Mango Rasmalai Recipe

Easy Mango Rasmalai Recipe – Indian Dessert

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Ever had a dessert that redefines tradition? This mango rasmalai recipe transforms the classic Bengali treat by marrying soft, airy chenna patties with a luxuriously creamy, mango-infused milk. Imagine the delicate balance of cardamom and saffron enhancing the tropical sweetness of mango pulp, creating a flavor profile that’s as vibrant as it is unexpected.

This isn’t your everyday dessert—it’s a creative spin on a time-honored favorite, perfect for cooling down on a scorching summer day or adding a touch of elegance to any celebration. Though the process takes about 2 hours, the effort is rewarded with a dessert that serves 10 and delivers both in taste and visual appeal. If you’re searching for a unique mango dessert that offers a memorable blend of tradition and innovation, this recipe will certainly impress.

Mango Rasmalai

Mango Rasmalai

Mango Rasmalai is a rich and creamy Indian dessert that combines soft, spongy chenna (paneer) discs soaked in a flavorful, saffron-infused mango milk. This tropical twist on the classic rasmalai is perfect for celebrations and festive occasions.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Refrigeration Time 8 hours
Total Time 50 minutes
Course Dessert
Cuisine Indian
Servings 8 pieces
Calories 180 kcal

Equipment

Ingredients
  

  • 2 liters full cream milk for making chenna
  • 1 cup sugar for sugar syrup
  • 4 cups water for sugar syrup
  • 1 cup fresh mango pulp Alphonso or Kesar preferred
  • 1 cup milk for rabdi
  • 2 tsp sugar adjust to taste for rabdi
  • 0.25 tsp cardamom powder
  • 7-8 strands saffron
  • 2 tbsp chopped pistachios for garnish

Instructions
 

  • Boil 2 liters of full cream milk in a heavy-bottomed pan. Once boiling, add 1 tablespoon of vinegar or lemon juice to curdle the milk. Stir until the milk solids separate from the whey.
  • Strain the curdled milk through a cheesecloth and rinse under cold water to remove the acidic taste. Squeeze out excess moisture and set aside for 30 minutes to drain.
  • Knead the chenna (paneer) until it becomes soft and smooth. Shape into small discs and set aside.
  • Prepare sugar syrup by boiling 1 cup sugar and 4 cups water in a deep pan. Add the chenna discs and boil for 8-10 minutes until they expand.
  • Remove the chenna discs from the syrup and gently press out excess liquid. Let them cool and set aside.
  • To make rabdi, simmer 1 cup of milk with 2 teaspoons of sugar, saffron strands, and cardamom powder until slightly thickened. Stir in the mango pulp and mix well.
  • Place the chenna discs in a serving dish and pour the mango rabdi over them.
  • Refrigerate for at least 8 hours to allow the flavors to meld.
  • Garnish with chopped pistachios and serve chilled.

Notes

  • Customization: Add a few drops of rose water or kewra essence for an aromatic touch.
  • Serving Tip: Serve cold for the best taste and texture.
  • Storage: Store in the refrigerator for up to 2 days in an airtight container.

Nutrition

Serving: 1100Calories: 180kcalCarbohydrates: 24gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 40mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 8mgCalcium: 150mgIron: 0.5mg
Keyword Indian Desserts, Mango Rasmalai, Mango Sweets, Rasmalai Recipe
Tried this recipe?Let us know how it was!

Why You’ll Love This Mango Rasmalai Recipe

Mango rasmalai is a delightful twist on a beloved Indian dessert, bringing together the rich, creamy texture of cheese balls and the tropical sweetness of mango. This Bengali-inspired treat is soaked in a flavorful mango-infused milk, creating a unique and refreshing dessert experience. Whether you’re celebrating a special occasion or simply craving something indulgent, mango rasmalai offers a perfect balance of sweetness and creaminess, making it a treat everyone will love.

Here’s why this saffron flavored rasmalai will be your new favorite:

  • Unique Flavor Combination: The classic rasmalai meets mango for a new taste
  • Simple Ingredients: You can easily find what you need to make it
  • Perfect for Special Occasions: It’s impressive but easy to make
  • Refreshing Summer Dessert: It’s light, creamy, and full of mango flavor

“A dessert that captures the essence of Indian culinary creativity – sweet, rich, and absolutely unforgettable!”

