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Mango delight: cool dessert recipes

So you’ve splurged on mangoes all summer – but of course, you can fit in some more before the season ends, right?

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Let the mango mania continue, we say, and you agree! If you haven’t made an aam ka panna yet this season, try our simple recipe. Plus, a mango popsicle for after school, and a mango sandesh for after dinner.

Each of these cool mango dessert recipes will take you back to the summer holidays of your childhood in India.

Mango and Raspberry Popsicles

  • 1 cup fresh mango pulp
  • 1 cup frozen or fresh raspberries pureed
  • 2 tbsp honey (or more or less, to adjust sweetness to taste)
mango popsicle recipe
Source: supplied

Add honey to raspberry puree. Pour mango pulp into popsicle mould to the halfway mark. Add 1 tbsp raspberry puree. Layer with another spoon of mango pulp and then raspberry puree. Freeze until half-frozen, say 2-3 hours. Stick in your popsicle sticks, and then freeze until fully frozen, about 8 hours or overnight.

Green Mango Cooler

  • 1 raw mango
  • ¼ cup jaggery
  • Mint leaves
  • ½ tsp black salt
  • 1 tsp roasted cumin powder
Green mango cooler recipe
Source: supplied

Peel the skin off the raw mango and chop into small pieces. Cook in a pressure cooker with enough water for two whistles. Transfer the mangoes into a blender along with a handful of mint leaves, jaggery. Blend to smooth. Sieve the pulp and add black salt and cumin. If needed, add more water to adjust consistency.

READ ALSO: Mango-walnut delicacies

Mango Sandesh

  • 1 litre full cream milk
  • 2 tbsp lemon juice
  • 1/3 cup powdered sugar
  • Thinly sliced mangoes
  • A pinch of saffron soaked in a teaspoon of milk
mango sandesh dessert recipe
Source: supplied

Bring milk to a boil in a heavy-bottomed pan, stirring occasionally. Add lemon juice and allow milk to curdle. Turn heat off and let the milk sit for five minutes to curdle completely.

Line a strainer with cheesecloth and pour the curdled milk through. Once the whey is strained, wash the cheese with cold water. Bring all the ends of cheesecloth together and squeeze out the excess water. Leave it in the strainer for 20 minutes to remove excess water.

Transfer cheese to a plate and knead gently with the help of your palm. You’ll have to knead for 5 to 7 minutes until it becomes smooth and soft. Add the saffron milk.

Now add the powdered sugar and form a big ball. Place a sheet of baking paper on the counter and roll the cheese ball in a rectangular shape evenly on it. Place the sliced mango over the rolled cheese. With the help of baking paper firmly roll the cheese. Leave it in fridge for 15 minutes to set.

Cut into slices with the help of a sharp knife.

If you try any of these mango dessert recipes at home, let us know how you go in the comments!

READ ALSO: Mango Magic recipes

Anuja Vijay
Anuja Vijay
Anuja Vijay is a stay-at-home mum and food blogger with a passion for cooking and baking. Her special skills are in Indian delicacies and cakes

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