Mango modak recipe with step by step photos. Mango modak is a variation of modak recipes made with khoya or mawa. These modaks are prepared with fresh mango pulp, khoya (evaporated milk solids), sugar and flavored with cardamom powder. These modaks are delicious, rich, melt in the mouth and with a lovely taste of mangoes.
I am sharing one more mango recipe before the mango season ends. To make the modaks, I have used fresh mango pulp. you can even use canned mango pulp. I chose alphonso mango since they are sweet but you can use any good quality of sweet and pulpy mangoes.
This recipe is quite similar to Mawa modak and Chocolate modak recipe. since mangoes are in season and loved by people from all age groups, mango modaks would be just an ideal dessert to make. You could make this offering for lord ganesha or make as a sweet dessert for family.
I have already shared variety of modak recipes on the blog Like:
For shaping the modaks i have used modak moulds which are easily available online these days. But if you don’t have a mould then just shape them into pedas and serve.
These mango modaks stays good in the fridge for 4 to 5 days. but a word of caution is that these mango modaks will disappear soon, so try making a larger batch if you want to last them a bit longer 😉
- 1 cup Grated or crumbled khoya, Mawa or evaporated milk solids
- ¼ cup Sugar Or add as required
- ½ cup Canned mango pulp or 2 medium sized mangoes, Pureed - you can use any sweet and fleshy mangoes
- ¼ teaspoon Cardamom powder
- 1 generous pinch Saffron strands - optional
- 1 teaspoon Ghee or oil, Or as required for greasing the moulds
- Rinse and then peel mangoes. Chop them.
- Add the chopped mangoes in a blender jar. Blend to a smooth pulp.
- Crumble or grate khoya and place aside.
- Grease the modak moulds with little ghee and place aside.
making mango modak mixture
- Heat a pan. Keep the flame to low and add 1 cup of grated or crumbled khoya.
- Keep stirring the khoya on low flame for 1 to 2 minutes, till the khoya melts.
- At this stage add ¼ cup sugar in the mawa mixture. You can add less or more sugar or as desired.
- Continuously keep stirring this mixture for a minute or two, till sugar dissolves. The mixture will get a molten consistency.
- Now add the mango puree. Stir and mix very well.
- Keep stirring the mixture for 6 to 8 minutes on low to medium flame till it thickens and reduces.
- Add a generous pinch of saffron strands (kesar) along with ¼ teaspoon cardamom powder (choti elaichi)
- Keep stirring the mixture continuously for another 5 to 6 minutes on low flame.
- Soon the color and texture of the modak mixture will change.
- Keep stirring on low flame till the modak mixture starts leaving the edges of the pan. Do not over cook.
- Immediately switch off the flame and transfer the mixture in another bowl or thali.
- Allow the mixture to cool down a bit and become warm.
making mango modak
- Begin to make small balls from them while they are still warm.
- Place a small ball into the greased modak moulds.
- Just press with your index finger towards the center so they get 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 the mango modak to your family warm or chilled.
How to make mango modak recipe:
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. Crumble or grate the khoya (mawa or evaporated milk solids) and place aside. You will need 1 cup of 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.
Making mango modak mixture
9. Heat a heavy pan or kadai. Keep the flame to low and add 1 cup of grated or crumbled khoya.
10. Keep stirring the khoya on low flame for 1 to 2 minutes.
11. Soon khoya will start melting.
12. At this stage, add ¼ cup sugar in the mawa mixture. 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 unrefined organic sugar and hence the pale brown color.
13. Continuously keep stirring this mixture for a minute or two, till sugar dissolves.
14. The mixture will change color and become molten and liquid.
15. Now add mango puree. 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 flame. soon the mixture will begin to thicken.
18. At this stage add 1 generous pinch of saffron strands/kesar (optional) and add ¼ teaspoon cardamom powder (choti elaichi powder).
19. Mix well.
20. Keep stirring the mixture continuously for another 5 to 6 minutes on a low flame.
21. Soon the color and consistency of the mango modak mixture will change.
22. Keep stirring on low flame 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 flame and transfer the modak mixture in another bowl or dish or thali.
24. Allow the mango modak mixture to cool down a bit and become warm.
Making mango modak
25. Begin to make small balls from them while they are still warm.
26. Similarly make small balls from the rest of the mixture.
27. Place a small ball into the greased modak moulds. Just press with your index finger towards the center so they get the shape of the mould. if you do not have moulds then just flatten the balls in your palms shaping them into pedas.
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 the mango modaks to lord ganesha or serve mango modaks to your family as a sweet. Best part of this modaks are they taste good while they are warm or chilled.