Mango Modak (Amba Modak)
Mango Modak, also called Amba Modak, is a variation of the traditional Maharashtrian Ukadiche Modak. Made with mango pulp, khoya (mawa), sugar, cardamom and saffron, this soft sweet is easy to prepare for Ganesh Chaturthi or during the mango season.
My Mango Modak Recipe
I make these Mango Modak with fresh mango pulp, Khoya, sugar, cardamom and saffron. The mango gives the traditional modak shape a fresh, fruity flavor, while the khoya gives the sweet a soft and rich texture.
Unlike traditional steamed modak, this Mango Modak recipe does not require you to fill and shape a rice flour dough. Simply cook the mango puree, khoya and sugar mixture, let it cool until warm enough to handle, and shape it using a modak mould. I use a similar method for my Chocolate Modak and Mawa Modak recipes.
I prefer using Alphonso mangoes for their color, flavor and natural sweetness. You can use any sweet, non-fibrous mango variety. When fresh mangoes are not in season, canned mango pulp also works well in this recipe.
A modak mould makes shaping quick and easy. If you do not have one, simply shape the mixture into small, thick discs like Peda.
You can prepare these Amba Modak for Ganesh Chaturthi or make them as a mango sweet during summer. Store any leftovers in the refrigerator for 4 to 5 days.
I hope you enjoy making this easy Mango Modak for Bhagwan Ganesha and your family.
Some More Variants Of Modak To Try
You can also browse my collection of Ganesh Chaturthi Recipes for more traditional and festive options.
How to make Mango Modak (Stepwise)
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.
More Preparation
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.
Helpful Tips
- Use fresh, good-quality khoya or mawa. It should not smell stale or taste bitter. If you are preparing the modak only as an offering to Bhagwan Ganesha, source the khoya from a reliable shop since you will prefer not to taste the ingredients.
- Maintain cleanliness and purity while preparing the mithai. If you are making it as naivedya, prepare it with a calm and prayerful state of mind.
- Adjust the sugar according to the sweetness of the mangoes. You may not need any sugar if the mangoes are very sweet. Add a little more if you prefer a sweeter modak.
- When trying the recipe for the first time, make one batch using the given measurements. Once you are familiar with the consistency and cooking method, you can double or triple the recipe.
Step by Step Photo Guide Above
Mango Modak
Ingredients
- 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
Instructions
Preparation
- 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 Khoya 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.
Dassana’s Notes
- Add less or more sugar depending on the sweetness of the mangoes and your preferred taste.
- Use sweet, fleshy mangoes with thick pulp. Avoid very juicy or watery mangoes, as they will increase the cooking time.
- You can add some finely chopped nuts if you like.
- Easily halve or double the recipe.
Nutrition
Mango Modak recipe from the archives was first published on June 2017.
What a refreshing variation this recipe has. Love it.
Happy you liked this variation. Mango adds such a refreshing twist to modak. Thank you.
Hi ,
Can u tell me the grams of 1 cup ??
Which ingredient? As all ingredients will have different measurements in grams.