By Aditi Saraswat
May 6, 2026
Mango modak is a smart way to turn a festive favourite into a summer-friendly dessert. The fresh mango pulp gives natural sweetness to the modak, while bringing a fruity lift to the classic coconut stuffing, making it ideal when you want something indulgent but not too rich in the intense heat.
1 cup grated fresh coconut ½ cup mango pulp (fresh, thick) ½ cup jaggery (grated) 1 tsp ghee ¼ tsp cardamom powder 1 cup rice flour 1¼ cup water Pinch of salt
In a pan, add ghee and some grated coconut. Stir it gently on low flame, just to warm up the coconut without browning, to maintain its fresh, natural flavour.
To this, now add jaggery and mix until it dissolves fully into the coconut. Keep stirring as the mixture will reduce a bit and turn glossy.
In the pan, pour in the mango pulp and mix it well. Cook it on a low flame until the mixture gets thick again, becoming fragrant and a bit sticky.
In another pan, add water with salt and a little ghee, then bring it to a boil. Add rice flour, mix it quickly, cover and let it rest for a short time to soften.
Knead the warm dough until it has a smooth texture, then shape in small modak shapes, fill them with the mango-coconut mixture, and then close them, sealing the edges neatly.
Steam the modaks for 8 to 10 minutes, until the outer layer is soft and cooked through. Let them cool down and then enjoy the summer delight.