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7 min
04/05/2026
Mango dessert recipes capture the joy of sunshine, with none of the sweltering heat, and are the best way to enjoy summer’s favourite fruit. Juicy, sweet, with just a hint of tart, mangoes fit perfectly into desserts, from regional favourites like aamras to fusion treats like the cheesecake. This summer, don’t swipe right on the final order, just on the ingredient list – and try your hand at these popular mango desserts.
People, most of the time, never have just one favourite mango dessert recipe. The list is usually long, constantly being modified, and forever on the lookout for a new addition. That’s just the magic of the sugary, juicy mango and classic desserts at play. This is why, when this list of popular mango desserts, with detailed recipe instructions and tips, was curated, the focus was on bringing together different styles, textures, and cuisines. Because when it comes to the mango season and desserts, there’s nothing wrong with being spoilt for choice.
Aamras literally translates to mango nectar (aam - mango; ras - nectar/juice), and that’s exactly what this thick, creamy dessert is. A form of flavoured mango puree, aamras is primarily made from the pulp of ripe, sweet mangoes—most commonly Alphonso or Kesar varieties. Depending on the recipe and the sweetness of the fruit, sugar or jaggery may be added, along with cardamom powder (for an aromatic touch). You can consume aamras as is, after a meal, snack on it with dhokla, or turn it into a meal and consume it with pooris or parathas. This mango dessert recipe is native to both Maharashtra and Gujarat.
How to make aamras?
Peel and chop 2 cups of ripe mangoes (Alphonso/Kesar preferred) and add to a blender. Blend into a smooth puree without adding water.
Add 2–3 tbsp sugar or 1–2 tbsp grated jaggery (adjust based on sweetness) and ¼ tsp cardamom powder, then blend again till smooth and slightly thick.
If the texture feels too thick, add 2–3 tbsp cold milk or water and blend briefly to loosen.
Chill for 30–60 minutes before serving, or serve immediately if mangoes are already cold.
Cooking tip: Use fully ripe, non-fibrous mangoes—stringy or sour mangoes will ruin both texture and taste, and no amount of sugar can fix it.
A no-cook creamy dessert, mango shrikhand or amrakhand, is made by just four ingredients: hung curd, ripe mango pulp, sugar, and cardamom. Sweet to taste, with a velvety texture, the dessert is often enhanced with saffron and nuts – especially when preparing for a formal gathering. It is time-consuming because straining the curd takes time, and so does refrigerating the blended mix. But every cool, creamy bite is worth the effort and time invested.
How to make amrakhand?
Tie 2 cups of curd in a muslin cloth and let it hang for 6–8 hours (or overnight in the fridge) to remove excess whey, yielding thick hung curd.
In a bowl, combine the hung curd with 1 cup mango pulp (from ripe mangoes) and 3–4 tbsp powdered sugar. Whisk until smooth and lump-free.
Add ¼ tsp cardamom powder and a few strands of saffron soaked in 1 tbsp warm milk. Mix well to combine.
Chill the mixture for 1–2 hours before serving to allow it to firm up slightly and develop flavour.
Mango dessert recipes don’t get simpler than this, which explains why it’s a popular dish. The kulfi comes together in just five minutes, and then it’s all about refrigeration. Kulfi is actually one of India’s oldest desserts, often called “Indian ice-cream”; its popularity lies in how it is easy to make and even easier to customise.
How to make mango kulfi?
In a bowl, combine 1 cup thick mango pulp, ½ cup condensed milk, and 1 cup full-fat cream. Whisk until smooth and well blended.
Add 2–3 tbsp chopped nuts (pistachios/almonds) and ¼ tsp cardamom powder, and mix gently.
Pour the mixture into kulfi moulds or small cups, cover, and freeze for 6–8 hours or until set.
To serve, unmould by briefly dipping the mould in warm water and pulling the kulfi out gently.
Yes, most mango dessert recipes yield creamy results, and this one’s no exception. A rice pudding, traditionally served in earthen pots, phirni is ideal for summer because it’s quick to make and uses readily available ingredients. The original phirni is made with ground rice or rice flour cooked in milk; this one adds mango puree to the mix.
How to make mango phirni?
Soak 2 tbsp basmati rice for 30 minutes, then grind it into a coarse paste using a little water.
In a pan, bring 2 cups of milk to a boil, then add the ground rice paste and cook on low heat, stirring continuously to avoid lumps.
