Dessert Recipes: How to Make Delicious Mango Rabdi
About 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 with ripe mango pulp, milk, sugar, dry nuts, cardamom, and saffron. For this recipe, you have to condense the milk to 1/3 of its' volume by simmering for a long time. Instead, you can use tinned condensed milk to lessen cooking time. Adding sugar is optional. If you use 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 the setting. Garnish it with chopped fresh mangoes, almond flakes, pistachios, and saffron strands. Serve this 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 tablespoons sugar, or sweetness as needed
- 1 pinch saffron strands, soak in 2 tbsp warm milk
- 5 almonds, flaked
- 5 pistachios, flaked
- 1/4 teaspoon cardamom powder
- 2 tablespoons fresh mango pieces, for garnishing
- 1 1/2 cup mango pulp, thick
- Wash 2 good-quality mangoes. Remove the skin. Squeeze to get a 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. Allow the volume reduce to half.
- Add sugar. Continue stirring until the milk reduces to 1/3 of its original quantity. Turn off the heat. Keep it aside for cooling.
- If you are using canned sweetened 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 to a serving container. Keep it inside the freezer for 2 hours or till the mix sets.
- Next, take the container out. Garnish it with fresh mango pieces, saffron strands, almond, and pistachio flakes. Mango rabdi is ready to serve! Serve this 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.|