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    Almond mango peda (Indian mango fudge)

    Published: Nov 8, 2020 · Modified: Mar 17, 2021 by Viola · This post may contain affiliate links ·

    Jump to Recipe Pin Recipe

    My almond mango peda is a delicious Indian fudge recipe loaded with the fragrance and deliciousness of Alphonso mangoes. These bite sized desserts have an amazing melt in your mouth texture and are perfect for any festive season.

    Watch the step by step instructions on how to make these gorgeous almond & mango pedas here.

    Almond mango peda (Indian mango fudge)

    Flavors in this almond mango peda

    My mango peda recipe is super simple and only uses a handful of ingredients. The main ingredients in this recipe are the mango pulp, ground almonds & powdered milk. The milk powder gives this fudge a chewy yet melt in the mouth texture, the ground almonds add a lovely nutty flavor in the background and the mangoes add a beautiful floral flavor and aroma.

    I also like using a pinch of saffron in my recipe. I find that the combination of mango and saffron works really well in this recipe. If you don't have saffron, you can either leave it out or replace it with ½ teaspoon ground cardamom instead.

    Almond mango peda (Indian mango fudge)

    Mangoes!

    Alphonso mangoes make these pedas beautifully fragrant and delicious. I used jarred Alphonso mango puree (sometimes also labelled as Ratnagiri Alphonso Mango Pulp) in this recipe since I can’t find fresh Alphonso mangoes in Seattle. If you are using canned Alphonso mango pulp that already has been sweetened, just skip the sugar in this recipe and use 1.25 cups of pulp instead.

    If you can find fresh Alphonso mangoes, peel and chop the mangoes and puree them in a blender and then measure out your pulp for this recipe. 

    Alphonso mangoes are my favorite to use in this recipe. However, if you can’t find both fresh/canned Alphonso mango, you can definitely use any other type of mangoes.

    Almond mango peda (Indian mango fudge)

    Forming individual mango pedas

    I like making individual sized (about a tablespoon each) round pedas with this recipe. However, you can also transfer it onto a parchment paper lined cookie sheet and press it in firmly if you would like to cut it like fudge. Then garnish the mixture and let it set until it is completely cooled. Once the peda mixture has set well, you can cut the fudge into individual square/rectangular portions!

    Almond mango peda (Indian mango fudge)

    Additions/substitutions to this recipe

    Here's a couple of changes you can make to this recipe:

    1. If you are allergic to nuts/don't want to use them, you can replace the ground almonds in this recipe with the same amount of milk powder instead.
    2. You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.
    3. If you'd rather make plain milk pedas, you can replace the mango pulp in this recipe with the same amount of sweetened condensed milk instead and leave out the sugar. The remaining instructions remain the same.
    4. If don't have saffron, you can either leave it out or replace it with ½ teaspoon ground cardamom instead. You could also use both the saffron & cardamom together for a double hit of flavor!
    5. If you don't have ghee, you can replace it with the same amount of butter instead.
    Almond mango peda (Indian mango fudge)

    Storage instructions

    These mango pedas can be stored in an airtight container in the refrigerator for up to a week. They will harden slightly in the refrigerator, so leave them out at room temperature for about an hour before you eat.

    Almond mango peda (Indian mango fudge)

    More recipes to try this Diwali!

    If you love this recipe, here are some other delicious ones you might want to try this festive season.

    The ULTIMATE no bake mango cheesecake
    The ultimate no bake mango cheesecake
    Beet and rice pudding (Indian rice kheer)
    Beet, tapioca & rice pudding (kheer)
    Gulab Jamun
    Easy gulab jamuns
    Alphonso mango cheesecake ice cream
    Mango cheesecake ice cream

    Watch the step by step instructions on how to make these gorgeous almond & mango pedas here.

    Recipe

    Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
    Almond mango peda (Indian mango fudge)

    Mango & almond peda (Indian mango almond fudge)

    Almond mango peda (Indian mango fudge) 1Viola
    My almond mango peda is a delicious Indian fudge recipe loaded with the fragrance and deliciousness of Alphonso mangoes. These bite sized desserts have an amazing melt in your mouth texture and are perfect for any festive season.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Resting Time 15 minutes mins
    Total Time 35 minutes mins
    Course Desserts
    Cuisine Indian
    Servings 20 pedas

    Ingredients
      

    • 1 tablespoon ghee
    • ⅛ teaspoon saffron (can be replaced with ½ teaspoon ground cardamom instead).
    • 2 tablespoons milk
    • 1 cup alphonso mango pulp
    • ¼ cup sugar (see notes if your mango pulp is sweetened)
    • ⅛ teaspoon kosher salt
    • 1 cup milk powder
    • ½ cup finely ground almonds (or ground cashews)
    • 1 tablespoon chopped pistachios (for garnish)
    • 1 tablespoon dried rose petals (for garnish)

