There’s something magical about mangoes that makes Indian summers a little sweeter. In almost every Indian household, mangoes are much more than fruit; they hold childhood memories, and every bite of the fully ripe mango feels like nostalgia. From having freshly cut slices of mango to licking an icy popsicle, it’s no wonder it’s called the “king of fruits.”
However, if you want to go beyond mango ice creams and sorbets, here are some regional mango dessert recipes you can try this season. Making the most of ripe mangoes, Rajesh Mehta, the Co-Founder of India Sweet House, has curated some easy and authentic Indian recipes you shouldn’t miss out on. So, just get home a batch of mangoes, gather the rest of the ingredients, and get ready to enjoy the best treats.
Mango Rasmalai
Ingredients:
- 8 small rasgullas
- 500 ml full-fat milk
- 1 cup mango pulp
- 1 tbsp sugar
- ¼ tsp cardamom powder
Instructions:
- Boil milk and reduce to 300 ml. Add sugar and cardamom. Cool slightly.
- Add mango pulp and mix gently.
- Squeeze the rasgullas fully and drop them into the mango rabdi.
- Chill and garnish with pistachios before serving.
Mango Sandesh
Ingredients:
- 200 grams fresh chhena
- ½ cup mango pulp
- 2-3 tbsp powdered sugar
- A pinch of cardamom powder
- 2 tbsp mango pulp (for filling)
Instructions:
- Heat a non-stick pan, add the chhena and cook on low for 3–4 mins.
- Add powdered sugar, mango pulp (½ cup), and cardamom powder.
- Stir continuously until it becomes a soft dough and leaves the sides of the pan.
- Let it cool slightly and knead once for a smooth texture.
- Shape the prepared dough as desired, and it's ready to serve.