Irresistible Instant Mango Peda: A Quick 3-Ingredient Indian Sweet Recipe

Prepare to delight your taste buds with our incredibly easy and utterly delicious Instant Mango Peda recipe. This traditional Indian milk-based sweet, reimagined for modern convenience, requires only three main ingredients and comes together in less than 20 minutes! Forget complex culinary techniques; this hassle-free dessert is perfect for satisfying your sweet cravings, celebrating festive occasions, or simply enjoying a burst of tropical mango flavor anytime.

Peda is a cherished delicacy in Indian cuisine, traditionally crafted from khoya (also known as mawa or evaporated milk solids), sugar, and various flavorings. While the authentic process can be time-consuming, involving slow reduction of milk, our instant version offers all the rich taste and satisfying texture without the extensive effort. By utilizing readily available milk powder and fresh mango pulp, we’ve created a shortcut to this beloved sweet, making it accessible to even novice cooks. Get ready to impress your family and friends with this vibrant, aromatic, and remarkably quick dessert.

Understanding Peda: Traditional vs. Instant Mango Peda

At its heart, Peda is a semi-soft, fudge-like sweet deeply ingrained in Indian cultural celebrations and daily life. The classic preparation involves simmering full-fat milk for hours until it thickens into a solid mass known as khoya. This khoya is then sweetened, flavored with cardamom or saffron, and shaped into small, often flattened, discs. The texture is usually grainy and melt-in-your-mouth, a testament to the slow cooking process.

However, in today’s fast-paced world, the idea of spending hours over a stove can be daunting. This is where our Instant Mango Peda recipe shines. By substituting khoya with milk powder, we significantly cut down the preparation time. When combined with ghee and fresh mango pulp, the milk powder transforms into a rich, flavorful dough that mimics the traditional texture remarkably well. The vibrant hue and natural sweetness of mango elevate this instant peda, making it an exquisite seasonal treat or a delightful dessert year-round if you opt for canned pulp.

Why You’ll Adore This Instant Mango Peda Recipe

There are numerous reasons why this Instant Mango Peda will become a staple in your recipe collection:

• Incredibly Quick & Easy: From start to finish, you can have these delectable pedas ready in just 15-20 minutes. It’s the perfect solution for last-minute guests or sudden sweet cravings.
• Minimal Ingredients: With only three core ingredients—mangoes, milk powder, and ghee—plus a touch of cardamom, this recipe is budget-friendly and requires no special grocery runs.
• No-Fuss Cooking: Say goodbye to the arduous process of making traditional khoya. Our method simplifies everything without compromising on flavor or texture.
• Bursting with Authentic Mango Flavor: Using fresh, ripe mangoes ensures a natural, sweet, and authentic mango taste that artificial flavors simply cannot replicate.
• Versatile for Any Occasion: Whether it’s a festive gathering like Diwali, Holi, or Raksha Bandhan, a birthday celebration, or simply a comforting after-dinner treat, these pedas fit perfectly. They also make thoughtful homemade gifts.
• Beginner-Friendly: The straightforward steps make this recipe ideal for anyone, regardless of their cooking experience.

Essential Ingredients for Your Mango Peda

Crafting perfect Mango Peda begins with selecting the right ingredients. Here’s a breakdown of what you’ll need and some tips for best results:

• Chopped Ripe Mangoes (1 cup): The star of the show! Choose sweet, non-fibrous varieties like Alphonso, Kesar, Ataulfo (Honey Mango), or Kent. Ensure they are fully ripe for maximum sweetness and aroma.
• Sweetened Milk Powder (1 cup): This is the base of our instant peda. Most readily available milk powders are sweetened, which is why we don’t add extra sugar in this recipe. If you’re using unsweetened milk powder, you’ll need to adjust the sugar content to your taste.
• Ghee (1 teaspoon): Clarified butter, or ghee, adds a wonderful richness and traditional flavor to the peda. It also prevents the mixture from sticking to the pan and helps in shaping.
• Cardamom Powder (⅙ teaspoon): This aromatic spice is crucial for the authentic Indian sweet flavor. Freshly ground cardamom seeds yield the best results.
• Chopped Almonds or Any Nuts (for garnishing): Almonds, pistachios, or even a sprinkle of saffron strands can be used to beautifully garnish the pedas, adding a pleasant crunch and visual appeal.

Note on Mangoes: If fresh mangoes are not in season or readily available, high-quality canned mango pulp can be used as a convenient alternative. Just be mindful of the sweetness level in canned pulp and adjust accordingly.

