Decadent and creamy mango recipe that is perfect for summer days. ‘Ras’ means juice and ‘malai’ means cream and Rasmalai is a traditional Indian dessert prepared using milk, sugar and dry fruits. Ras malai originates from Bengal and people also describe it as a delicious cheese cake without a crust. Sweet chenna discs are dunked in chilled, sweetened thickened milk that has an aroma of cardamom and saffron. What’s not to like when biting into a spongy rasmalai on a hot day.
Mango rasmalai is rasmalai with a twist of mango flavours making it even more delicious. This rasmalai is soft, creamy, spongy and so is perfect for mango lovers. It only requires 5 ingredients- mango puree, milk, sugar, dry fruits and rasgulla.
Making mango rasmalai is a 4 step process. You need to boil the milk until it gets thick while stirring occasionally so that the milk does not stick to the bottom. When the milk is 1/4, add sugar and cardamom powder. When the milk cools down add mango puree to it. Now squeeze out the extra sugar syrup from rasogullas. You can use readymade rasgullas or make your own too. Dip the rasgulla in the mixture and let it soak the mango flavoured ras. This is how you make mango rasmalai. So, try this melt in your mouth delicacy right now which is perfect for festivals, parties and get together. Also, do not forget to read the tips for the perfect mango rasmalai recipe.
What makes Rasmalai healthy?
To make rasmalai, we use chenna which is basically soft cottage cheese and is full of protein. It has milk which is rich in calcium and dry fruits which are rich in antioxidants. The most crucial reason is that there is no frying or use of oil for this dessert. It is made purely from dairy products and even diabetes patients can eat low sugar or no sugar rasmalai once in a while. Moreover, mangoes are there in this recipe and they are rich in antioxidants and low in calories.
Pro tips for mango rasmalai
Make sure to stir the milk at regular intervals or it might stick to the bottom.
Make sure to add mango puree after the milk is cooled down completely. Adding mango puree to hot milk might spoil it.
Adjust the quantity of sugar according to your preference.
You can use any kind of mangoes in this recipe like alphonso, dasheri, safeda etc.
Make a smooth paste if using fresh mango pulp. Tinned mango pulp is also a good alternative if you cannot find fresh mangoes.
Squeeze out the extra sugar syrup if using store-bought rasgulla.
Preferably use full cream milk to get the full flavour of rasmalai.
FAQs
Can we use store bought rasgullas for mango rasmalai?
Yes, you can use store bought rasgullas for this recipe. Using store-bought rasgullas will help you make the recipe quickly. If you want to make rasgullas at home then you can try this recipe- Rasgulla recipe.
Can we use non fat milk instead of full cream milk?
Use only full fat milk to make the ras for rasmalai because non fat milk doesn’t give good results.
Can we use canned mango puree instead of real mangoes?
Real mangoes give a fresh and nice taste to the mango rasmalai and they also don’t have any preservatives. Although, if mangoes are not available then you can use canned mango puree.
Other recipes to try
Mango ice cream– Ice cream using only 3 simple ingredients- whipped cream, mangoes and condensed milk. This ice cream is creamy and has the flavour of real mangoes.
Mango Kulfi– yummy mango kulfi with a creamy rabri filling inside that is super easy to make and perfect for summers.
Aam panna– the most famous summer drink with its major ingredients raw mangoes and also mint leaves.
Mango panna cotta– an Italian dessert with a twist of mangoes. It is also known as mango pudding and requires only a few basic ingredients.
Mango cheese cake– cheese cake with mango flavour that has mango pulp and cream cheese and does not require baking.
Mango lassi– healthy and yummy summer drink with yoghurt and a twist of mango flavour
Homemade mango frooti– the famous mango frooti at home without any preservatives and artificial flavours.
Take 4 cups of full cream milk in a pan. Boil the milk and keep stirring occasionally so that the milk does not stick to the bottom.
Now the milk is reduced to half, so keep mixing and boiling it.
The milk is now reduced to ¼ at the end. Add 4 tbsp sugar, ¼ tsp cardamom powder to the milk and mix it properly.
Turn off the heat and transfer the reduced milk to the bowl. Let it cool completely.
Add ½ cup mango puree to the completely cool milk and stir it. Do not add mango puree to hot milk or rasmalai might spoil.
Now squeeze out the sugar syrup from rasgullas. You can also use readymade rasgullas or make your own too.
Dip the rasgulla in the mixture and let it soak the mango flavoured ras. Garnish with dry fruits like pistachio, almonds and cashews. So, your mango rasmalai is now ready. Serve and enjoy!
