alphonso mango

My almond mango peda is a delicious Indian fudge recipe loaded with the fragrance and deliciousness of Alphonso mangoes. These bite sized desserts have an amazing melt in your mouth texture and are perfect for any festive season.

Mango &amp; almond peda (Indian mango almond fudge)

ghee ((Here's

saffron ((can be replaced with 1/2 teaspoon ground cardamom instead).)

milk

mango

sugar ((see notes if your mango pulp is sweetened))

salt

almonds

pistachios ((for garnish))

rose petals ((for garnish))

Start by pounding the saffron strands in a mortar and pestle to a fine powder. Add in the milk to the mortar and mix well until the saffron has infused into the milk.

Heat a heavy bottomed pot or pan on medium heat and add in the ghee. When the ghee melts, add in the saffron infused milk and heat it for about 2 minutes or until it gets warm.

Now add in the mango pulp and sugar and mix well to combine. Heat this mixture until all the sugar is well dissolved.

Now add in the salt, powdered milk and ground almonds and mix well to combine using a whisk. Break any lumps as you mix everything together.

Cook this mixture on medium low heat for about 15 minutes whisking often or until the peda mixture starts to leave the sides of the pan and just starts to form into a mass. Don&#039;t overcook the mix as it can become too hard.

Transfer the peda mixture to a greased plate and let it cool for about 15 minutes. You can also transfer it onto a parchment paper lined cookie sheet and press it in firmly if you would like to cut it like fudge.

After it has cooled enough to handle, pinch 1 tablespoon sized portions and form round balls with your palms. Then flatted each ball slightly into a round patty.

Garnish each peda with chopped pistachios, rose petals or more saffron if desired.

These pedas can be stored in an airtight container for about 5 days at room temperature and 10 days in the refrigerator.

A mango lassi infused cake with all the flavours of the famous drink. A mango curd sandwiched between two layers of mango lassi sponge, finished with a saffron buttercream.

Mango Lassi Cake

flour

170 g white granulated sugar

175 ml neutral oil (e.g. sunflower

mango pulp

ml natural yoghurt

ml milk

cardamom

tsp baking powder

tsp bicarbonate of soda

lemon juice (from around 1-2 lemons)

g cornflour

g white granulated sugar

unsalted butter

butter

115 g icing sugar

tbsp milk

saffron

vanilla paste/extract

For garnishes:

pistachios

Preheat your oven to 160’C

Mix together the mango pulp, yoghurt and milk

Whisk together the oil, sugar and ground cardamom

Add the mango mixture and continue to whisk

In a separate bowl whisk the flour, baking powder, bicarbonate of soda and salt

Sieve the dry flour mix into the wet mix and whisk till everything is incorporated

Fold the batter with a spatula and pour equally into two lined and greased 7” cake tins. Bake for 45-50mins

Allow the cake to cool for 5-10 minutes before removing from the tin and turning out onto a wire rack to cool completely

For the sponge:

Place the mango pulp and sugar in a saucepan

In a separate bowl mix the lemon juice and cornflour together until the cornflour has completely dissolved

Pour the cornflour slurry into the mango mixture and whisk to combine

Place the saucepan on a medium-low heat and continue to mix using a whisk and a spatula

Once the mixture has thickened, place the heat on low and add the butter and milk and continue to mix until glossy and thick

Transfer this mixture to the fridge and allow to cool completely

Once cooled, blend with an immersion blender or regular blender into a smooth mango curd

For the mango curd:

Place the milk in the microwave and heat until steaming. Be careful not to leave milk in for too long as it can splatter. Then add the toasted and ground saffron and allow to infuse for at least 30 minutes

Whisk the softened butter until light and airy

Add the icing sugar and vanilla and continue to whisk

Finally add the saffron milk and continue to whisk

Place the buttercream into the fridge for around 10 minutes to firm up slightly before decorating

For the saffron buttercream:

Place the mango curd over the first layer of the sponge and spread into an even layer. Leave a small gap around the edge of the cake for the buttercream to fill in. This will ensure a neater finish

Place the second sponge on top and then add the buttercream. Smooth the buttercream over the top and sides

Decorate with mango pieces, ground pistachios and ground cardamom

Place the cake back into the fridge for 4 hours to allow the curd to fully set up. Enjoy this cake cold, straight out of the fridge for best results

To assemble the cake:

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Top 2 alphonso mango recipes from across the web

The most viewed alphonso mango recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango &amp; almond peda (Indian man...

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The most viewed alphonso mango recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Mango & almond peda (Indian man...