Dessert Recipes: An Illustrated Guide to Making Perfect Mango Rabdi
An Outlook of Mango Rabdi
We get plenty of mangoes in summer. We make both spicy and sweet dishes using raw and ripe mangoes. Mango is the king of fruits. Mango fruit desserts are creamy, royal and rich. This deep yellow color scented fruit is a blessing gift to humankind. Eating them has numerous health benefits too.
Mango rabdi is made using ripe mango pulp, milk, sugar, dry nuts, cardamom, and saffron. You have to condense the milk to 1/3 of its' volume by simmering for a long time. Instead, you can use tinned condense milk to lessen the cooking time. Adding sugar is optional. If you are using sweet condensed milk, no need to add sugar. Mix the thick mango pulp with condensed milk, cardamom powder, saffron, and dry nuts. Keep it in the freezer for setting.Garnish it with chopped fresh mangoes, almond flakes, pistachios, and saffron strands. Serve chilled dessert in a bowl.
I used milk and tinned condensed milk in 50-50 proportion. I didn't add sugar because the sweetness from the tinned condensed milk and mangoes was sufficient. The dessert came out gorgeous and yummy.
- 1 liter milk, or 1 1/2 cup condensed milk
- 4 tbsp sugar, or sweetness as needed
- 1 pinch saffron strands, soak in 2 tbsp warm milk
- 5 almonds, flaked
- 5 pistachios, flaked
- 1/4 tsp cardamom powder
- 2 tbsp fresh mango pieces, for garnishing
- 1 1/2 cup mango pulp, thick
Step-By-Step Instructions and Images for Making Mango Rabdi
- Wash 2 good quality mangoes. Remove the skin. Squeeze to get the thick pulp. Keep aside.
- Heat fat milk in a deep bottom vessel. Bring it to boil. Lower the fire and simmer. Stir it continuously to prevent the cream formation on the surface. Push the upper part into the boiling milk. Scrape the sides and combine it with the simmering milk. Let the volume reduce to half.
- Add sugar. Continue stirring till the milk reduces to 1/3 quantity. Turn off the fire. Keep aside for cooling.
- If you are using canned sweet condensed milk, bring it to the same consistency as above by adding warm water. No need to add sugar.
- Take mango pulp in a mixing bowl. Add simmered milk or condensed milk, cardamom powder, half portion of almond and pistachio flakes, and soaked saffron. Mix thoroughly to combine.
- Transfer the mix into a serving container. Keep it inside the freezer for 2 hours or till the mix sets.
- Take the container out. Garnish it with fresh mango pieces, saffron strands, almond and pistachio flakes. Mango rabdi is ready to serve. Serve cold dessert in a designer bowl. Enjoy the taste!
- Store the remaining dessert in the refrigerator for future use.
Nutritional Information of Mango Rabri
|Serving size: 1|
|Calories from Fat||630|
|% Daily Value *|
|Fat 70 g||108%|
|Carbohydrates 243 g||81%|
|Protein 49 g||98%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|