By Akshara
April 5, 2026
Makhana, or fox nuts, have been used in Ayurvedic cooking for centuries due to their high protein and antioxidant content. Blending roasted makhana into a custard thickens it naturally without the need for refined cornstarch, while fresh mango puree adds vibrant color and natural sweetness. This guilt-free dessert is not only light on the stomach but also delivers a satisfying crunch and tropical flavor.
1 cup makhana (fox nuts) 2 cups full-fat milk 1 cup fresh mango puree 1 tablespoon honey or unrefined sugar (adjust to the mango's sweetness) 2 tablespoons chopped almonds or pistachios
Dry roast the makhana in a pan over low heat until crisp, then cool and crush them coarsely.
Heat the milk in a heavy-bottomed pan and simmer until it reduces slightly.
Add the crushed makhana to the milk and cook for 5–7 minutes until the mixture thickens into a creamy consistency.
Remove from heat, stir in the sweetener, and let it cool completely.
Fold in the fresh mango puree, garnish with chopped nuts, and serve chilled.