The traditional Maharashtrian sweet Modak is a favorite of Lord Ganesha. Thus, is an important part of the Ganesh Chaturthi festival. This Mango Modak recipe is a variation, made with fresh mango pulp, khoya (evaporated milk solids), sugar, cardamom and saffron. You can prepare these during the mango season and enjoy the melt-in-mouth Mango Modak at home.
About Mango Modak
This Mango Modak is a delicious treat because of its rich and lovely taste from the special summer fruit. As much as it is ubiquitous in a Maharashtrian household, the sweet is a favorite amongst many other communities.
While it is best to use fresh mango pulp during summer season for this Mango Modak recipe, but its not that you can’t make them any other time of the year. Because these modaks are easily doable with canned mango pulp too.
For the mango variety, I am a little biased towards the Alphonso type. Hence, I usually use it for my recipe of Mango Modak. However, don’t hesitate in using any other sweet and good quality mango variety for the same.
Whether Chaturthi time or no, this Mango Modak recipe is an ideal one whenever you want to make something different with mangoes. It can be an awesome sweet ending to your everyday meals as well as the perfect offering for Bhagwan Ganesha.
There is absolutely no hassle in shaping these modaks too as you can use a modak mould to do so. It is easily available online these days. And incase you don’t have or can’t source one, just shape them into flat thick disks like a peda and serve.
I suggest that you make a large batch of the Mango Modak as it literally takes a few hours for these to disappear! This is how good these modaks are. Otherwise, if you have any left, then you can store them in the refrigerator for a good 4 to 5 days.
How to make Mango Modak
Make Mango Pulp
1. Firstly, peel 2 medium sized mangoes. If you are using canned mango pulp or puree, then skip this step.
2. Chop the mangoes and discard the seeds.
3. Add the chopped mangoes in a blender jar.
4. Blend to a smooth pulp.
5. Remove the mango pulp in a bowl. Keep aside.
6. Finely crumble or grate the Khoya or Mawa (evaporated milk solids) and place aside. You will need 1 cup grated or crumbled khoya.
7. Measure all the ingredients and keep ready for making Mango Modak.
8. Grease the modak moulds with little ghee and place aside. If you are not using modak moulds then skip this step.
Make Mango Khoya Mixture
9. Heat a heavy pan or kadai. Keep the heat to low and add 1 cup grated or crumbled khoya.
10. Keep stirring the khoya on low heat for 1 to 2 minutes.
11. Soon the khoya will start melting.
12. At this stage, add ¼ cup sugar to the khoya. You can add less or more sugar but remember you are adding mangoes in this recipe.
Depending on the sweetness of mangoes, you can add sugar as required. I have used Alphonso and they were very sweet. Hence, I added less sugar.
The sugar used here is organic raw sugar and hence the pale brown color.
13. Continuously keep stirring this mixture for a minute or two, till the sugar dissolves.
14. The mixture will change color, melt and become liquid.
15. Now, add the prepared mango pulp. If using store brought mango puree, then you can add ½ cup of it.
16. Stir and mix very well.
17. Keep stirring the mixture for 6 to 8 minutes on low to medium heat. Soon the mixture will begin to thicken.
18. At this stage, add 1 generous pinch of saffron strands/kesar (optional) and ¼ teaspoon cardamom powder.
19. Mix well.
20. Keep stirring the mixture continuously for another 5 to 6 minutes on low heat.
21. Soon the color and consistency of the modak mixture will change.
22. Keep stirring on low heat, till the modak mixture starts leaving the edges of the pan. Do not over cook, as then the modaks will become dense or hard.
23. Immediately, switch off the heat and transfer the modak mixture in another bowl or plate.
24. Allow the modak mixture to cool down a bit and become warm.
Making Mango Modak
25. Begin to make small balls from the modak mixture while it is still warm.
26. Similarly, make small balls from the rest of the mixture.
27. Place a small ball into the greased modak mould. Press with your index finger towards the center so they get the shape of the mould. If you do not have a mould, then just flatten the balls in your palms shaping them into peda.