Step-by-Step Guide to Making Perfect Mango Peda

Follow these detailed instructions to create delicious and beautiful Mango Pedas:

1. Prepare the Mango Puree: Begin by blending your chopped ripe mangoes into a completely smooth and fine puree. Ensure there are no fibrous bits or chunks left, as this will affect the peda’s texture. Set this vibrant puree aside.
2. Heat Ghee and Add Mango: Place a nonstick pan over medium heat. Add the ghee and allow it to melt completely. Once melted, pour the prepared mango puree into the pan.
3. Cook the Mango Puree: Stir the mango puree continuously for about 2 minutes. This step helps to slightly reduce the moisture and concentrate the mango flavor.



4. Incorporate Milk Powder and Cardamom: Reduce the heat to low. Gradually add the sweetened milk powder and cardamom powder to the mango mixture in the pan.
5. Continue Stirring to Thicken: Stir continuously and vigorously to ensure the milk powder is fully incorporated and no lumps form. Continue stirring until all the moisture evaporates, and the mixture begins to thicken significantly, forming a cohesive dough that pulls away from the sides of the pan. This usually takes about 5-7 minutes. Be careful not to overcook, as overcooking can make the pedas chewy instead of soft and melt-in-your-mouth.
6. Cool the Mixture: Once the mixture has reached the desired consistency, turn off the flame. Transfer the peda dough to a plate or shallow dish and let it cool down slightly. It should still be warm enough to handle but not too hot.



7. Shape the Pedas: Lightly grease your palms with a tiny bit of ghee. Divide the peda dough into equal portions. The original recipe yields about 14 pedas.
8. Roll and Form: Take one portion of the dough, gently roll it between your palms to form a smooth, round, crack-free ball. Then, gently press your thumb or a finger in the center of the ball to create a slight indentation, giving it the classic peda shape.
9. Garnish: Place a piece of chopped almond, pistachio, or a few strands of saffron into the indentation on top of each peda for an attractive finish and added texture.
10. Repeat and Chill: Follow the same process for the remaining dough portions to make all your pedas. Once shaped, arrange them on a tray. Refrigerate for at least 30 minutes to an hour before serving to allow them to firm up and for the flavors to meld beautifully.

Expert Tips for Perfect Mango Peda

Achieving the best results with your Mango Peda is easy with these helpful tips:

• Sweetness Adjustment: This recipe uses sweetened milk powder, so no additional sugar is typically needed. However, if your mangoes are less sweet or you’re using unsweetened milk powder, you may add 1-2 tablespoons of powdered sugar to the mixture along with the milk powder. Always taste and adjust to your preference.
• Choosing the Right Mango: For the most flavorful and vibrant pedas, always opt for sweet, non-fibrous mango varieties. Fibrous mangoes can result in a stringy texture in your puree.
• Fresh vs. Canned Pulp: Fresh mango pulp is ideal for superior flavor. If fresh mangoes are out of season, ensure you use a good quality, unsweetened or lightly sweetened canned mango pulp. Adjust the quantity of milk powder or any added sugar accordingly, as canned pulp can vary in consistency and sweetness.
• Pan Preference: A nonstick pan is highly recommended as it prevents the mixture from sticking and burning, making the cooking process much smoother. If using a regular pan, ensure you stir constantly and keep the heat low to prevent sticking.
• Avoid Overcooking: This is a crucial step! Overcooking the mixture will lead to dry, hard, and chewy pedas. The mixture is ready when it forms a cohesive mass that pulls away cleanly from the sides of the pan. It should still be soft and pliable.
• Garnishing Ideas: Get creative with your garnishes! Besides chopped almonds, you can use pistachios, cashews, a sprinkle of saffron strands, or even edible silver leaf (varak) for a festive touch.
• Proper Storage: Store these delightful mango sweets in an airtight container in the refrigerator. They will remain fresh and delicious for up to a week. For longer storage, you can freeze them for up to a month, though the texture might change slightly upon thawing.
• Flavor Variations: For an extra layer of flavor, consider adding a pinch of saffron soaked in a tablespoon of warm milk or a few drops of rose water along with the cardamom powder.

Serving Suggestions for Mango Peda

Mango pedas are incredibly versatile and can be enjoyed in various ways. Serve them chilled as a refreshing dessert after a meal, especially during the warmer months. They make a fantastic addition to any festive sweet platter and are perfect for sharing with guests. Pair them with a cup of traditional Indian chai or even a simple espresso for a delightful contrast. These vibrant, sweet treats are also excellent as a mid-day snack or a quick energy boost.