This mango dessert is special because of its mix of textures and tastes. Soft cheese balls float in a mango milk syrup. It’s a mix of old and new that you’ll love.

With just 25 minutes of prep and simple cooking, you’ll make a dessert that looks and tastes amazing!

How Long Does It Take to Make Mango Rasmalai?

Making mango rasmalai is a fun journey that needs patience and care. It’s more than a recipe; it’s an art that needs time and focus. Let’s look at the whole process together!

Mango Rasmalai | Rasmalai Recipes | Indian Desserts

It takes about 2-3 hours to make this yummy dessert. Each part needs special attention. Here’s how long it takes for each step:

  • Preparation time: 1 hour
  • Cooking time: 45 minutes
  • Cooling and refrigeration: 1-2 hours

The cooking steps are detailed and take time. You’ll make cheese balls and a sweet mango milk base. Each step needs time and skill.

StageTime Required
Hanging chenna30-40 minutes
Kneading chenna5 minutes
Cooking rasmalai balls15 minutes
Preparing mango milk base6-8 minutes

“Great desserts require time, love, and patience!” – Culinary Wisdom

Pro tip: Chill the rasmalai well after cooking. This makes each bite super creamy and tasty.

The secret of mango rasmalai is in the love and care you put into it. It’s not just about the ingredients.

What You’ll Need for Mango Rasmalai

To make this traditional Indian mango rasmalai, you’ll need some special ingredients that give the dessert its creamy and rich flavor. Let’s take a look at what you’ll need to bring this sweet paradise to your kitchen.

Milk Ingredients

  • 2 liters full cream milk
  • ½ cup milk for rabdi

Fruit Component

  • 1 cup fresh Alphonso mango pulp
  • Optional: Mallika or Dassheri mangoes

Sweetening Agents

  • 1 cup sugar
  • 2 teaspoons additional sugar (to taste)

Flavor Enhancers

  • ¼ teaspoon cardamom powder
  • 7-8 saffron strands

Here are the kitchen tools you’ll need for this traditional Indian mango rasmalai:

  1. Large cooking pot
  2. Fine-mesh strainer
  3. Cheesecloth
  4. Mixing bowls
  5. Measuring cups and spoons

“The secret to an exceptional mango rasmalai lies in using fresh, high-quality ingredients and paying attention to each delicate step.” – Culinary Experts

Pro tip: Pick ripe, sweet mangoes for the best flavor. Alphonso mangoes are the best choice for their deep taste.

Step-by-Step Instructions to Make Mango Rasmalai

Making mango rasmalai is like a fun art project. It mixes old Indian dessert ways with a fruity twist. I’ll show you how to make these creamy mango treats that will wow everyone.

Mango Rasmalai

Traditional Indian Mango Rasmalai

This traditional Indian mango rasmalai combines soft cheese balls with creamy mango-infused milk, creating a luxurious and aromatic dessert. Perfect for special occasions or as a delightful treat!
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine Indian
Servings 8 people
Calories 250 kcal

Ingredients
  

  • 2 liters full cream milk
  • 0.5 cup milk for rabdi
  • 1 cup fresh Alphonso mango pulp or optional Mallika or Dassheri mangoes
  • 1 cup sugar
  • 2 tsp additional sugar to taste
  • 0.25 tsp cardamom powder
  • 7-8 strands saffron
  • 1 tbsp vinegar
  • 4 cups water for sugar syrup
  • 2 tbsp chopped pistachios for garnish

Instructions
 

  • Boil 2 liters of full cream milk in a heavy-bottomed pan. Add 1 tablespoon of vinegar to curdle the milk.
  • Strain the curdled milk through a cheesecloth to separate the chenna. Rinse with cold water to remove the vinegar taste.
  • Knead the chenna until smooth and form into small balls.
  • Prepare sugar syrup by combining 1 cup sugar with 4 cups water. Bring to a boil.
  • Add the chenna balls to the boiling sugar syrup and cook for 8-10 minutes. Remove and let cool, gently flattening them into discs.
  • In a blender, combine 1 cup fresh mango pulp, 0.5 cups thickened milk, and 2 teaspoons of sugar. Blend until smooth.
  • Place the flattened chenna discs in a serving dish. Pour the mango-flavored milk over the top.
  • Refrigerate for at least 8 hours to allow the flavors to meld. Garnish with pistachios and saffron strands before serving.