28. Gently unmould and repeat the same with the rest of mixture. I got about 9 modaks from the modak mixture.
29. Place the modaks over a greased plate or thali. You can also place the mango modaks on a banana leaf or turmeric leaf.
30. Offer Mango Modak to Lord Ganesha or serve to your family as a sweet. Best part of these modaks are that, they taste good both warm or chilled.
As the Mango Modak recipe isn’t really about stuffing a mixture inside a rice flour dough, it is easier to make. You just have to prepare the mango mixture and shape them into modaks by using a mould. The same goes for my recipes of the Chocolate Modak and Mawa Modak too.
However, keeping some things in mind while preparing the Mango Modak will ease those efforts.
- You have to make sure to use the best quality fresh khoya/mawa (evaporated milk solids) and not the one which is rancid or stale. Check by tasting the khoya. It should not be bitter. But again, if you are solely making these modaks for Lord Ganesha, then you can’t taste the ingredients.
- Sourcing the ingredients from a reliable store or shop can help you save this extra time of checking. You also have to maintain cleanliness, purity and prayerfulness while preparing this mithai (sweet).
- Sometimes the mangoes are too sweet. In this case, you may not have to add sugar at all. Check this as well. You can increase the sugar too if you want your modak to be sweeter.
- If you are making these modaks for the first time, it is a good practice to make a batch using the given measurements first. Once you are sure of everything, then you can alter the quantities, that is, double or triple them to make a larger batch.
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- 1 cup Khoya grated, mawa or evaporated milk solids
- ¼ cup sugar or add as required
- ½ cup mango pulp or or 2 medium-sized mangoes, pureed – you can use any sweet and fleshy mangoes
- ¼ teaspoon cardamom powder
- 12 to 15 saffron strands – optional
- 1 teaspoon ghee or oil or as required for greasing the modak moulds
- Rinse, peel and chop mangoes.
- Add the chopped mangoes in a blender jar. Blend to a smooth pulp.
- Crumble finely or grate khoya and place aside.
- Grease the modak moulds with little ghee and set aside.
Cooking mango modak mixture
- Heat a pan. Keep the flame to low and add the grated or crumbled khoya.
- Keep stirring the khoya on low heat for 1 to 2 minutes, till the khoya melts.
- Once the khoya melts, add the sugar. You can add less or more sugar or as desired.
- Continuously keep stirring this mixture for a minute or two, till the sugar dissolves. The mixture will get a molten liquid consistency.
- Now, add the prepared mango pulp. Stir and mix very well.
- Keep stirring the mixture for 6 to 8 minutes on low to medium heat till it thickens and reduces.
- Add saffron strands and cardamom powder.
- Keep stirring the mixture continuously for another 5 to 6 minutes on low heat.
- Soon the color and texture of the modak mixture will change.
- Keep stirring on low heat till the modak mixture starts leaving the edges of the pan. Do not over cook.
- Immediately switch off the heat and transfer the mixture in another bowl or plate.
- Allow the mixture to cool down a bit and become warm.
Making mango modak
- Begin to make small balls from the modak mixture while it is still warm.
- Place a small ball into the greased modak mould.
- Press with your index finger towards the center so it gets the shape of the mould.
- Gently unmould and repeat the same with the rest of mixture.
- Place the Mango Modak over a greased plate or thali or you can also place them on banana leaf or turmeric leaf.
- Serve warm or chilled Mango Modak to your family.
- Add less or more sugar depending on the sweetness of the mangoes and your preferred taste.
- Try to use mangoes that are sweet, fleshy and pulpy. Do not use mangoes that are very juicy.
- You can add some finely chopped nuts if you like.
- Easily halve or double the recipe.
Nutrition Info (Approximate values)
This Mango Modak recipe post from the archives first published in June 2017 has been republished and updated on 28 May 2022.