Introducing my exotic twist on the classic doodh poha with creamy coconut milk and mango. Flattened rice is cooked in sweetened coconut milk and finished with mango pulp. It's a perfect and refreshing milk dessert for special occasions and Indian festivals.

Coconut mango doodh poha served in three clear glass bowls.

Note – This recipe has been updated from our recipe archives with new images and content. First published in 12 October 2011. Recipe remains the same.

An Indian Mango Dessert You'll Make Again and Again!

This version of doodh poha leans into everything I love about the dish - keeping it simple, but making a few key changes that really elevate it.

Using coconut milk gives nuttiness, and adding mango once it’s fully cooled keeps the doodh poha fresh and vibrant.

The end result is light and creamy yet remains comforting.

My Mum usually makes doodh poha on Sharad Ponam with something crispy like dakor na gota or Gujarati bateta vada.

The contrast of piping hot snacks followed by something chilled and creamy like this just works so well.

This recipe is a keeper!

Hayley x

Coconut and mango doodh poha garnished with chopped nuts and rose petals.

Hayley's Top Tips!

I've found that soaking the poha softens them considerably and makes it quicker to cook in the coconut milk.
Don't add the mango pulp whilst the doodh poha is still warm - it will cause the milk to curdle.

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Coconut and Mango Doodh Poha

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Course Desserts

Cuisine Gujarati

Prep Time 5

Cook Time 10

Cooling Time 1

Total Time 1 15

Servings servings

Author Hayley Dhanecha

Ingredients

US Customary - Metric

2 cup coconut milk
¼ cup poha
⅓ cup sugar
1 cup mango pulp
¼ teaspoon cardamom powder

Garnish

1 tablespoon pistachio nuts chopped
1 teaspoon edible rose petals
2 tablespoon mango pulp or mango chunks

Instructions

Rinse the ¼ cup poha under running water and set it a side.
Add 2 cup coconut milk along with ⅓ cup sugar in a pan. Bring it to a boil and simmer on low heat for 5-6 minutes.
Add rinsed poha and cook the doodh poha for 4-5 minutes. Stir constantly and let poha soaked milk until mixture starts to thicken..
Turn off the heat, add ¼ teaspoon cardamom powder and mix well.
Let the doodh poha cool at room temperature. If you wish you can chill in the fridge after for a couple of hours.
Then stir in 1 cup mango pulp in cooled dooh poha, and serve in 4 small serving bowls. Garnish it with 1 tablespoon pistachio nuts and 1 teaspoon edible rose petals. Spoon 2 tablespoon mango pulp.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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