Notes

  • Pro Tip: Use high-quality Alphonso mangoes for the best flavor.
  • Storage: Store in the refrigerator for up to 2 days.
  • Customization: Add a touch of rose water for an extra aromatic dimension.

Nutrition

Serving: 1200Calories: 250kcalCarbohydrates: 40gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 0.5mg
Keyword Indian Dessert, Mango Rasmalai Recipe, Mango Recipes, Traditional Indian Recipes
Tried this recipe?Let us know how it was!
Mango Rasmalai Preparation Steps

Preparation of Chenna (Cheese Balls)

The first step is making the chenna. Here’s how to make these mango cheese balls:

  1. Boil 2.5 cups of whole milk in a heavy-bottomed pan
  2. Add 1 tablespoon of vinegar to curdle the milk
  3. Strain the mixture through a cheesecloth
  4. Rinse the chenna with cold water to remove vinegar taste
  5. Knead the chenna until smooth and form into small balls

Cooking the Rasmalai Balls

Cooking the chenna balls is key for traditional Indian mango rasmalai:

  • Prepare a sugar syrup with 1 cup sugar and 4 cups water
  • Boil the chenna balls in the syrup for 8-10 minutes
  • Remove and let them cool, gently flattening into discs

Creating Mango Flavored Milk

The heart of this dessert is its creamy mango-infused milk. Blend ripe mango pulp with thickened milk, adding a touch of condensed milk for extra richness.

Final Assembly of Mango Rasmalai

The magic happens in the final steps of mango rasmalai presentation:

  1. Place flattened chenna discs in a serving dish
  2. Pour mango-flavored milk over the discs
  3. Refrigerate for 8 hours to enhance flavors
  4. Garnish with chopped pistachios and saffron strands

*Pro Tip*: The key to perfect rasmalai with mango puree is patience – allow ample time for the flavors to meld!

Serving Size and Nutritional Information for Mango Rasmalai

Mango rasmalai is a tasty dessert that’s also good for you. It’s made for 6 people. Each serving is full of flavor and nutrients.

  • Total calories per serving: Approximately 271 calories
  • Calorie breakdown:
    • Carbohydrates: 159 calories (58.7%)
    • Proteins: 32 calories (11.8%)
    • Fats: 81 calories (29.9%)

Knowing the serving size is important. Vegan mango desserts are as good as regular ones!

Nutritional ComponentAmount per Serving
Total Carbohydrates39.4 grams
Protein8 grams
Total Fat9 grams
Cholesterol8.9 mg

Nutrition Tip: Mango rasmalai is tasty but has a lot of sugar. Eat it in small amounts. People with diabetes should watch their sugar intake.

A single serving provides approximately 14% of the daily calorie requirement based on a 2,000-calorie diet.

To burn off the calories from one serving, you might need to:

  • Walk at 6 kmph for 1 hour and 39 minutes
  • Run at 11 kmph for 33 minutes
  • Cycle at 30 kmph for 44 minutes
  • Swim at 2 kmph for 57 minutes

Creative Variations and Tips for Mango Rasmalai

Mango Rasmalai Creative Variations

Exploring mango rasmalai variations makes this classic dessert exciting! The secret is to try new flavors and ingredients.

Let’s explore some creative mango desserts. They will make your traditional rasmalai recipe even better. The trick is to mix different textures and flavors with the mango.

  • Tropical Twist Variation: Add fresh coconut shavings to the chenna balls for a tropical taste
  • Rose-Infused Mango Rasmalai: Add a little rose water for a stronger scent
  • Nutty Delight: Sprinkle chopped almonds or pistachios for a nice crunch

Here are some tips for making rasmalai variations:

  1. Use only full-fat milk for the best texture
  2. Don’t overwork the chenna to keep the balls soft
  3. Cool the mango pulp before mixing it with milk to avoid curdling

“The magic of mango rasmalai lies not just in the recipe, but in the creativity you bring to it!” – Culinary Experts

Variation TypeKey IngredientFlavor Profile
Classic MangoAlphonso Mango PulpSweet, Rich
Spiced VariationCardamom PowderWarm, Aromatic
Nutty FusionCrushed PistachiosCrunchy, Subtle

The beauty of mango rasmalai is its flexibility. Feel free to try new things and make your own special dessert!

