This Mango Dessert Recipe is a variation of a childhood favorite called "Doodh Aam," which translates to "Milk Mango." Simple, elegant, and ready in just 30 minutes, this is the perfect dessert for your summer entertaining.
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The approach of summer in Pakistan signals that it's time to pay homage to the "king of fruits"—the Mango! June and July are peak Mango season in Pakistan, and Mangomania hits the nation! If you love mangoes as much as I do, try my mango milkshake and mango mousse recipe.
Street Vendors push carts piled high with mangoes for sale, and Five-star restaurants feature decadent mango desserts on their menus throughout summer. This easy mango dessert recipe is perfect after a spicy Pakistani meal, like Biryani, Nihari, or Haleem.
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Why you'll love this recipe
- Easy no-bake dessert - This mango dessert recipe requires very little active cooking, a minimum of chopping and cutting, and absolutely no baking, just like my quick kulfi recipe.
- Make-ahead dessert option—Just like my date dessert recipe and my easy milk barfi recipe, this is a great option for when you want to start prepping for a party a day or two ahead of time.
- Perfect for summer - With its tropical vibes, this mango dessert recipe is great to serve at summer barbecues and pool days.
- Eyecatching presentation - However you choose to plate and present this dessert, it will be a beautiful addition to any dessert table.
Mango dessert ingredients
- Mango pulp - I like to use Indian mango pulp for this recipe as it mimics the flavor of the mangoes I grew up eating.
- Mangoes - The best option for this recipe is Indian or Pakistani mangoes from a South Asian specialty store. If this is not an option, then use champagne mangoes or, Haden mangoes.
- Basil seeds - Very easy to source, these look like chia seeds. However, they are not as dense and have a floral and fruity flavor that is delicious with mango.
- Cardamom - I love using fresh cardamom in my desserts. If you prefer powdered cardamom, remember that it's milder in flavor.
- Powdered sugar - Granulated sugar doesn't work for this recipe. Powdered sugar contains a small amount of cornstarch, which helps the whipped cream hold its shape better.
- Cornstarch - The mango pulp from the can is a little runny. I use a cornstarch slurry to help thicken it so I can layer the dessert properly.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Add some flavoring to the cream - I like the simplicity of this dessert, but if you want to elevate the taste, add a touch of lemon zest or vanilla to the cream.
- Use mint as a garnish - Swap out the edible flower and use a sprig of mint as a garnish.
- Make the mango puree with fresh mangoes - If you have access to really sweet fresh mangoes, add them to the blender and make the puree yourself.
- Add some condensed milk - For a bolder flavor, Add a little bit of condensed milk to the dessert by folding it into the cream or mangoes.
Step-by-step instructions
To save a step, I often add the basil seeds directly to the mango puree. They start to plump up after 15 minutes or so.
First step - At this point, I add the mixture to a pot and cook it on high until it simmers. While you wait, make a slurry of ¼ cup water and 2 teaspoons of cornstarch.
Second step - Add it to the simmering mixture and stir until the mango puree is thick enough to coat the spoon. Set it aside to cool while you prepare the other ingredients.
Third step - Add the whipping cream, powdered sugar, and crushed cardamom seeds to a mixing bowl and whip on medium speed.
Fourth step - I like my cream light and airy, but feel free to whip it a little more if you want it to have a more set texture.
The last step is to peel and dice the mangoes. Once everything is well chilled, layer everything for the final presentation.
Expert Tips
- Add the cornstarch - The 2 teaspoons of cornstarch helps thicken the mango puree and make it glossy. This helps with the presentation of the dessert.
- Use powdered sugar - Powdered sugar is essential when whipping cream. If you have none, grind granulated sugar and add half a teaspoon of cornstarch.
- Marinate the mangoes - Unless you're using Pakistani or Indian mangoes, add some sugar to the diced mangoes.
Recipe FAQS
Some great flavor pairings that will add more flavor to this dessert are strawberries, pineapple, and coconut.
Basil seeds taste great in milk-based desserts like falooda or in fruit juices like mango juice. Use them instead of chia seeds next time you make a favorite recipe.
The mango dessert can be stored in the fridge for up to 2 days. I don't recommend freezing it as the texture of the fruit will change.
Other mango recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Mango Dessert Recipe
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Ingredients
- 1 can mango pulp (see notes)
- ¼ cup basil seeds (see notes)
- 1 cup heavy whipping cream
- ¼ cup confectioners sugar
- 2 teaspoon cornstarch
- ¼ teaspoon cardamom powder (see notes)
- 3 mangoes (see notes)
- ⅛ cup sugar (optional)
- 2 tablespoon pistachios
- Edible Flowers (optional)
Instructions
- Take the mango pulp from the can and thicken it with the cornstarch. Set it aside to chill. (see notes)
- Soak the basil seeds in some water for ½ an hour to absorb the liquid from the pulp and plump up.
- Peel and cut the mangoes (If the mangoes are sour, mix the ⅛ cup sugar with them and set aside in the fridge to use later)
- Whip the cream with the sugar and cardamom powder until it forms soft peaks. (see notes)
- Once everything is ready, layer the mango/basil mixture with the cream, top with some mangoes, and garnish with the pistachios and edible flowers.
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