Mango Sandesh- A healthier delicious traditional Mango Indian dessert recipe
Indulge in the exotic flavors of India with this traditional delightful Mango Sandesh recipe! Perfect for those seeking a healthier dessert, this recipe combines the luscious sweetness of ripe mangoes with the creamy texture of Sandesh, a beloved Bengali treat. Whether you're a mango enthusiast or simply craving a taste of authentic Indian cuisine, this dish is sure to satisfy your sweet tooth. Made with very simple ingredients this Indian dessert will blow your mind. Follow along as I guide you through the steps to create this delectable dessert, brimming with the goodness of fresh mangoes and the richness of dairy. It just melts in your mouth!
Happy Cooking!
Servings: 8-9 servings
Prep Time: 10-15 mins
Cooking Time: 20-25 mins
Rest Time: 30-40 mins
Total Time: 1-1.5 hours
Ingredients:
1.5 litres whole milk
2 tbsp vinegar
2 tbsp water
3-6 tbsp powdered sugar, depending on mango sweetness
2 tbsp milk powder
3-5 tbsp whole milk
3-5 ripe mangoes cut into small pieces; ideally, use Alphonso or Kesar mangoes
Directions:
Mix water and vinegar and keep aside. Layer a strainer with cheesecloth over a bowl and keep aside.
In a heavy bottom pan put milk to boil on medium heat. Stir occasionally so the bottom doesn’t burn.
Once the milk comes to a boil, turn off the heat and let the milk cool for 2-3 minutes.
Pour the vinegar water into the milk and mix it. The milk will separate.
Pour it through the cheesecloth to collect the cheese curds. The water that strains out is whey which you can use for cooking.
Wash the cheese curds with running cold water well rinsing out the vinegar taste.
Now gather the edges of the cloth, tie it, and twist it. Let it sit for 30 minutes over the strainer. Do not let it sit for more than 30 mins otherwise, it will become too dry. The chenna is ready.
Put the Chenna on a plate and add powdered sugar. Using your palms knead it well till smooth and soft. It can take 5-7 mins. Knead well so it’s fine.
Add milk powder and milk and knead again till smooth.
Squeeze the juice off the mango seeds and mix well.
Transfer the mixture to a bowl.
Add most of the chopped mangoes and mix. Reserve some aside to top and serve.
Let it cool and flavors infuse in the fridge for 3-4 hours. Take it out of the fridge 15 minutes before serving.
Top with the reserved mangoes and serve in bowls.
Notes/Tips:
Do not add too much milk powder, since it can dry it out.
Knead the chenna well so it is soft and fine.
This lasts well in the fridge for 2 days. The freshness goes away!
