Melt in your mouth instant Mango Peda
- Vegetarian Indian dessert
- Easy to make in under 30 minutes
- Fasting / Vrat friendly sweet
Make delicious mango pedas that melt in your mouth using mango pulp! Pedas are a popular traditional Indian sweet.
It’s no secret that mangoes are known as the King of fruits in India and making mango peda is a great way to use mango pulp with this easy recipe.
These creamy pedas are made stovetop and make great gifts during holidays such as Diwali. You can use fresh mango pulp or canned mango pulp (unsweetened).
While the traditional method to make peda is using khoya or mawa (reduced milk solids) or paneer this recipe takes an easy approach and uses ricotta cheese in its place. It gives a delicious flavor for a moist creamy, sweet bite!
If you want to use ricotta cheese, you can add mango pulp to my ricotta cheese peda recipe or kesar peda recipe.
You can also use extra mango pulp to make aam ras or to make a no bake mango cheesecake.
Only a few main ingredients are needed to make this easy mango peda recipe.
Mango pulp – you can use fresh mango pulp from pureed mangoes or you can use canned mango pulp. Alphonso or Kesar mango pulp tastes especially delicious. If using canned mango make sure it does not have any added sugar.
Milk powder – use full fat milk powder otherwise the peda may come out dry
Ghee – this adds a yummy depth of flavor, if you don’t have you can substitute butter
Heavy cream / heavy whipping cream – adds that melt in your mouth quality to the mango peda
Condensed milk – use a good quality brand (has sugar in it so you don’t need sugar separately).
Saffron and cardamom powder – while you don’t need to add te=hese, I think it makes the peda taste even better and gives you a kesar mango peda taste!
Optional: Crushed or chopped pistachios for garnish. You may or may not want to use these depending on the shape of pedas you make.
How to Make Kesar Mango Peda Recipe
Tools: Highly recommend using a nonstick pan.
Crush saffron strands and put into small bowl of warm milk, let sit a few minutes. Then, heat ghee in a pan on medium heat.
Add condensed milk and mix. Let cook for about 2-3 minutes. Then, add milk powder.
Add milk powder, turn gas to between low – medium heat and mix well. Cook until mixture begins to form into a paste like mix, pulling away from the pan.
Add mango pulp and saffron / heavy milk mixture. Mix until combined well. Mixture will come together in 3-4 minutes. Turn off gas.
Turn out the mixture onto a piece of parchment paper and let it cool. Once cooled, knead with parchment paper to help smooth out the mixture which will result in a creamier bite and remove any clumps.
Tip: You will see the mixture pull away from the sides of the pan that’s when you know it is ready! Don’t leave it for a long time as the mixture can dry out, resulting in a dry, chewy peda.
Making Peda Shapes and Decorating
There are two ways to make peda shapes
Traditional way: Roll pieces of the dough in between your hands to make a smooth ball shape. Lightly press the center of the peda to make a shallow hole. Place crushed pistachios as garnish.
See my milk peda post for pictures showing the traditional way.
Use a Milk Cake mold: Not traditional, but easy to use and makes beautiful shapes! Search online for milk cake molds. They are very easily available on Amazon.
To use the milk cake mold, simply take a ball of peda mixture, place the milk cake mold over it and press down on the top. It is like a stamp. Press firmly and release. Lift up the mold/stamp and you will have a beautiful design!
One time for Janmashtami, I decorated the pedas with the design of peacock feathers. So, you can definitely get creative with the shapes and decorations!
Storing Kesar Peda
Peda can be made ahead of time and stored in an airtight container. Since it is a milk product, I recommend using within a week or so. Keep it refrigerated.
- 1 Non stick pan
- 1 Parchment paper
- 1 mold or cookie stamp optional for making shapes
- ½ cup mango puree 130g
- 1½ cup milk powder
- ¼ cup heavy cream
- ½ cup condensed milk
- 1½ tbsp ghee
- 1 pinch saffron strands
- Crush saffron strands and mix with warm milk.
- Heat ghee on medium in a nonstick pan. Add condensed milk and mix well.
- After 2-3 minutes add in the milk powder and mix to combine.
- It will take another 2-3 minutes to combine.
- Then, turn heat to between low-medium. Add mango pulp and saffron heavy cream mixture.
- Mix to combine. Mixture will pull away from pan to form a paste like mixture in 3-4 minutes.
- Turn out mango peda mix onto a parchment paper. Once cool enough to handle (few minutes), knead the dough by using the ends of the parchment paper so you don't have to touch it directly.
- I like to form a log with mixture, cut into about equal pieces and use those to make peda shapes.
- Turn into balls and make peda shapes. See post for more information on shaping the peda.
- Garnish with pistachios and serve.