Mango Rasmalai is a spectacular Indian dessert. The classic dessert, ras malai, is paired with exotic fruity mango for a refreshing and creamy sweet treat.
I've made a cheats version using store bought but you can easily make rasmalai and mango pulp at home.
I'm a firm believer in making as many homemade dishes as possible! But sometimes, it's just more convenient to go to the supermarket. Maybe you've got last minute guests coming? Or maybe you just want a dessert quick. In these scenarios, store-bought is a life saver!
To make shop bought rasmalai sparkle just that little bit more, I've added in mango pulp. The mango adds extra depth of flavour and also gives a gorgeous colour.
It's similar to mango kheer, mango paneer kheer and mango shrikhand - creamy goodness made refreshing with mango!
It's the perfect dessert for mango lovers and you can serve it for any special occasion or festival like Raksha bandhan, Diwali, Thanksgiving or Eid.
Ingredients notes
It's as simple as it gets ...
Rasmalai - ready made (available in Indian stores and supermarkets such as Tesco, Asda, Sainsbury's and Morrisons GB) or make your own (recipe link above in the introduction). TIP - if serving for a larger party, use angoori rasmalai as the pieces are smaller.
Mango pulp - again you can use ready made (easily available in Indian grocery stores) or make your own fresh mango puree with fresh mangoes. I like to use alphonso mangoes or kesar mangoes when they are in abundance in the summer season.
Garnishing:
Garnish with chopped pistachios and optionally rose petals. If you can find fresh mangoes, peel and cut into cubes and garnish on top of the mango rasmalai.
Storage
Store mango rasmalai for 3-4 days in the fridge. Serve chilled.
You can also freeze ras malai in a freezer safe container for 1 month and allow to thaw naturally at room temperature. You may notice however that the texture changes.
Other mango sweets/desserts
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📖 Recipe
Mango Rasmalai
Equipment
- 1 Mixing bowl
Ingredients
- 1 cup Mango pulp
- 2 cup Rasmalai with 10 angoori ras malai balls/chenna.
Instructions
- Mix mango pulp with the milk cream/basundi in a mixing bowl.
- Add in the rasmalai balls/chhena.
- Allow the flavours to soak in the chhena for 1 hour in the refrigerator.
- Serve in a bowl and sprinkle chopped pistachios and dried rose petals.
Video
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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