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Photo of Mango Sandesh by Aishwarya Lahiri Khanna at BetterButter

Mango Sandesh

Aishwarya Lahiri Khanna
0 minutes
Prep Time
60 minutes
Cook Time
0 People
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Recipe Tags

  • Veg
  • Diwali
  • West Bengal
  • Blending
  • Dessert

Ingredients Serving: 0

  1. 1.5 liters of Milk. You can use full cream milk.
  2. 2 tbsp Lemon juice/vinegar but you might need more.
  3. 6-8 tbsp powdered Sugar
  4. 4 tbsp Milk powder
  5. A pinch of Cardamom powder optional
  6. 1-1.5 tea cups of Mango puree/canned pulp.
  7. Sliced Almonds/ pistachios
  8. Silver foil for garnish totally optional.
  9. Oil for greasing


  1. Add milk to a saucepan and bring it to boil. When the milk starts to boil, add in lemon juice or vinegar and on low flame stir until whey runs clean.
  2. Strain using cheesecloth or colander or strainer. Rinse under running water for 2-3 minutes to remove the lemon smell.Leave this to drain for 45 minutes. By now most of the water will be drained and it will be easy to handle.
  3. Take this cheese in a large bowl or plate. Gently mash with your heel of the hand till it turns smooth. Alternatively you can crumble the cheese in food processor till smooth. (Smooth means, smooth to touch, not liquid.)
  4. This is very important step in the recipe. You can check the pic, the cheese is still grainy.
  5. Now add sugar and mash again. Add this to a non-stick pan or heavy bottomed saucepan along with mango puree and milk (if you are using cardamom powder, then add it).
  6. Now turn on the heat and on medium to high, cook by stirring continuously to avoid burning at the bottom. If you see larger particles of cheese, then using ladle/karchi mash them up. The mixture has to be dry with little moisture.
  7. Cook till it looks like the same in the picture above. Leave this to cool for 7-8 minutes or till you can handle it. Be careful not to cool this mixture completely as it will not hold.
  8. You can use Sandesh mould or grease any fancy looking pudding bowl. Now take heaped ½ tbsp. of mixture and press in into mould. Adjust the amount of mixture depending on the size of the bowl or mould.
  9. Gently press it to shape. Carefully remove it. If it breaks then lump it and press it again in the mould.
  10. You can even form them into balls. Garnish with sliced nuts on top and arrange on a plate and serve upon cooling.

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Pooja Lodaya
Pooja Lodaya   Apr-14-2016


Archana Jalan
Archana Jalan   Apr-14-2016

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