This summer, treat yourself to a delightful and traditional Indian dessert – Mango Rabri. This rich, creamy, and flavorful dish combines the goodness of thickened milk (rabri) with the sweet, tropical essence of fresh mangoes. It’s a perfect way to beat the heat and satisfy your sweet cravings.
What You’ll Need
- For the Rabri: Full-fat milk
- For Flavor & Texture: Almonds, cashews, pistachios, green cardamom pods (or cardamom powder), sugar
- The Star Ingredient: Fresh, fiber-free mangoes (Safeda variety recommended for its sweetness and lack of fibers)
Crafting Your Mango Rabri
The process of making Mango Rabri involves patiently reducing milk and then combining it with the delightful flavors of nuts, cardamom, and of course, mangoes!
Step 1: The Art of Thickening Milk
Start by pouring milk into a heavy-bottomed pan or kadai. Bring it to a boil, and as a creamy layer (malai) forms on top, gently push it to the sides of the pan. Continue stirring the milk, making sure to scrape the bottom to prevent sticking. This process, done over medium to medium-high flame, will slowly reduce the milk to about one-third of its original volume, leaving you with a thick, luscious base filled with visible strands of cream (lacchedar rabri).
Step 2: Preparing Your Flavor Enhancers
While the milk is simmering, finely chop your almonds and cashews. Remember to reserve a small amount for garnishing later. For the aromatic touch, peel and crush green cardamom pods into a fine powder. If you’re short on time, half a teaspoon of store-bought cardamom powder works just as well. Don’t forget to chop some pistachios for garnish too!
Step 3: The Mango Magic
This is where the summer magic truly begins! Peel your mangoes and cut the pulp into small, bite-sized pieces. The chef highly recommends using Safeda mangoes for this recipe. Their natural sweetness and lack of fibers make them ideal for a smooth and enjoyable rabri. While you can lightly mash some pieces for a different texture, finely cut pieces are preferred for a distinct mango flavor in every spoonful.
Step 4: Bringing It All Together
Once your milk has transformed into the desired thick, lacchedar rabri, gently scrape down all the cream from the sides of the pan and stir it back into the mixture. Reduce the flame to very low and add sugar to your taste (around 70-80 grams is a good starting point). Mix until the sugar completely dissolves.
Now, it’s time to incorporate the chopped cashews and almonds (reserving some for later). Turn off the heat and remove the rabri from the stove. This is crucial! Add your finely chopped mango pieces and mix them thoroughly into the warm rabri. Finally, stir in the cardamom powder for that irresistible aroma.
Serving and Storing Your Delight
Transfer your freshly made Mango Rabri into a beautiful serving bowl. Garnish generously with the reserved mango pieces, chopped cashews, almonds, and pistachios.
You can enjoy this delectable dessert immediately, but for an enhanced flavor and a more refreshing experience, chill it in the refrigerator for at least two hours before serving. Mango Rabri can be stored in the refrigerator for 3-4 days, allowing you to savor this summer treat for a few days!
Enjoy making and indulging in this delightful Homemade Mango Rabri! Let me know if you’d like any other recipes or tips!