Mango rabdi is a rich, creamy and delicious Indian dessert that is usually made and enjoyed in the hot summer months, when the tropical fruit is in abundance.
The simplest form of this dish needs just 4 simple ingredients, and it’s amazing how little effort is needed to put this decadent dessert together.
The rabdi is best served after your meals, but you can also make it in a big batch for a houseparty, and it is sure to be a total hit with everyone.
Ready to give this recipe a try? Here’s all you need to know about it before you do.
Ingredients For the Recipe
You will need just 4 simple ingredients to make the mango rabdi.
- Milk: 2 cups
- Cardamom pods seeds: 2 pods (take the black seeds out)
- Fresh mango pulp: ½ cup
- Sugar (optional): 3-4 tablespoon or as per taste
How to Make the Mango Rabdi
Once you have the ingredients ready, here is what you will need to do to make this delicious Indian sweet dish
Heat the milk in a deep bottomed saucepan.
Let the milk simmer and let it boil until the quantity reduces by half. Turn off the heat.
Next, add the cardamom seeds and mix.
Add the mango pulp and sugar (optional) next and mix well. Sugar is optional because sometimes the mangoes can be extremely sweet and sugar is not required.
It is recommended to taste the mango pulp and decide on whether to add the sugar or not.
Take small earthen cups and fill the prepared mixture into them.
Cover the mouths with cling film and chill for about 12 hours.
Serve as a delicious summer dessert.
Frequently Asked Questions
While the simplicity of this rabdi is what makes it such a winner, you can add in a few other ingredients to take the deliciousness of this dessert up a notch.
Chopped nuts are an absolute classic you just can’t go wrong with. You can choose to top the rabdi with some crushed pistachios and almonds. This will lend the rabdi a nice bit of texture and some added element of deliciousness.
If you have any leftovers, you can cover them up in cling wrap and refrigerate them for up to 2 days if not more.
Since the rabdi is best enjoyed chilled, you can serve it right out of the refrigerator.
Tips & Tricks to Make the Mango Rabdi
While the process of making this mango rabdi is super simple, having these little tips and tricks handy can really make a difference.
- I would highly recommend using full fat milk to make this mango rabdi. This will help make the dish super creamy and delicious.
- If you don’t have an earthen cup, you can use any regular desert cup to pour the rabdi mixture in.
- You can use any kind of mango to make a mango pulp, but for best results use Alphonso mangoes as they have the perfect balance of sweetness and the delicious and refreshing mango taste.
- Remember to use fresh, ripe mangoes to make the mango pulp. The mangoes should ideally be really sweet, so that you don’t need to use a lot of sugar to sweeten it even more.
- To lend the rabdi a more pronounced yellow color, you can also add a couple of saffron strands to the milk while it is on heat.
- To make the mango rabdi more creamy and delicious, you can stir a couple of tablespoons of milk powder into it after it has been taken off heat.
- I love my rabdi to be extra creamy, and if you do too, you can also stir in a tablespoon or thick cream.
- Don’t forget to garnish the rabdi with a few pieces of chopped mangoes on the top, along with a sprig of mint leaves if you really want to go the extra mile.
Serving Ideas & Suggestions
This creamy and delicious mango rabdi tastes best when chilled. This is a dessert that is meant to be enjoyed after any meal but you can also have it at any time of the day when you are craving for a little sweet treat.
If you enjoyed making this Indian sweet dish and are inspired to try some more Indian dessert recipes, here are a few good ones you might want to check out
- 2 cups Milk
- 2 pods Cardamom pods seeds, (take the black seedsout)
- ½ cup Fresh mango pulp
- 3-4 tablespoon Sugar , (optional)
- Heat the milk in a deep bottomed saucepan.
- Let the milk simmer and let it boil until the quantity reduces by half. Turn off the heat.
- Next, add the cardamom seeds and mix.
- Add the mango pulp and sugar (optional) next and mix well. Sugar is optional because sometimes the mangoes can be extremely sweet and sugar is not required. It is recommended to taste the mango pulp and decide on whether to add the sugar or not.
- Take small earthen cups and fill the prepared mixture into them.
- Cover the mouths with cling film and chill for about 12 hours.
- Serve as a delicious summer dessert.