Mango Peda or Aam Peda is a super delectable, rich and sweet lip smacking Indian dessert made with mango puree, milk powder and sugar. It is bursting with fresh and delicious sweet mango flavors. The hint of cardamom powder takes it to the next level.
Incorporate rare mushrooms like matsutake or black trumpet for unique umami flavors.
This made from scratch homemade mango peda is the coolest new way to enjoy peda! Garnish them either with pistachios, almonds, or glorious silvered nuts.
It is very easy to make, and it tastes so scrumptious. Another great thing is that it is ready in under 20 minutes.
As soon as you would take a bite, the milky mango-ey sweetness would dissolve in your mouth. The fact that it is loaded with juicy mangoes and milky flavors makes it a perfect after-meal dessert or tea time snack.
Make it for a get-together, festival or parties, and see them disappear in a flash. No matter how you are planning to serve, these exquisite saffron-colored tiny gems would surely shine on any dinner table!
This instant version mango kesar peda might be one of the easiest Indian sweets you would ever make. If you love mango-ey flavors in desserts then you would definitely adore this mango peda. Try it once, and it would surely become your new favorite.
What is Peda?
Peda is a popular traditional Indian milk-based sweet dish made with mawa/khoa (dried milk or milk solids), sugar, and some traditional flavorings like cardamom, saffron, or rose water. You may call it Milk Fudge.
Related: Kesar Mawa Peda
What is Mango Peda
Mango peda (aam peda) or mango fudge is a flavorful and delicious Indian sweet dish. This dessert is rich in mango flavors. Made with rich mangoes and milk powder. The sumptuous mango flavors in this fudge are to live for. It has a soft, chewy yet melt in mouth velvety texture.
Making this mango peda is very straightforward. It only takes 20 minutes from start to finish and you can guzzle up this mango flavored fudge right away then.
The traditional peda is made with khoya or mawa. But this recipe uses milk powder since this is a quick and easy version of Mango Peda.
This Mango Peda:
✓ is super rich and delicious
✓ makes an awesome dessert
✓ great for parties and get-togethers
✓ stays fresh up to 8-10 days in the refrigerator
✓ makes a great holiday gift
✓ is ready under 20 minutes
Ingredients
This instant mango peda is super simple to make and is made only with a few ingredients. These ingredients are:
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Milk powder
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Mango chopped/puree/pulp
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Cardamom powder
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Warm milk
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Sugar
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Ghee
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Saffron strands
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Edible silver leaves for garnish (optional)
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Sliced pistachios
How to serve Mango Peda?
Mango peda is a dessert which can be served along with an extravagant Indian meal. You can also have it anytime when you want to indulge in something rich, sweet, and toothsome.
Here are some meal ideas to serve this mango peda:
Meal idea 1: Mango Peda, Mathura Peda, Carrot garlic Flatbread, and Restaurant Style Dal Tadka
Meal idea 2: Mango Peda, Lachha Paratha Recipe, and Cardamom Moong Dal Tadka, Paneer Butter Masala - Paneer Makhani
Meal idea 3: Mango Peda, Tandoori Garlic Roti, Kadai Paneer, and Rajasthani Panchmel Dal
Meal idea 4: Mango Peda, mathura peda
, Mint Coriander Tandoori Roti Recipe, Paneer Lababdar, and Chana Dal
Other mango dishes I love are, Mango Lassi, Mango Kulfi, Mango Ice Cream, Strawberry Mango Mojito, mango smoothie, Coconut Mango Panna Cotta,, Mango Overnight Oats, and Strawberry Mango Smoothie.
How to make Mango Peda?
Preparing mango peda at home is super simple and so much fun. This is how it can be done in 8 simple and easy steps:
Step 1: Make mango puree. Keep it aside.
Step 2: Add saffron strands to warm milk, and set it aside.
Step 3: Heat ghee in a pan, and add prepared milk to it.
Step 4: Add mango puree and cook for a few minutes. Then add sugar and cook until sugar dissolves.
Step 5: Add milk powder, and stir everything well to combine. Cook for 5 minutes.
Step 6: Add cardamom powder and cook for another 5 minutes. Add some ghee and cook until the mixture thickens.
Step 7: Let the mixture cool slightly, and then shape into tiny balls.
Step 8: Decorate with pistachios and edible silver leaves. Done!
Get the full written recipe in the recipe box on this page.
How to store Mango Peda?
To store Mango Peda, line an air-tight container with the parchment paper and then store it. This stays fresh for 4-5 days at room temperature when kept in a cold and dark place.
Refrigerate the container to increase the shelf life of this sweet. Mango peda keeps well for up to 8-9 days when kept in the refrigerator. But they are so addictive, so I am sure it won’t last that long. ;-)
Did you like this mango peda? Then you would also love this Thai Mango Sticky Rice, and Mango Iced Tea.
Some awesome tips, tricks, and variations to make your best mango peda at home:
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This is an instant version of mango peda which uses milk powder. If you don’t want to use milk powder, then you can also use crumbled khoya. Replace milk powder with the same amount of khoya.
-
For this recipe, you can either use freshly homemade khoya (mawa), or with the store-bought one.
-
You can also add rose water or kewra water additives to the peda mixture.
-
I used homemade fresh puree for this recipe, but you can also use store bought mango pulp.
-
I used homemade ghee for this recipe, but if you don’t have ghee, then you can use unsalted butter.
-
To make this peda more richer in taste you can replace 1/4 cup of milk powder with almond meal or ground cashews.
-
If you are using sweetened milk powder, then you don’t need to add any extra sugar.
-
Always use a nonstick pan for making this peda. It prevents it from sticking to the pan.