How to Store and Keep Your Mango Rasmalai Fresh

Keeping Indian sweets like mango rasmalai fresh is important. The right storage keeps it tasty for days. This way, you can enjoy it without losing its yummy texture and flavor.

Here’s how to store rasmalai in the fridge:

  • Use an airtight container to keep moisture in
  • Put it in the coldest part of your fridge
  • Keep the fridge at 34-38°F

Pro tip: Always cover the rasmalai completely to prevent any absorption of other refrigerator odors.

Here are some easy fridge tips for mango rasmalai:

  1. Eat it within 5-7 days for the best taste
  2. Keep it cold until you serve it
  3. Stir gently before serving to mix the flavors

“The secret to maintaining the perfect rasmalai is all in the storage!” – Culinary Experts

Freezing is great for longer storage. You can freeze mango rasmalai for up to a month. To thaw, leave it in the fridge overnight. Don’t reheat it, as it can ruin the dessert’s texture.

When refrigerating rasmalai, be gentle. If the milk gets too thick, add a bit of cold milk to thin it out before serving.

Experience the Rich and Fruity Taste of Homemade Mango Rasmalai

Indulge in a delightful twist on a classic Indian dessert with this homemade mango rasmalai recipe. This tropical treat combines the creamy, spongy texture of rasgulla balls with the rich, natural sweetness of fresh mangoes. Perfect for summer, this dessert brings a refreshing, fruity take on the traditional Bengali sweet, offering a burst of flavors that will leave everyone craving more. Enjoy the best of both worlds with this easy-to-make, indulgent mango rasmalai.

Making this summer dessert is easy. You need just five ingredients and 30 minutes to prepare. It serves 4-5 people. The secret is blending ripe mango puree with slow-cooked milk.

This homemade mango rasmalai is special because you can change it. You can pick how sweet it is with condensed milk or white sugar. Add nuts for a nice touch. It’s a great way to end any meal, celebrating India’s rich food heritage.

Want to impress at a summer party or just treat yourself? This mango rasmalai is a hit. It brings the taste of traditional Indian desserts to your home. Get ready to wow your loved ones with this delicious, fruit-filled treat!

FAQ

What is Mango Rasmalai?

Mango Rasmalai is a sweet mix of Indian cheese balls and mango-flavored milk. It’s a twist on a classic Bengali sweet. The cheese balls soak in a sweet, mango-flavored milk with saffron and cardamom.

How long does it take to make Mango Rasmalai?

It takes about 12 hours to make, including chilling time. You’ll cook for 1 hour and 25 minutes. Chill it for at least 8 hours or overnight for the best taste and texture.

What ingredients do I need to make Mango Rasmalai?

You’ll need whole milk, vinegar, sugar, cardamom, saffron, and mango pulp or fresh mangoes. You’ll also need cheesecloth, a strainer, and pots. You can garnish with pistachios and flowers if you like.

Can I store Mango Rasmalai for later?

Yes, store it in an airtight container in the fridge for up to a week. Freeze for a month if you want. Thaw overnight and stir gently before serving.

Are there any variations I can try with this recipe?

Yes! Try different mango types, add rose water, or nuts to the cheese balls. You can also change the sweetness and mango flavor to your liking.

Is Mango Rasmalai a healthy dessert?

Mango Rasmalai is rich and high in calories and sugar. But it has protein from milk and cheese, and vitamins from mango. Enjoy it in moderation as part of a balanced diet.

What makes this Mango Rasmalai special?

It’s a mix of traditional rasmalai and mango sweetness. The soft cheese balls in creamy mango milk make it luxurious and perfect for special times or summer.

Can I use canned mango pulp?

Yes, canned Alphonso mango pulp is convenient. But fresh mangoes give the best flavor. Strain the pulp and cool it before adding to the milk to avoid curdling.

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5 from 1 vote

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