5 Delicious Mango Desserts To Enjoy Before The Season Ends-Fashion Times Magazine

mango dessert

 The thing about mangoes is that they don’t just fill your tummy but also your heart. We’ve never come across a single person that’s not felt highly content after eating this god-made fruit. Mangoes are loved by everyone all around the world and it’s interesting to see those unique twists in recipes; be it our desi-styled mango lassi or western themed, pancakes.

There are so many things you can make out of it. So, like us, if you too are a diehard mango lover, you must try these 5 quick and easy recipes before the season ends. Go!


Mango Delight

mango delight


Mango (cut into cubes): Two cups

Fresh Cream (whipped): One cup


For Shake:

Mango pulp: Two cups

Milk: One cup

Sugar: Half cup


Method: Set the mango cubes in the base of your serving dish or glass. Make a thick shake and pour it on the mango cubes. You may add more layers if you like. Refrigerate it for two hours until it gets set. Pour the whipped cream on top and refrigerate for five hours. Serve Chilled!


(Serves 4-5)


Mango Lassi 

mango lassi


Yogurt: Half Kg

Mango Puree: One Cup

Milk: Half cup

Sugar: Four tablespoons

Desiccated coconut: Two tablespoons

Mint leaves: For garnishing

Crushed Ice: as required


Method: Add all the ingredients together in a blender. Blend it well. Garnish it with mint leaves. Serve Chilled!


(Serves 3-4)


Mango Kheer 



Milk: Three liters

Green Cardamon (small): Four

Sugar: One-fourth of a cup

Rice (soaked and grinned): Four tablespoons

Condensed milk: Half cup

Khoya: 250 grams

Mango Puree: One cup

Kewra water: One teaspoon

Almonds & Pistachio (blanched): as required



Pour milk in a pan, add cardamon. Let the milk simmer at a low flame for around an hour. When the milk changes color, i.e. from white to pink, add rice. Cook it for another fifteen minutes while stirring at regular intervals. Add condensed milk, sugar, mango puree and khoya. Cook until it starts to get a thick consistency. Turn off the flame add kewara water. Dish out, garnish it with almonds and pistachios. Serve chilled!


(Serves 5-6)


Mango Bread

mango bread


Butter: Eight ounces

Caster sugar: Eight ounces

Flour: Twelve ounces

Baking powder: Half teaspoon

Baking soda: One and a half teaspoon

Salt: Quarter teaspoon

Yogurt: Six ounces

Eggs: Four separated

Diced Mangoes: One cup

Walnut (chopped): Half cup (optional)



Grease your baking tin and keep aside. Beat the butter by gradually adding in sugar. Add egg yolks, beat till it becomes crème. Add in the yogurt. Beat the egg white until stiff and fold in the mixture. Sieve flour, baking powder and soda together. Gently fold in the mixture and add the diced mangoes. Mix well. Pour the mixture into the baking tin. Bake at 180 degrees for forty-five minutes.


(Serves 4-5)



Mango Pancakes

Mango pencake


Egg: One

Mango puree: One cup

Milk: One cup

Butter: One tablespoon

Baking powder: Two tablespoons

All-purpose flour: One cup

Oil: One teaspoon



Heat butter for thirty seconds and set aside. Add mango puree in a bowl, mix in butter and egg. Whisk well. Fold in all-purpose flour and baking powder to the liquid mixture. Ensure no lumps are forming. Keep the batter thick and dense inconsistency. A non-stick pan is a must over here. Grease the pan very lightly with a brush and pour in a quarter of that batter onto the pan. Make a circular shape. Cook on low to medium flame for over 5 minutes on each side until perfectly brown. Serve with diced cold mango pieces on top.


(Serving: makes 10 pancakes)



Do try, and let us know in the comment section about your experience with these fun mango recipes.

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