Description
A light and refreshing Indian dessert, made with fresh mango and coconut milk. Perfect for a hot day!
Ingredients
Units
Scale
- 4 cups (946 ml) mango pulp
- 2.5 cups (591 ml) thick coconut milk
- 3 cups (710 ml) jaggery powder
- 0.5 tsp cardamom powder
- a pinch of salt
Instructions
- Wash and wipe the mangoes dry. Slice off the top portion, slit them on either sides of the pit (not all the way through), and mash them by hand to extract the pulp. Discard peels and pit.
- Put the grated coconut in a mixer, add some water, and grind. Transfer to a sieve and press to extract the coconut milk.
- Mix the coconut milk with the mango pulp. Add jaggery to taste, a pinch of salt, and cardamom powder (optional).
- Serve chilled or at room temperature as a dessert or with puris or neer dose.
Notes
- For a smoother texture, blend the mango pulp before mixing with coconut milk.
- Adjust the amount of jaggery to your preferred sweetness level; taste and add more as needed.
- Leftovers can be stored in the refrigerator for up to 2 days; stir well before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 50
- Sodium: 5
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 2