Hey there, dessert lovers! Get ready to elevate your taste buds to new heights with our Mango Rasmalai recipe. This delightful twist on the classic Indian dessert combines the richness of creamy Rasmalai with the tropical sweetness of ripe mangoes for a flavor explosion you won’t soon forget.
To whip up a batch of this heavenly Mango Rasmalai, you’ll need just a handful of simple ingredients. Think whole milk, custard powder, sugar, mango puree, a hint of cardamom powder for that extra zing, and of course, our star ingredient – Rasgulla!
Now, if you’re not familiar with Rasgulla, it’s a soft and spongy cottage cheese dumpling soaked in sugar syrup, and it’s an essential component of traditional Rasmalai. But fear not, we’re taking it up a notch by infusing it with the luscious flavor of mango.
And if you’re feeling fancy, you can even toss in some small mango pieces or slivered pistachios for added texture and visual appeal.
So, whether you’re looking to impress your guests at your next dinner party or simply craving a sweet treat to brighten up your day, our Mango Rasmalai recipe is sure to hit the spot. Let’s dive into the kitchen and whip up a batch of this irresistible dessert together! 🥭🍮
What is Rasmalai?
Rasmalai is a combination of two words “Ras” meaning juice and “Malai” meaning cream. There are two parts to Rasmalai – the rasmalai balls and the thickened milk. The balls are essentially rasgulla balls. Rasgullas are a perfect dessert all by themselves. Rasmalai takes it a step further and dips the spongy rasgulla balls in flavored and slightly thickened milk. The rasgulla sponge soaks up all the juicy goodness and is then chilled and garnished with nuts.
For our version of the Mango Rasmalai, we are flavoring the “Ras” milk with custard powder and mango puree. The spongy rasgulla balls soak up all the mango custard flavor when dipped in it.
Ingredients used to make Mango Rasmalai
- 3 cups whole milk
- 3 tablespoons custard powder
- 1/4 cup sugar
- ¾ cup Mango puree
- 1/8 teaspoon Cardamom powder
- 1 can Rasgulla (about 16 pieces)
- ½ cup small mango pieces (optional)
- ¼ cup slivered pistachio pieces, unsalted (optional)
Custard powder is easily available at any Indian or Asian grocery store. If you cannot find custard powder, you can substitute it with cornstarch/ corn flour for the same amount and also add a dash of vanilla when cooking it.
How to make Mango Rasmalai
- Take whole milk, custard powder, and sugar in a saucepan and stir to combine.
- Cook on medium heat stirring almost constantly till it comes to a boil and thickens.
- Add cardamom powder and stir.
- Remove from heat and let it cool.
- Once at room temperature add the mango puree to the custard mix.
- Drain the rasgulla can and squeeze the rasgulla to remove all the juice.
- Immerse the squeezed rasgullas in the custard/mango milk.
- Cover and chill for 5-6 hours.
- When ready to serve, remove the rasmalai in individual serving bowls with enough custard/mango milk.
- Garnish with chopped mango pieces and/or slivered pistachios.
What you see in the image above:
- Canned rasgullas
- Mango/custard mix
Recipe tips to make this unique Indian fusion dessert
- For this recipe, I have used canned mango puree. There are lots of good brands of mango purees available at Indian stores. Using canned puree provides some consistency to the recipe and you can also make it year-round. If you choose to use fresh mango puree, keep in mind two things.
- First, blend and strain the puree to ensure there is no fiber.
- Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste. The color of the final product can also vary depending on the color of the fresh mangoes.
- While cooling the cooked custard, stir it every few minutes. This will prevent thick skin from forming on the custard.
- If you want to cool the custard quickly, take lots of ice in a large pan. Place the saucepan with the cooked custard on top of it and stir. The custard should cool down without forming a thick skin in 10 minutes.
- For the sake of ease, I have used store-bought canned rasgullas in this recipe. If you like to make rasgullas at home, you can use homemade ones as well.
FAQs- Mango Rasmalai recipe
Yes, absolutely. I have used canned mango puree in this recipe which is available year-round. The recipe also has fresh mango pieces. But if you do not have fresh mangoes available, you can easily leave the mango pieces out for the topping.
Custard powder is easily available at any Indian or Asian grocery store. If you cannot find custard powder, you can substitute it with cornstarch/ corn flour for the same amount and also add a dash of vanilla when cooking it.
Mango Rasmalai can be made a day ahead of serving but will last 3-4 days in the refrigerator when properly stored.
Other yummy Mango Desserts to try
Recipe Card – Mango Rasmalai
Mango Rasmalai: A Delicious and Easy-to-Make Dessert
Indulge in a tropical twist with our Mango Rasmalai recipe! Using simple ingredients like whole milk, custard powder, sugar, and the star of the show—mango puree—we’ll guide you through creating this heavenly dessert. With just a hint of cardamom powder for that authentic flavor, and optional additions like small mango pieces and slivered pistachios, this Mango Rasmalai is sure to elevate your dessert game. So, get ready to savor every creamy, fruity bite of this delightful treat!
8
servings30
minutes40
minutesIngredients
3 cups Whole Milk
3 tablespoons Custard Powder
1/4 cup Sugar
3/4 cup Mango Puree (SEE NOTE)
1/8 teaspoon cardamom powder
1 Can Rasgulla (about 16 rasgullas)
1/2 cup Mango pieces
2 tablespoons Slivered pistachios (unsalted)
Method
- Take whole milk, custard powder, and sugar in a saucepan and stir to combine. Cook on medium heat stirring almost constantly till it comes to a boil and thickens. Add cardamom powder and stir. Remove from heat and let it cool.
- Once at room temperature add the mango puree to the custard mix.
- Drain the rasgulla can and squeeze the rasgullas to remove all the juice. Immerse the squeezed rasgullas in the custard/mango milk. Cover and chill for 5-6 hours.
- When ready to serve, remove the rasmalais in individual serving bowls with enough of the custard/mango milk. Garnish with chopped mango pieces and/or slivered pistachios.
Recipe Video
Tips
- For this recipe, I have used canned mango puree. There are lots of good brands of mango purees available at Indian stores. Using canned puree provides some consistency to the recipe and you can also make it year-round. If you choose to use fresh mango puree, keep in mind two things. First, blend and strain the puree to ensure there is no fiber. Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste. The color of the final product can also vary depending on the color of the fresh mangoes.
- While cooling the cooked custard, stir it every few minutes. This will prevent thick skin from forming on the custard.
- If you want to cool the custard quickly, take lots of ice in a large pan. Place the saucepan with the cooked custard on top of it and stir. The custard should cool down without forming a thick skin in 10 minutes.
- For the sake of ease, I have used store-bought canned rasgullas in this recipe. If you like to make rasgullas at home, you can use homemade ones as well.
