Rose-scented mango dessert


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This dessert, Aam Ka Mitha, is best made with the Indian variety of mangoes known as Alphonso. They are available fresh in Indian stores during the mango season (May-August), but are also sold in cans, sliced or puréed. Canned standard mangoes from supermarkets work well, too.


  • 2 x 425g/15 oz cans Alphonso mangoes
  • 225 g/8 oz/1 cup curd (farmer’s) cheese
  • 22.5 ml/ tbsp honey
  • 30 ml/2 tbsp rose water
  • 4 kiwi fruits, cut into cubes
  • the seeds of ½ pomegranate
  • 1.25 ml/¼ tsp ground cardamom or nutmeg


  1. Put the mangoes along with the syrup into a food processor, or use a bowl and stick blender and purée until smooth.

  2. Add the curd cheese, honey and rose water to the bowl or blender. Blitz until well blended and smooth.

  3. Arrange alternate layers of kiwi cubes and pomegranate seeds in serving dishes, and top with the mango mixture.

  4. Chill for at least 30 minutes, then sprinkle the ground cardamom or nutmeg on top and serve.


Low-fat curd cheese can be used, if preferred.

Per portion Energy 230kcal/980kJ; Protein 9g; Carbohydrate 44g, of which sugars 43g; Fat 3g, of which saturates 2g; Cholesterol 9mg; Calcium 113mg; Fibre 6.2g; Sodium 176mg.