideally, place the kheer into the fridge for one hour before serving chilled.
This recipe was adapted from Cooking with Sapana.
Using these recipes to make one of these mango desserts will result in a satisfying end to the meal.
They are sweet but have a subtle sharpness so it does not become too overpowering.
So what are you waiting for, try out one of these desserts and enjoy the results.