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This Mango Kalakand recipe is the perfect fusion mango dessert recipe for summer festive menus. It needs pantry staple ingredients and season’s fresh and sweet mango puree. This mango flavoured kalakand recipe comes together quickly and tastes delicious. If you want to try something apart from the traditional kalakand recipe, then this mango kalakand is perfect for you.
All you need is handful of ingredients like fresh chena or cottage cheese, milk, milk powder, fresh cream and freshly pureed mango pulp. Top it with chopped nuts of your choice, or keep it simple like I did with sliced pistachios. There you have it, a delicious mango dessert for the summers.
Giving a Mango twist to traditional Kalakand recipe
We are a big fan of the very popular Indian sweets, Kalakand. So, I often make it at home using my instant kalakand recipe. All you have to do is dump a can of condensed milk and some fresh chena or cottage cheese in a pan and stir till it reduces. That’s it. It is that simple. Now all you have to do is allow it to chill and set for a couple of hours before you can serve it with chopped nuts.
As summer approaches and markets are flooded with a variety of sweet Indian mangoes, I get this itch to try a few mango desserts recipes. So, here I combined two of our loves, kalakand and mangoes.
Simple tips for juicing Mango
The sweeter the mangoes, the juicier they tend to be. And I know using canned mango pulp seems like an easier way out. But trust me when I say that there is nothing which can beat the taste and flavour of fresh mango pulp. Here’s how you can pulp a mango easily.
- Choose the mangoes which have gone a bit soft.
- Wash them well and pat dry
- Now, cut them lengthwise right beside the seed. Start from the top and run the knife while grazing the seed.
- Take a spoon and scoop out the flesh from the cut sides.
- Peel the skin off the seed part, and using the spoon, scrape the pulpy flesh off the seed. It will get a bit messy, so its better to hold the seed over a big bowl while you do so. In this way you would be able to collect the juice as well
- Now, pour all the pulpy flesh and the juice in a blender and give it a whizz till it becomes smooth.
- If you think that the pulp has mango fibers then you can sieve it further to get a smooth consistency.
Once you have your Mango Pulp ready, you can easily get this Mango Kalakand together in no time! Here’s how you can make it at home.
How to make Mango Kalakand – Ingredients list
- Mango Puree or Mango Pulp
- Chena or Cottage Cheese – alternate would be Paneer. Crumble and smash it before using
- Milk Powder
- Fresh Cream
- Milk
- Ghee
- Green Cardamom powder
- Nutmeg powder
- Sugar
- Pistachio slivers to garnish
Step-by-step instruction on how to make Mango Kalakand at home easily
- Take a non-stick pan and place it on low heat. It is very important to use a non-stick pan here otherwise, the kalakand mix will stick to the bottom and burn
- Combine milk powder, milk and fresh cream in the pan and give it a stir. Using the back of the spoon, break the lumps if any till you get a smooth mix.
- Now, add the chena or cottage cheese and ghee, and give it a mix. Before adding the chena, mash it using your hand so that you get a crumbly texture.
- Add sugar, green cardamom powder and nutmeg powder.
- Once you get a smooth mix and it is bubbling gently, add the mango puree. Give everything a mix.
- Turn off the heat.
- Brush your baking tin with some ghee or you can also line it with parchment paper. Pour the kalakand mix in it and smoothen the top.
- Garnish it with sliced pistachio nuts
- Allow this to cool down completely before refrigerating it for 2-3 hours.
- Serve
When I am making this for ourselves, I don’t even bother slicing it up. I simply scoop out a spoonful of it and serve. However, when I am expecting company, I make proper squares of it and serve it on a platter. This one is always a charmer on a dinner table.
In case you are a mango lover like us, and looking for some more mango recipes, here are a few from my Blog.
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
This Mango Kalakand recipe is the perfect fusion mango dessert recipe for summer festive menus. It needs pantry staple ingredients and season's fresh and sweet mango puree. This mango flavoured kalakand recipe comes together quick and tastes delicious. If you want to try something apart from traditional kalakand recipe, then this mango kalakand is perfect for you.
Course: Dessert
Cuisine: Indian
Keyword: Cream Recipes, Indian Dessert Recipe, Mango Recipes, Mithai Recipes, Paneer Recipes, Powdered Milk Recipes
Servings: 6 people
:
- ¾ cup Mango Puree or Mango Pulp
- ¾ cup Chena or Cottage Cheese – alternate would be Paneer. Crumble and smash it before using
- 1 cup Milk Powder
- ½ cup Fresh Cream
- ¼ cup Milk
- 2 tbsp Ghee
- ½ tsp Green Cardamom powder
- ¼ tsp Nutmeg powder
- 2 tbsp Sugar
- Pistachio slivers to garnish
-
Take a non-stick pan and place it on low heat. It is very important to use a non-stick pan here otherwise, the kalakand mix will stick to the bottom and burn
-
Combine milk powder, milk and fresh cream in the pan and give it a stir. Using the back of the spoon, break the lumps if any till you get a smooth mix.
-
Now, add the chena or cottage cheese and ghee, and give it a mix. Before adding the chena, mash it using your hand so that your get a crumbly texture.
-
Add sugar, green cardamom powder and nutmeg powder.
-
Once you get a smooth mix and it is bubbling gently, add the mango puree. Give everything a mix.
-
Turn off the heat.
-
Brush your baking tin with some ghee or you can also line it with parchment paper. Pour the kalakand mix in it and smoothen the top.
-
Garnish it with sliced pistachio nuts
-
Allow this to cool down completely before refrigerating it for 2-3 hours.
-
Serve
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