Mango Pankhuri: Exquisite Flower-Shaped Mango Fudge
35 minutes
964 reads
About Mango Pankhuri: Exquisite Flower-Shaped Mango Fudge
Prepare to be captivated by Mango Pankhuri, a vibrant Indian dessert where tradition meets artistry. These delicate, flower-shaped mango fudges are a feast for the senses, promising an explosion of fruity sweetness in every bite.Imagine smooth mango purée infused with aromatic saffron and a whisper of cardamom, cooked to perfection and sculpted into edible flowers. Dusted with powdered sugar and adorned with chopped nuts, candied cherries, and a touch of edible silver, they're almost too beautiful to eat.Whether it's a special occasion or a sweet surprise, Mango Pankhuri is guaranteed to impress. Indulge in this exquisite treat and experience the magic of Indian flavors.
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Mango Purée
- 2 cup Mango Purée
Flavorings
- 1.5 Saffron Strands
- ½ tsp Cardamom Powder
Topping & Garnish
- 2 Tbsp Sugar Syrup for topping, thick
- ¼ cup Nuts almonds, cashews, chopped
- Glazed Cherries
- 2 Tbsp Tutti Frutti
Instructions
- Prepare the topping by cooking the thick sugar syrup in a pan until it thickens slightly. Set aside to cool.
- In a blender, combine the mango purée, 2 tablespoons of powdered sugar, cardamom powder, and saffron strands. Blend until completely smooth.
- Transfer the mango mixture to a pan. Cook over medium heat, stirring constantly, until the mixture thickens and dries out. This will take some time, but ensures a fudge-like consistency.
- Allow the mango mixture to cool completely. This is crucial for easy handling and shaping.
- Place the cooled mango mixture onto a greased sheet of plastic wrap. Roll it out evenly to a thickness similar to bread.
- Using a flower-shaped cutter, cut out the mango fudge. Gently press a small amount of the prepared topping onto each flower.
- Coat each mango flower generously in powdered sugar. This adds a delightful sweetness and prevents sticking.
- Garnish the mango flowers with glazed cherries, chopped nuts, tutti frutti, and a touch of edible silver for an elegant finish.
Recipe Notes
Good To Know
- Make sure the mango mixture is dry before rolling.
- For a more vibrant color and subtle aroma, soak the saffron strands in a teaspoon of warm milk for 10 minutes before adding to the mango puree mixture.
- If you want a firmer, more sliceable texture, gently cook the mango mixture longer until it begins to leave the sides of the pan, then allow it to cool completely before shaping.
- Try using a mix of pistachios, almonds, and edible rose petals for the topping to add both color and a sophisticated look.
- To create the pankhuri (petal) shape, lightly grease your hands and use small spoons or a piping bag to form delicate petal shapes, then chill briefly to help them hold their form.
Expert Tips
- For a richer flavor, use Alphonso mangoes when they are in season.
- If you don't have cardamom, a pinch of nutmeg or cinnamon can be a good substitute.
- Dusting the finished mango petals with a little edible gold powder adds an elegant touch.
Storage Instructions
- Store leftover mango sweets in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 270kcalCarbohydrates: 58gProtein: 2gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gFiber: 1gSugar: 56g
Suman Prakash
Articles: 49
5 Comments
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I’m excited to try this recipe!
This is exactly what I was looking for!
This looks incredible! I need to try it.
Absolutely delicious! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.