Mango Rasmalai is a spectacular Indian dessert. The classic dessert, ras malai, is paired with exotic fruity mango for a refreshing and creamy sweet treat.
I’ve made a cheats version using store bought but you can easily make rasmalai and mango pulp at home.
I’m a firm believer in making as many homemade dishes as possible! But sometimes, it’s just more convenient to go to the supermarket. Maybe you’ve got last minute guests coming? Or maybe you just want a dessert quick. In these scenarios, store-bought is a life saver!
To make shop bought rasmalai sparkle just that little bit more, I’ve added in mango pulp. The mango adds extra depth of flavour and also gives a gorgeous colour.
It’s similar to mango kheer , mango paneer kheer and mango shrikhand – creamy goodness made refreshing with mango!
It’s the perfect dessert for mango lovers and you can serve it for any special occasion or festival like Raksha bandhan, Diwali, Thanksgiving or Eid.
Ingredients notes
It’s as simple as it gets …
Rasmalai – ready made (available in Indian stores and supermarkets such as Tesco, Asda, Sainsbury’s and Morrisons GB) or make your own (recipe link above in the introduction). TIP – if serving for a larger party, use angoori rasmalai as the pieces are smaller.
Mango pulp – again you can use ready made (easily available in Indian grocery stores) or make your own fresh mango puree with fresh mangoes. I like to use alphonso mangoes or kesar mangoes when they are in abundance in the summer season.
Garnishing :
Garnish with chopped pistachios and optionally rose petals. If you can find fresh mangoes, peel and cut into cubes and garnish on top of the mango rasmalai.
Storage
Store mango rasmalai for 3-4 days in the fridge. Serve chilled.
You can also freeze ras malai in a freezer safe container for 1 month and allow to thaw naturally at room temperature. You may notice however that the texture changes.
Other mango sweets/desserts
Mango Peda
Mango Biscotti
Vegan Mango and Coconut Cake
Mango Coconut Ladoo
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Mango Rasmalai
Equipment
- 1 Mixing bowl
Ingredients
- 1 cup Mango pulp
- 2 cup Rasmalai with 10 angoori ras malai balls/chenna.
Instructions
- Mix mango pulp with the milk cream/basundi in a mixing bowl.
- Add in the rasmalai balls/chhena.
- Allow the flavours to soak in the chhena for 1 hour in the refrigerator.
- Serve in a bowl and sprinkle chopped pistachios and dried rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango Rasmalai
Equipment
- 1 Mixing bowl
Ingredients
- 1 cup Mango pulp
- 2 cup Rasmalai with 10 angoori ras malai balls/chenna.
Instructions
- Mix mango pulp with the milk cream/basundi in a mixing bowl.
- Add in the rasmalai balls/chhena.
- Allow the flavours to soak in the chhena for 1 hour in the refrigerator.
- Serve in a bowl and sprinkle chopped pistachios and dried rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make this extra creamy eggless eggnog with cashews and heavy cream that can be served warm or chilled. My version is non-alcoholic but its easy to make boozy.
Taste’s delicious in this cosy Eggnog Latte that’s a Starbucks copycat recipe.
Put on your Christmas jumpers and celebrate the season with this luxuriously creamy and sweet EGG-FREE NOG that is full of holiday cheer!
Traditional eggnog is a rich, creamy holiday drink made from milk, cream, sugar, whipped eggs, and spices like nutmeg, often served chilled. It can be enjoyed plain or spiked with spirits such as rum, brandy, or bourbon for an added festive kick.
My version is an egg-free eggnog which is also non-alcoholic and can easily be made vegan too. Whether you are a die-hard eggnog fan or newbie have a go at making this recipe and I think you’ll be surprised how wonderful homemade eggless eggnog can be!
This luscious winter beverage is made from blends of cashews, milk, sugar, cream, and spices totally from scratch! It avoids the use of raw eggs.
When temperatures are dropping into the single digits hot drinks are just what you need! Picture steaming hot teas, such as Karak Chai , Masala Chai or Cardamom Chai or hot milks such as Indian Almond Milk (Badam Doodh) and Saffron Milk .
But when it’s Christmas time, egg-free nog is the part of the parcel. Sit next to the fire, sipping eggnog, hot or cold, is what the festive season is all about.
Ingredients notes
Dairy milk – For a super rich nog I have used whole milk but you can use semi-skimmed too.
Nuts – Cashews lend creaminess and thicken up the nog in replacement of the egg.
Sugar – Granulated works fine but you can use honey, maple syrup or agave syrup. To avoid refined sugar, use dates, maple syrup or agave syrup.
Spices – ground cinnamon, nutmeg and a pinch of cardamom. Traditionally nutmeg and cinnamon are used but you may use clove, ground ginger, five spices or pumpkin spices. We have added cardamom in this recipe. If you really want to be adventurous why not try even Garam Masala.
Cream – I’ve used double cream to make the nog extra rich and creamy.
Vanilla extract – Vanilla adds warmth. Optional.
Serving suggestion
If you want to serve warm and frothy nog, serve as soon as you remove it from the heat and drink it right away.
If you like cold nog, bring it to room temperature then keep in the refrigerator for a couple of hours before serving.
You can alternatively spoon on whipped cream for an extra luxurious touch. Add a sprinkle of cinnamon powder and/or nutmeg.
It’s delicious with these saffron clementine rolls on the side.
Storage
You can store eggnog in the refrigerator for 5-6 days. It may thicken due to the cashews, in which case, add a splash of milk.
Leftover egg-free nog can be used in making egg nog latte, cookies, pancakes, cheesecake, French toast or bread pudding.
Pro Tips
- Always use a heavy bottom pan when working with milk, this will prevent milk from sticking to the base. Wash the pan with the cold water first before adding milk to it.
- Do not use stale or rancid cashews, it will taste bitter.
- It’s best to use fresh nutmeg and cardamom powder for this recipe.
Other Christmas recipes
Christmas Jam
Chocolate Orange Christmas Truffles
Cranberry Mocktail
Non Alcoholic Mimosa Mocktail
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Eggless Eggnog
Equipment
- 1 Blender
- 1 Saucepan
Ingredients
- 500 millilitres milk whole milk
- 100 millilitres cream heavy cream/double cream
- 100 gram cashews
- 6 tablespoon sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- 1 teaspoon vanilla
- Plus extra whipped cream to serve optional
Instructions
- Soak cashews in hot water for 10-15 minutes. Then blend with some milk in the blender until smooth.
- In a pan, to the remaining milk add the cashew cream, sugar, spices and vanilla. Slowly bring the mixture to a low boil.
- Gently simmer for another 3-4 minutes or until it thickens a little.
- Turn off the heat and add the double cream and if making boozy, add rum or bourbon.
- To serve warm, serve in a small tempered cup or glass, add whipped cream and sprinkle nutmeg or cinnamon powder.
- To chill, allow the eggnog to come to room temperature and refrigerate until chilled.
- Serve with whipped cream and sprinkle cinnamon powder.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2019.