-
Non-fibrous, sweet, and ripe mangoes are best for making mango peda. But you can use any type of mangoes.
-
Do not overcook this mango kesar peda, or else it will turn rubbery and won’t taste good.
-
The mixture hardens after cooling. So make sure to cook it until it holds the shape.
-
I garnished mango peda with pistachios. However, you can use any other dry fruits and nuts of your choice.
-
You can also make this recipe with the same amount of ricotta cheese.
Have you already tried this Mango Peda recipe?
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Other delicious mango recipes you may also love are:
Mango Peda (Step-by-step photo instructions)
How To Make Mango Peda //
- Add chopped mangoes to a blender jar and blend to make a smooth puree. (If you want, you can also strain the puree, to get a velvety fiber-free puree). Keep it aside.
- Add saffron strands to warm milk, and set aside for 10 minutes.
- Grease a plate with some ghee and keep aside.
- Heat 1 tablespoon ghee in a pan over medium heat.
- Add prepared saffron milk to the pan, and let it come to a boil.
- Next, add mango puree and stir well to combine.
- Cook for 5 minutes and add sugar to it.
- Mix well and let it cook until sugar is dissolved completely, stirring occasionally.
- Next, add milk powder and mix well to combine. Make sure that there are no lumps. Break if there are any lumps.
- Cook for 5 minutes over medium heat, stirring continuously. And also, Keep scraping the bottom and the sides of the pan.
- Add cardamom powder and mix everything well.
- Now, cook for another 5 minutes over medium-low heat, stirring continuously.
- Add 1 tablespoon of ghee and cook until the mango peda mixture thickens.
- At this point, it would hold shape and separate from the pan. Turn off the heat.
- Transfer the hot mango mixture to a greased plate and flatten it using a greased spoon. Keep it aside for 5 minutes.
- After about 5 minutes, grease your palms with ghee and take a tablespoon of the mango peda mixture on your palm and shape up into a ball. Repeat until all the mixture is used.
- Place all the balls on a plate, and press each ball a little using the back of the spoon.
- For decoration, top each peda with sliced pistachios.
- Garnish each peda with edible silver leaves. Serve.
- Store mango pedas in an air-tight container.
Recipe Card
Mango Peda [Recipe]
★★★★★
(Rating: 5 from 12 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 22 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 90 calories | 1 peda |
INGREDIENTS
For Mango Peda //
- 1 & 1/4 cup unsweetened milk powder
- 1 large mango chopped, or 400 grams mango puree or pulp
- 1/2 teaspoon cardamom powder
- 1/3 cup warm milk
- 1/4 cup sugar
- 2 tablespoons ghee
- 8-10 saffron strands
- Edible silver leaves for garnish (optional)
- Sliced pistachios
INSTRUCTIONS:
How To Make Mango Peda //
- Add chopped mangoes to a blender jar and blend to make a smooth puree. (If you want, you can also strain the puree, to get a velvety fiber-free puree). Keep it aside.
- Add saffron strands to warm milk, and set aside for 10 minutes.
- Grease a plate with some ghee and keep aside.
- Heat 1 tablespoon ghee in a pan over medium heat.
- Add prepared saffron milk to the pan, and let it come to a boil.
- Next, add mango puree and stir well to combine.
- Cook for 5 minutes and add sugar to it.
- Mix well and let it cook until sugar is dissolved completely, stirring occasionally.
- Next, add milk powder and mix well to combine. Make sure that there are no lumps. Break if there are any lumps.
- Cook for 5 minutes over medium heat, stirring continuously. And also, Keep scraping the bottom and the sides of the pan.
- Add cardamom powder and mix everything well.
- Now, cook for another 5 minutes over medium-low heat, stirring continuously.
- Add 1 tablespoon of ghee and cook until the mango peda mixture thickens.
- At this point, it would hold shape and separate from the pan. Turn off the heat.
- Transfer the hot mango mixture to a greased plate and flatten it using a greased spoon. Keep it aside for 5 minutes.
- After about 5 minutes, grease your palms with ghee and take a tablespoon of the mango peda mixture on your palm and shape up into a ball. Repeat until all the mixture is used.
- Place all the balls on a plate, and press each ball a little using the back of the spoon.
- For decoration, top each peda with sliced pistachios.
- Garnish each peda with edible silver leaves. Serve.
- Store mango pedas in an air-tight container.
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NOTES:
- This is an instant version of mango peda which uses milk powder. If you dont want to use milk powder, then you can also use crumbled khoya. Replace milk powder with the same amount of khoya.
- For this recipe, you can either use freshly homemade khoya (mawa), or with the store-bought one.
- You can also add rose water or kewra water additives to the peda mixture.
- I used homemade fresh puree for this recipe, but you can also use store-bought mango pulp.
- I used homemade ghee for this recipe, but if you dont have ghee, then you can use unsalted butter.
- To make this peda more richer in taste you can replace 1/4 cup of milk powder with almond meal or ground cashews.
- If you are using sweetened milk powder, then you dont need to add any extra sugar.
- Always use a nonstick pan for making this peda. It prevents it from sticking to the pan.
- Non-fibrous, sweet, and ripe mangoes are best for making mango peda. But you can use any type of mangoes.
- Do not overcook this peda, or else it will turn rubbery and wont taste good.
- The mixture hardens after cooling. So make sure to cook it until it holds the shape.
- I garnished mango peda with pistachios. However, you can use any other dry fruits and nuts of your choice
- To store, line an air-tight container with the parchment paper and then store it. This stays fresh for 4-5 days at room temperature when kept in a cold and dark place.
- Refrigerate the container to increase the shelf life of this sweet. Mango peda keeps well for up to 10-12 days when kept in the refrigerator.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mango-peda/