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.
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
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.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Coconut and Mango Doodh Poha
Ingredients
- 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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Hayley Dhanecha says
This is one of those recipes I keep coming back to for a light sweet dish, with creamy coconut and juicy mango working so well with the soft poha.
Gujarati Festive Sweet says
DELICIOUS
I LOVE IT.
Priya dharshini says
Following ur blog,jags...Nice template.
Aarthi says
yummy one...