Mango Katli is a delicious Indian sweet made with almond flour and mango pulp. It's my unique take on the traditional kaju katli recipe.
Picture almost any Indian mithai box and you'll see katli that is beautifully adorned with edible silver leaf. They are particularly served as Diwali sweets but they make the rounds in our house during Raksha Bandhan too.
Katli recipes are a huge hit in our home and we make so many different varieties with different nuts (Badam Katli with Gulkand or Peanut Katli), different cooking techniques (Instant Pot Kaju Katli) and even to cater to different diets (Vegan Kesar Katli with Almond Flour and Sugar-free Kaju Katli).
Ever since the success of our Mango Badam Coconut Ladoo, I've had this idea for Mango Katli in the back of my mind. However, getting it just right wasn’t as easy as first thought.
I’ve been working on the recipe over the past year, going through batch after batch, tweaking ingredients, adjusting techniques — lots of trial and error. Some versions were close, others… not so much.
But finally, I’ve cracked it and I've given myself a pat on the back. The recipe works, and I’m so excited to finally share it with you!
Ingredients notes with Tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mango pulp - what I've learnt since practicing this recipe is that you MUST use fresh homemade mango pulp. Tinned pulp is far too runny and lacks flavour and it just doesn't work. Try to find a ripe juicy mango that is sweet rather than tart and has a deep colour as this will influence how well the katli turns out. Mangoes that are very fibrous will require you to sieve the pulp.
Badam flour - I used almond flour for this recipe, you may find it in shops as ground almonds or almond meal. I do not recommend cashew or peanut as a replacement as the flavour does not work well with mango.
Milk powder - I use full cream powder which I use for making barfi peda.
Sugar - white granulated sugar. This helps to create a sugar syrup.
Ghee - you only need a small amount. To make the recipe vegan, use coconut oil.
Cardamom powder and saffron - to add quintessential Indian mithai flavour.
Storage
Store mango katli in an airtight container at room temperature. It will keep for 1 week but I recommend eating it within 2-3 days. After this, the fresh mango flavour lessens.
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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Mango Katli
Equipment
- pan
- Spatula
- Parchment paper
Ingredients
- 1 cup mango pulp
- ½ cup sugar
- 3 cup almond flour
- ½ cup milk powder
- ½ teaspoon ghee
- ½ teaspoon cardamom powder
- 8-10 saffron strands
Decoration
- varq
- rose petals
- nuts
Instructions
- In a heavy bottomed pan, add the mango pulp and sugar. Cook on a medium heat until the mango pulp has reduced and forms a one-string consistency.
- Add saffron strands. Mix well.
- Add in the almond flour and milk powder and cook until the mixture forms a single mass and leaves the sides of the pan.
- Add the cardamom powder and ghee. Mix well and take off the heat.
- Transfer the mixture onto a large sheet of parchment. Whilst still hot, knead the mixture until it is smooth and glossy. It will take 2-3 minutes.
- Place another sheet of parchment on top and roll out the mixture into a round circle approximately 0.5-1cm thick.
- Using a knife, cut into equal sized katli diamonds.
- Decorate with silver or gold edible leaf if using.
- Set aside and allow to completely cool and set before serving.
Video
Notes
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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