Once thickened (10–12 minutes), add 3–4 tbsp sugar and cook for another 2–3 minutes. Turn off the heat and let it cool slightly.
Stir in ¾ cup mango puree and ¼ tsp cardamom powder, mix well, and chill for 1–2 hours before serving.
Important: Make sure the phirni has cooled slightly before adding mango puree—adding it to very hot milk can split the mixture and dull the flavour.
It has a beautiful, pale yellow sheen and a vibrant, tropical flavour (from the mango puree) with the subtlest hint of tang (from the cream cheese). And all of it happens with zero baking. Like many other mango dessert recipes, mango cheesecake is also popular for its ease of cooking and the creamy mouthfeel.
How to make mango cheesecake?
Crush 150 g digestive biscuits and mix with 70 g melted butter. Press into a lined pan to form the base and refrigerate for 20–30 minutes.
In a bowl, beat 200 g cream cheese with ½ cup powdered sugar until smooth. Add 1 cup mango puree and mix well.
In a separate bowl, whip 1 cup of cream to soft peaks and fold it gently into the mango mixture.
Pour the filling over the base, smooth the top, and refrigerate for 6–8 hours or until set.
Mango cheesecake is easy, but for something even easier (shorter prep and fewer ingredients), there is the mango mousse. Light, airy, and whipped, this is a minimalist mango dessert recipe that relies more on the technique (the blending and whipping) than a medley of ingredients. It’s also why this is perfect for a party — you can prep it in just 15 minutes and let it refrigerate, leaving you ample time and effort to focus on the mains.
How to make mango mousse?
Blend 1 cup mango puree with 2–3 tbsp powdered sugar (adjust to taste) until smooth.
Whip 1 cup chilled cream to soft peaks using a hand whisk or mixer.
Gently fold the mango puree into the whipped cream, being careful not to deflate the mixture.
Spoon into serving glasses and refrigerate for 2–3 hours before serving.
Tip: For a richer, firmer mousse, add 2-3 tablespoons of cream cheese or condensed milk.
If you’re looking for something a little more decadent, or simply want to try a more intermediate mango dessert recipe, make this mango upside-down cake. A soft, buttery sponge cake topped with caramelised mango slices, this dessert is unlike any other creamy delight on the list. The light, airy crumb of the cake is balanced by the slightly sticky, sweet-tart mango topping, making it a popular choice for both casual baking and special occasions.
How to make mango upside-down cake?
Melt 3 tbsp butter with ¼ cup brown sugar in a pan and pour into a greased cake tin. Arrange sliced mango (1–2 mangoes) over this layer.
In a bowl, whisk 1 cup flour, ½ cup sugar, 1 tsp baking powder, and a pinch of salt. In another bowl, mix ½ cup milk, ¼ cup oil or melted butter, and 1 tsp vanilla. Combine wet and dry ingredients.
Pour the batter over the mango layer and bake at 180°C for 30–35 minutes or until a toothpick comes out clean.
Let it cool slightly, then invert onto a plate while still warm so the caramelised mango topping releases cleanly.
Important: Don’t let the cake cool completely before flipping, as this can cause the caramelised mango layer to stick to the pan.
Apart from setting the table and dining, tableware knowledge also includes pointers on table setting, utensil handling, utensil resting, and napkin settings.
Mango variety: Use non-fibrous, sweet mangoes like Alphonso or Kesar for the best texture and flavour.
Sweet, not tangy, with dairy: Pair dairy products only with sweet mangoes; if using tangier mangoes, reduce acidity.
Avoid heat after adding mango: Once you add mango puree to a dish (especially dairy-based), avoid cooking it further. Heat dulls the fresh flavour and can cause curdling.
Strain for smoother texture: If your mango pulp feels slightly fibrous or grainy, pass it through a sieve before using. This makes a noticeable difference in creamy desserts.
Serving temperature: Most mango desserts taste best when thoroughly chilled for several hours before serving.
Layer flavour, not just mango: Mango pairs well with cardamom, saffron, coconut, and citrus. Adding a secondary flavour prevents the dessert from tasting one-note.
Watch water content: Very juicy mangoes can thin out mixtures (like mousse or cheesecake). Reduce added liquids or slightly increase thickening agents to maintain consistency.
Mango dessert recipes bring the best of the tropical fruit to your plate. From no-bake creamy delights to airy, spongy cakes, this list makes sure that your dessert tray is always fit for the season but never monotonous.
Yes, frozen mango works well for most recipes. Thaw it completely and blend into a smooth puree before using.
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