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Desserts, Indian  /  November 8, 2020

Almond mango peda (Indian mango fudge)

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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 1/2 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 1/2 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.

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)

Viola
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 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Resting Time 15 mins
Total Time 35 mins
Course Desserts
Cuisine Indian
Servings 20 pedas

Ingredients
  

  • 1 tablespoon ghee
  • 1/8 teaspoon saffron (can be replaced with 1/2 teaspoon ground cardamom instead).
  • 2 tablespoons milk
  • 1 cup alphonso mango pulp
  • 1/4 cup sugar (see notes if your mango pulp is sweetened)
  • 1/8 teaspoon kosher salt
  • 1 cup milk powder
  • 1/2 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 1/2 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.
Keyword almond peda, alphonso mango, aphonso mango recipes, indian fudge, indian peda, instant fudge, instant mango burfi, instant mango peda, instant milk peda, instant peda, mango burfi, mango fudge, mango peda, milk fudge, milk peda
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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4 comments

  • Manasvi
    November 8, 2020

    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
      November 8, 2020

      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
  • Roda
    December 12, 2020

    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
      December 12, 2020

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

      Reply

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This dessert is vegan and gets its amazing texture and creaminess from coconut milk! This recipe is also gluten free and refined sugar free. I used jaggery (unrefined sweetener from sugar cane), so it adds a deep and rich molasses like flavor along with cardamom for its floral aroma. To add textural contrast, I add chewy tapioca pearls (sabudana) and crunchy fried cashews, coconut slices and raisins.. the perfect pop of texture with every mouthful.

Traditionally, this payasam is made by slowly cooking the lentils in simmering coconut milk until it turns soft and creamy Although, I love the traditional version, I don’t always have the time to slowly cook the lentils, which led me to develop an easy, hands off recipe that takes very little time to make and doesn’t require much stirring! It comes together super quickly too.

I hope you can give my all time favorite dessert a go. Link to the blog post is in my bio!
Here's the direct link: https://limethyme.com/vegan-moong-dal-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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This is the absolute best recipe of homemade hot chocolate.. It’s a little spicy from the chili, beautifully fragrant from the lime and so rich and decadent from the chocolate. The booze adds a little kick in the background and makes it even better! It's absolutely perfect for this time of year, you will love this recipe ❤

If you don't like chili/lime, you can leave them out and it will still be delicious. I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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I've been making this cake for 7+ years now and I keep tweaking the recipe to make it better everytime! I promise, you will love this recipe 🤗

I just posed the Youtube video + very detailed blog post for this amazing cake. I've included substitutions to make it eggless as well! Link is in my bio ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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100% the best wings I've ever had 🥰

I have a full step by step recipe on the blog with instructions for both oven roasting and air frying. Head on over there, link in my bio ❤

If you are vegetarian or vegan, I have substitues on the blog. You definitely don't want to miss out on this killer sauce.

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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This recipe is 100% vegetarian and can be made vegan easily! I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

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Spicy Indian potato gratin - perfect side for your Spicy Indian potato gratin - perfect side for your Thanksgiving celebration!

Hey guys! Hope you are all doing well ❤
I have a super delicious and fun fusion dish for you all - and it is also perfect to make for your holiday spread this year!

Creamy and cheesy layers of potatoes + sweet potatoes spiced with savory Indian flavors make this potato gratin deliciously addictive! The potatoes turn out perfectly roasted on the outside and super creamy on the inside, and the mild Indian spices add such a lovely savory flavor & compliment the potatoes so nicely. As if it wasn't already delicious enough, I top this potato gratin with a spicy Indian tadka 💃total flavor explosion in you mouth, guaranteed 😎

This is such an easy dish to make and is perfect for both special occasions or even simple weeknight dinners! I have also included instructions to make this dish a day ahead of time so you don't have to stress out on Thanksgiving/Christmas day!

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Baked veggies' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Basundi/Rabri Panna Cotta with a SURPRISE Gulab Ja Basundi/Rabri Panna Cotta with a SURPRISE Gulab Jamun Center!

You guys, I am so excited about this amazing fusion dessert that I created! It turned so delicious, perfect for any Diwali (or Thansgiving/Christmas/any other occasion/sit in your pajamas and enjoy 😂)

Saffron & cardamom infused creamy panna cotta with a surprise gulab jamun center makes this decadent dessert absolutely irresistible! You are guaranteed to blow people's minds if you make this for them 😁 BONUS: This is a simple recipe that takes only about 15 minutes of your time.

Oooh also, it is vegetarian until traditional panna cotta! I used agar agar in this recipe 🥰

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Desserts' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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Almond & Alphonso Mango Peda Recipe - Giveaway clo Almond & Alphonso Mango Peda Recipe - Giveaway closed! 🎉🥳🎊

Hi friends! I have a new recipe for you guys, which is perfect for Diwali celebrations and only takes 15 minutes to whip together! These are my 'Almond & Alphonso mango peda' 😍 (link in bio)

Peda is a delicious Indian fudge and my recipe is 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. (I'll post step by step recipe to stories soon and i'll save it to my highlights called 'Desserts')

I've teamed up with @pureindianfoods to give one lucky winner 3 jars of their Organic Alphonso Mango Puree! You already know how much I love Alphonso mangoes 😍 I already have some amazing mango recipes on my blog and I am working on a new one that will come out soon! This Alphonso mango pulp is absolutely amazing and of such high quality, you are going to love it ❤

Here's how you can enter:

1) Follow @limethymerecipes and @pureindianfoods (must follow both to qualify)
2) Like this post.
3) Tag 2 friends who would be interested in this giveaway in the comments (1 comment=1 entry and multiple entries are allowed)
4)BONUS1: Share this post in your stories and tag me @limethymerecipes for an extra entry. If you have a private account, DM me a screenshot of your story.
5) BONUS2: tell me in the comments below what you would make with the organic mango puree!
*Giveaway ends on Wednesday November 11th at 10 PM PST.
*US only
*Not affiliated with Instagram.
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This is my delicious Veggie Korma recipe, perfect This is my delicious Veggie Korma recipe, perfect for your Diwali celebrations! NEW Recipe on my YouTube and blog! (Link in bio)
I love this recipe so much and make it so often. It's super quick and easy to make in either the instant pot or stove top and is turns out so creamy & delicious.
It is both vegan & gluten free and I've also included my recipe for pot in pot jeera rice, so you can have both ready at the same time!

I used my @instantpotofficial to make this recipe, but i've also included instuctions to make it on the stove top in my blog post. ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Kheer/Payasam just got a beautiful uplift! Say hel Kheer/Payasam just got a beautiful uplift! Say hello to my 'Vegan Beet, Sabudana & Rice Kheer/Payasam' AKA 'Beet, tapioca & rice pudding' 😍🤗🤤

What's your favorite dessert during Dasara/Diwali?

The beautiful color and exotic flavors in this dessert will make it a wonderful addition to your Dussehra/Diwali spread this year! Along with the most gorgeous color, beets add a subtle earthiness and sweetness that goes so well with this creamy rice pudding. I use @lovebeets pre-steamed organic beets in this recipe and I LOVED the ease of use and the delicious outcome ❤

If you aren't sold yet, this recipe needs no stirring or babysitting and is made in the @instantpotofficial! If you don't have an instant pot, I've also included instrutions for using a manual pressure cooker or a regular pot on my blog post (link in my bio!). Step by step instructions are in my highlights under 'Desserts' ❤
Here's the direct link: https://limethyme.com/indian-beet-rice-pudding-rice-kheer-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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