When it’s mango season, out come all the best mango recipes! When I found this trending mango rabri, I was excited to try it. I mean, sure there are various versions of rabri recipes like mango kulfi, mango rabdi which is a mixture of both, but this recipe ensures that you get the taste of rabri and also enjoy mango in its real form. Mango stuffed rabri in other words! Read below for this delicious mango rabdi recipe.
The first step is to have mangoes that are not very mushy and soft. This is because you don’t want to lose any of the mango pulp when you are removing the seed.
Follow our super easy recipe for how to make rabri with just 2 ingredients and pour this inside the mangoes once cool. Look at our video to see how the best mango kulfi recipe should be made.
How to Make Mango Rabri
- 2 ripe mangoes
- 1 liter milk
- ⅓ cup sugar
- 2 cardamom pods optional
- saffron optional
- In a vessel, add milk and let it cook till it reduces to 1/3rd of its original quantity
- Add cardamom, saffron, and sugar to the milk
- Let the rabri cook for about 2-3 hours until it thickens
- Cut the top of the mango and pull the seed out
- After the rabri is cooled down, carefully pour it inside the mangoes
- Place the mangoes in a bowl so as to keep it straight and deep freeze it for 5-6 hours or overnight
Other alternatives for mango rabri recipe: The best part is that this mango stuffed kulfi can be tried with most fruits. But, the best version, in my opinion, will always be with mango!
How to Serve Mango Kulfi
Cut the mango horizontally so you have circles of mango filled with kulfi. Top with nuts like sliced almonds or pistachio which will add a nice color and serve cold!
If you have little ones, putting this on a stick will perfect popsicle idea! Try these healthy popsicle recipes for kids too for inspiration.
Rabri is so useful is making a lot of Indian desserts like this mango kulfi recipe or even Shahi Tukda for that matter! If you have some leftover rabri, freeze it in shapes to make kulfi.
Signing off now! xx
P.S. If you would like to save and read this later, here’s a pinnable version 🙂