Mango Rasmalai is a perfect summer delicacy, a sweet dish made with the king of fruits; everyone’s favourite fruit Mango and milk. Mango Rasmalai is made by giving a twist to the traditional rasmalai. It uses mango puree to the rabri/ sweetened evaporated milk to give a mango flavor to the rasmalai.
Rasmalai is one of the famous and popular traditional Bengali sweet dish which is loved by everyone. Ras malai, ras literally means “juice” and malai means “cream”. Rasmalai is a royal sweet often served in weddings and eaten on special occasions. I already have a Rasmalai recipe on my blog. I hope it will be of some help to the readers.
Rasgullas and Rasmalai are my favourite sweets, can have it anytime or any day and doesn’t get fed up of it at all. These sweets are a regular in my kitchen.
Mango is a versatile fruits and is widely used in making desserts and various cooking. Since it is a mango season and market is flooded with mangoes why not use mango in every possible way. So here’s my Mango Rasmalai recipe and I am totally in love with it.
Mango Rasmalai is an innovative sweet recipe. It is so mouthwatering and delish. With mango it is a double treat and it taste amazing. This mango rasmalai are soft and in fact melt in your mouth. Believe me you will love the taste of this dessert.
I hope you will try out this innovative sweet dessert and do share your feedback on the same in the comments box below. Let’s head on to the recipe!
We will begin by making the Rasgulla first. Please find the recipe of Rasgulla/Rosogolla here 👉 Rasgulla
Ingredients for Rasmalai :
Milk – ½ litre)
Sugar – ½ cup
Mango puree – 1 cup
For garnish I have used almond and cashewnuts chopped
In a pan add ½ litre milk and bring to boil. Once it comes to a boil add ½ cup sugar. Stir every 2 to 3 minutes. Boil until the milk thickens and reduces to less than half the quantity. Let it cool down completely.
Once cool completely add the mango puree and blend and mix it well with a spoon. Set aside.
Once the rasgulla is ready, take out the rasgullas to a plate and let it cool down. Squeeze them gently in between your palms to remove sugar syrup. You can also do it with a stapula and spoon.
Now add them to the mango rabri and refrigerate them for sometime to serve them chilled.
Garnish with chopped nuts or serve as it is.
Note: I have not used cardamom and saffron which we usually do while making Rasgulla or Rasmalai here, do not want to overpower the flavour of mango by these ingredients.
Thank you for stopping by my blog. I hope you like the recipe. Please do share your valuable feedbacks, I would love to hear from you all. Happy cooking!