    Instructions
     

    • Start by pounding the saffron strands in a mortar and pestle to a fine powder. Add in the milk to the mortar and mix well until the saffron has infused into the milk.
    • Heat a heavy bottomed pot or pan on medium heat and add in the ghee. When the ghee melts, add in the saffron infused milk and heat it for about 2 minutes or until it gets warm.
    • Now add in the mango pulp and sugar and mix well to combine. Heat this mixture until all the sugar is well dissolved.
    • Now add in the salt, powdered milk and ground almonds and mix well to combine using a whisk. Break any lumps as you mix everything together.
    • Cook this mixture on medium low heat for about 15 minutes whisking often or until the peda mixture starts to leave the sides of the pan and just starts to form into a mass. Don't overcook the mix as it can become too hard.
    • Transfer the peda mixture to a greased plate and let it cool for about 15 minutes. You can also transfer it onto a parchment paper lined cookie sheet and press it in firmly if you would like to cut it like fudge.
    • After it has cooled enough to handle, pinch 1 tablespoon sized portions and form round balls with your palms. Then flatted each ball slightly into a round patty.
    • Garnish each peda with chopped pistachios, rose petals or more saffron if desired.
    • These pedas can be stored in an airtight container for about 5 days at room temperature and 10 days in the refrigerator.

    Notes

    1. If you are using canned mango pulp that is already sweetened, skip the sugar in this recipe and use 1.25 cups of mango pulp instead.
    2. I use blanched almond flour in this recipe. If you are allergic to nuts/don't want to use them, you can replace the ground almonds in this recipe with the same amount of milk powder instead.
    3. Alphonso mangoes make the best mango pedas, in my opinion. However, if you can’t find both fresh/canned Alphonso mango, you can definitely use any other type of mango pulp in this recipe.
    4. You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.
    5. If don't have saffron, you can either leave it out or replace it with ½ teaspoon ground cardamom instead. You could also use both the saffron & cardamom together for a double hit of flavor!
    6. If you don't have ghee, you can replace it with the same amount of butter instead.
    Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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    Reader Interactions

    Comments

    1. Manasvi says

      November 08, 2020 at 2:40 pm

      5 stars
      Looks great.
      The pulp you have used any different from the Swad Aam Raas(with kesar and sweetened)? How will the recipe be modified if I were go use that instead?

      Reply
      • Viola says

        November 08, 2020 at 5:37 pm

        Hi Manasvi,
        Thanks! I've included detailed instructions for using sweetened mango pulp in my recipe notes above.
        If you are using canned mango pulp that is already sweetened, skip the sugar in this recipe and use 1.25 cups of mango pulp instead.
        Feel free to use an additional tablespoon or 2 of sugar if you like your pedas sweet.

        Reply
    2. Roda says

      December 12, 2020 at 4:12 pm

      5 stars
      Hello, am from Mumbai and admire your take on Indian food. I became a grandmother recently and was looking to make something different for my son and daughter in law to celebrate this joyous occasion. Everyone was so pleased with these pedas I attempted, all thanks to your detailed tasty recipe .... so happy with it. Thank you!

      Reply
      • Viola says

        December 12, 2020 at 9:35 pm

        This is amazing! Thank you so much for sharing.. I am so happy that your family loved my recipe ❤

        Reply
    3. Disha Vira says

      May 31, 2023 at 9:31 pm

      Can you use molds to make these pedas? Will they hold shape?

      Reply
      • Viola says

        June 01, 2023 at 11:20 am

        Yes you can. They will hold shape as they firm up when cooled down.

        Reply

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    About Me Lime Thyme

    HEY, I'M VIOLA!

    I'm a self taught recipe developer, food photographer and videographer living in Seattle.

    Welcome to Lime Thyme, where you'll find  find easy, flavorful and innovative Indian inspired recipes using seasonal and fresh ingredients!

    Learn more about me here.

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      About Me Lime Thyme

      HEY, I'M VIOLA!

      I'm a self taught recipe developer, food photographer and videographer living in Seattle.

      Welcome to Lime Thyme, where you'll find  find easy, flavorful and innovative Indian inspired recipes using seasonal and fresh ingredients!

      Learn more about me here.

        Popular

        • The ULTIMATE no bake mango cheesecake
          The ULTIMATE no bake mango cheesecake
        • Korean gochujang chicken wings
          Korean gochujang chicken wings (baked/air fried)
        • boozy coffee and chocolate pudding
          Boozy coffee & chocolate pudding
        • Basundi gulab jamun panna cotta
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