Frequently Asked Questions about Mango Peda

Can I use frozen mangoes for this recipe?

Yes, you can use frozen mangoes. Thaw them completely, drain any excess liquid, and then blend them into a smooth puree. The consistency might be slightly thinner, so you might need to cook the mixture for a minute or two longer to achieve the desired thickness.

What if my peda mixture is too sticky or too dry?

If the mixture is too sticky, it likely needs more cooking to evaporate excess moisture. Continue stirring on low heat until it forms a cohesive dough that doesn’t stick. If it’s too dry and crumbly, you might have overcooked it. A quick fix can be to add a teaspoon of warm milk or ghee and knead it in while it’s still warm to bring it together.

Can I make this recipe vegan?

To make this recipe vegan, you would need to use plant-based milk powder (e.g., coconut milk powder or soy milk powder) and substitute ghee with a vegan butter alternative or refined coconut oil. Ensure your mango pulp is also vegan.

How long do Mango Pedas last?

When stored in an airtight container in the refrigerator, Mango Pedas typically stay fresh for about 5-7 days.

Is it possible to skip the cardamom powder?

While cardamom powder is highly recommended for its traditional flavor, you can omit it if you prefer. However, it does add a depth of flavor that complements the mango beautifully.

More Mango Delights to Explore

If you’ve enjoyed this delightful Mango Peda recipe, be sure to explore more of our mango-inspired creations. Mango is a versatile fruit that lends itself beautifully to a variety of desserts and beverages:

• Mango Mahalabia
• Mango Milkshake
• Aamras Recipe
• Aam Pora Sharbat

Conclusion: Your New Favorite Mango Treat

This Instant Mango Peda recipe is a testament to how simple ingredients can create truly extraordinary flavors. Its quick preparation time, vibrant color, and irresistible mango aroma make it a perfect sweet treat for any occasion. Whether you’re a seasoned chef or a kitchen novice, you’ll find immense joy in creating and sharing these delightful pedas. We encourage you to try this recipe and experience the magic of homemade Indian sweets. Don’t forget to share your creations and tag us @spoonofflavor on Instagram!

Recipe Card: Instant Mango Peda

Mango Peda | How to Make Mango Peda

Mango peda: A simple yet delightful 3-ingredient, 20-minute mango sweet recipe.

Course: Dessert, Snack
Cuisine: Indian
Keyword: How to make mango peda, Mango Peda, Aam Peda

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Servings: 14 pedas
Author: Geetanjali

Equipment

• Nonstick Pan

Ingredients

• 1 cup chopped ripe mangoes
• 1 cup sweetened milk powder
• 1 teaspoon ghee (or clarified butter)
• ⅙ teaspoon cardamom powder (for flavoring)
• Chopped almonds or any nuts (for garnishing)

Instructions

1. Blend the chopped mangoes into a fine puree and set aside.
2. Heat a nonstick pan with ghee. Once the ghee starts melting, add mango puree.
3. Stir continuously for 2 minutes. Then, add milk powder and cardamom powder.
4. Stir continuously until all the moisture evaporates and the mixture thickens, forming a cohesive dough. Make sure not to overcook, as this can make the pedas chewy.
5. Once done, turn off the flame and set aside to cool down slightly, until warm enough to handle.
6. Grease your palms with ghee, then divide the peda dough into equal portions (approx. 14).
7. Take a portion, roll it between your palms to form a smooth, round, crack-free ball shape.
8. Gently press a finger on the top to create a slight indentation and put some chopped almonds or any dry fruits for garnish.
9. Follow the same process for the remaining dough portions to make all of the pedas.
10. Mango pedas are ready. Refrigerate for at least 30 minutes before serving for best results.

Notes

• No extra sugar has been added here, as sweetened milk powder is used. Do add sugar if using unsweetened milk powder, adjusting to taste.
• Always use non-fibrous, sweet mangoes for any sweet or beverage to ensure the best flavor and texture.
• Use canned mango pulp if fresh ones are not available.
• Use a nonstick pan to prevent the mixture from sticking. Any pan can be used, but constant stirring is key.
• While cooking, ensure not to overcook the mixture, as overcooking may make these pedas chewy.
• Any dry fruits and nuts can be used for garnishing to add visual appeal and a pleasant crunch.
• Storage: These mango sweets can be easily stored for up to a week when refrigerated in an airtight container.

Nutrition Disclaimer:

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.