Mango Rasmalai | Summer Indian Dessert | Rasmalai with Mango Pulp | Fusion Sweet Dish | Easy Mango Sweet | Indian Desserts
Mango Rasmalai is a luxurious twist on the traditional Bengali dessert, combining the creaminess of rasmalai with the tropical sweetness of ripe mangoes. This easy recipe is a delightful fusion that merges classic Indian flavors with a refreshing summer fruit, resulting in a delicious recipe that feels both festive and fresh. The soft rasmalai discs soak up a chilled mango-flavored milk syrup infused with cardamom and saffron, making it an ideal vegetarian recipe for celebrations or casual indulgence. This is a basic homemade version, crafted without any complicated steps, and perfect for those looking for easy to cook simple recipes with an exotic flair. Whether served at parties or as a weekend dessert, Mango Rasmalai is sure to impress with its taste, texture, and visual appeal.
Preparation Time
15
Soaking Time
Nil
Cooking Time
15
Makes
3
INGREDIENTS
- 8 -9 Rasgullas
- 1 cup milk
- ½ cup mango puree
- ¼ cup sugar
- Pinch of cardamom powder
- Kesar strands
- 2 tbsp Finely chopped Pistachios
- ¼ cup finely chopped mangoes
For the Rasmalai mango Milk -
METHOD
- In a pan heat milk and add in sugar and let it boil.
- Add in cardamom powder and kesar. Boil until it reduces and thickens up.
- Once done transfer to a bowl and let it cool down.
- Once done mix in the mango puree, chopped mango, pistachios and mix well.
- Remove the excess sugar syrup from the rasgullas and flatten them slightly.
- Once done, carefully remove the rasgullas and transfer them to a flat bowl.
- Pour in the cold mango rasmalai milk.
- Let this sit in the fridge for about 1 ½ hour before serving.
- Serve cold.
