Mangoes are the king of fruits and the delight of summers. They are sweet, juicy, and versatile. You can enjoy them as they are or use them to make delicious desserts. Here are 5 of the best desi mango desserts with recipes that you can try at home.
- Mango Burfi
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Mango burfi is a fudge-like dessert made with mango, milk, sugar, coconut, and cardamom. It is easy to make and has a rich and creamy texture. You can cut it into squares or diamonds and garnish it with pistachios or almonds.
1 cup mango cubes
½ cup milk
1 cup sugar
3 cups grated coconut
¼ teaspoon cardamom powder
- Blend the mango cubes and milk in a blender until smooth.
- Transfer the mixture to a non-stick pan and cook on medium heat, stirring occasionally.
- Add the sugar and cook until the mixture thickens and leaves the sides of the pan.
- Add the grated coconut and cardamom powder and mix well.
- Grease a tray or plate with some ghee or oil and spread the mixture evenly on it.
- Let it cool completely and cut into pieces.
- Enjoy your mango burfi or store in an airtight container for later.
- Mango Amrakhand
Mango amrakhand is a variation of shrikhand, which is a thick and creamy yogurt-based dessert flavored with saffron or cardamom. Mango amrakhand has the addition of mango puree, which gives it a lovely color and flavor. It is simple to make and can be served chilled or at room temperature.
Hung curd – 500 ml
Mango – ½ (pureed)
Sugar – ¼ cup
Cardamom powder – ¼ teaspoon
Saffron strands – a few
- Whisk the hung curd well until smooth and creamy. You can also use a blender or a mixer for this step.
- Add the mango puree, sugar, cardamom powder, and saffron strands and mix well.
- Refrigerate the mango amrakhand for a few hours or overnight before serving.
- Enjoy your mango amrakhand as it is or with some fresh mango pieces on top.
- Mango Kulfi
Mango kulfi is a creamy, frozen delight akin to ice cream that is a typical desi dessert. To make this dish, heat milk, sugar, and cardamom pods in a saucepan until the liquid thickens. Remove the cardamom pods and mix in the mango puree until thoroughly blended. Fill kulfi moulds halfway with the mixture and freeze until solid.
12 cup sugar 4 cups milk
4 cardamom pods, green
2 cups pureed mango
Pistachios, chopped, as garnish
Bring the milk, sugar, and cardamom pods to a boil in a large saucepan over medium-high heat. Reduce the heat to low and continue to cook, stirring regularly, until the milk has been reduced to half its original amount. This could take up to an hour.
Remove the cardamom pods and set them to cool somewhat.
Mix in the mango puree thoroughly.
Fill kulfi or popsicle moulds halfway with the mixture. If using popsicle moulds, insert wooden sticks.
Freeze for at least 6 hours, preferably overnight.
To unmold, briefly put the moulds in warm water and carefully peel out the kulfis.
Top with chopped pistachios and serve your mango kulfi.
- Mango Sandesh
Mango sandesh is a soft and sweet dessert made with chenna or paneer. Chenna is fresh cheese made by curdling milk with lemon juice or vinegar. To make mango sandesh, knead the chenna with sugar and mango puree until smooth and pliable. Shape them into balls or discs and decorate with nuts or dried fruits.
4 cups full-fat milk
2 tablespoons lemon juice or vinegar
¼ cup sugar
¼ cup mango puree
Chopped almonds or pistachios for garnish
- In a large pot, bring the milk to a boil over medium-high heat. Turn off the heat and add the lemon juice or vinegar gradually, stirring gently, until the milk curdles and separates from the whey.
- Line a colander with a muslin cloth and strain the curdled milk. Rinse the chenna under cold water to remove any sourness from the lemon juice or vinegar. Squeeze out the excess water and tie the cloth into a knot. Hang it for an hour to drain completely.
- Transfer the chenna to a large plate and knead it with your palms for about 10 minutes or until smooth and soft. You can also use a food processor for this step.
- Add the sugar and mango puree and knead again until well combined. The mixture should be moist but not sticky.
- Divide the mixture into equal portions and shape them into balls or discs. You can also use a cookie cutter or a mold to make different shapes.
- Garnish with chopped almonds or pistachios and refrigerate for an hour before serving.
- Mango Phirni
Mango phirni is a creamy rice pudding flavored with mangoes. It is similar to kheer but uses ground rice instead of whole rice grains. To make mango phirni, cook ground rice with milk, sugar, cardamom, saffron, and rose water until thick and creamy. Stir in some chopped mangoes and refrigerate until chilled.
¼ cup basmati rice
3 cups milk
¼ cup sugar
¼ teaspoon cardamom powder
A few saffron strands
2 tablespoons rose water
½ cup chopped mangoes
- Rinse the rice and soak it in water for an hour. Drain and grind it coarsely in a blender or a mortar and pestle.
- In a heavy-bottomed pan, bring the milk to a boil over medium-high heat. Stir occasionally to prevent burning.
- Add the rice, sugar, cardamom powder, and saffron strands and simmer on low heat, stirring frequently, until the rice is cooked and the phirni is thick and creamy. This may take about 30 to 40 minutes.
- Stir in the rose water and turn off the heat.
- Transfer the phirni to a serving bowl or individual cups and let it cool slightly.
- Stir in some chopped mangoes and refrigerate until chilled.
- Garnish with more mangoes and nuts if desired and enjoy your mango phirni.