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.
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.
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.
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!
Additions/substitutions to this recipe
Here’s a couple of changes you can make to 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.
- You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.
- 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.
- 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!
- If you don’t have ghee, you can replace it with the same amount of butter instead.
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.
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.
Watch the step by step instructions on how to make these gorgeous almond & mango pedas here.
Mango & almond peda (Indian mango almond fudge)
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
- 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.
- 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.
- 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.
- You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.
- 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!
- If you don’t have ghee, you can replace it with the same amount of butter instead.
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A Little Note & Thanks
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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?
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.
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!
This is amazing! Thank you so much for sharing.. I am so happy that your family loved my recipe ❤