Treat your tastebuds with this fun and exotic Gujarati Mango Dessert recipe – Doodh Keri (Mango in vanilla-flavored custard Milk)!
This Indian traditional and rich recipe is bursting with luscious mango flavors. The recipe is so simple and takes only minutes to cook.
Dudh Kairi can be accompanied with Puri and Subji or also had as a Dessert after the meal.
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Mango season is in full swing and as usual, my house is filled with mangoes. Gujaratis are very fond of mangoes and start eating them as soon as the mangoes hit the market.
We, Gujjus, eat Keri no Ras or Aam Ras at least once a day and eat many mangos. We also love making Fajeto and mango shrikhand during summer.
Mangos are not just tasty but also good for health.
But most people avoid mango thinking that it will cause acne and being high in calories, they are fattening. People with diabetes also believe that mangoes are a complete no for them.
But celebrity nutritionist Rujuta Diwekar has answered all your queries/myths about mango on her social media page.
She encouraged people to consume mangos during summer in her recent social media live video.
According to her, Mangoes are the seasonal storehouse of nutrients. It helps in the digestion and regulation of blood lipid levels. It can reduce the risk of heart diseases through various vitamins, minerals, and enzymes.
She also mentioned that it’s good for diabetes and obesity. Rujuta stated that mangoes have Vitamin B, which helps in increasing the production of red blood cells in our body, helping in burning fats.
So enjoy this mango season! 🙂
Since mangos are everywhere, I thought it would be a perfect time to share one of my favorite dessert recipes, commonly made in Gujarati homes, Doodh Keri.
Doodh Kairi
In Gujarati,
- Doodh means milk
- Kairi means Mango
Doodh Keri means Luscious Mango cubes dunked in sweet creamy, vanilla custard flavored Milk.
In simple words, a simple thin vanilla custard where mango pulp as well as mango chunks both are used. It tastes delicious with a smooth and silky texture.
This Mango dessert recipe is
- for any occasion and is a crowd-pleaser.
- Rich, creamy, and bursting with mango flavor, this dessert may be simple, but it’s drool-worthy.
- Made with only 4 ingredients
- Loved by all, kids as well as adults.
- This recipe can easily be doubled or tripled
Ingredients required
Milk – I recommend using 2% or whole milk.
Mango – The king of fruit. This recipe requires Mango pieces as well as mango puree. I have used a Ripe Mexican mango – Ataulfo mango. But you can use any ripe mangos of your choice or availability.
Custard powder – Gives smooth texture and great flavors.
Sugar – we are using granulated sugar for the sweetness. You can use powdered sugar too. Use it according to the sweetness of your mango and your liking.
Step by step process
Firstly, take custard powder and ¼ cup milk in a small bowl. Mix well until custard is completely dissolved, set aside.
Now in a large Kadai or heavy bottom pan boil milk, stirring occasionally.
Once the milk comes to a boil, pour the custard milk stirring continuously. Stir for 2 minutes or until custard milk is well combined with milk.
Now add sugar and stir well. Cook on a medium flame for 10 minutes or until milk thickens and turns a bit creamy. Make sure to stir often in between.
Switch off the flame and let the mixture cool completely.
For mango puree – Take mango, peel the skin off, and cut them into big pieces. Take those pieces in a blender and blend until smooth. Don’t use water. Take the puree in strainer and strain. Keep it aside.
(Note – I pureed 4 mangoes. The size of every mango is different so puree accordingly. You will need 1 cup of mango puree in this recipe).
Once the milk is cooled, add mango pulp. Whisk well until custard milk and mango pulp is well combined.
Now add mango pieces. Mix, cover the bowl, and refrigerate at least for 2 hour.
Top it up with pistachio and almonds if you wish to. Enjoy chilled with puri or as is!
Note, pro-tips and quick FAQs
- Homemade mango puree and pieces from fresh ripe mangoes are the best because they give the most flavor. If your mangoes are stringy, strain the puree through a sieve.
- If fresh mangoes are not readily available where you are, you can use frozen or canned mango pulp and pieces. If using frozen mangoes, thaw the pieces. Also, thaw and drain before pureeing in a blender. If using canned mango pulp, reduce the sugar by half.
- You can also flavor this dessert up with cardamom powder and saffron to make it exotic.
- My family likes it without nuts. But you can add chopped nuts of your choice.
- Make sure you stir the milk continuously after adding custard powder mixture.
Yes, make it with coconut milk and it’s completely vegan.
Up to 2 to 3 days covered and stored in the fridge.
Custard powder is nothing but corn starch and flavoring. If you don’t have custard powder, use the same amount of corn starch and 1 teaspoon of vanilla extract.
Yes, you can. But without custard powder, you will not achieve a smooth texture and the dessert will be thin.
The ingredient we are using in doodh Keri is the same as mango custard. The only difference is in consistency. The texture of doodh Kairi is thinner than the mango custard.
If you want to make mango custard, use ¼ cup of custard powder instead of 2 tbsp. Everything else will remain the same.
To be very honest, I have never tried substituting sugar with jaggery, or honey in this recipe.
Yes, you can.
More mango recipes
- Mango Lassi
- Eggless Mango Cake
- Mango Shrikhand with Greek Yogurt | Aamrakhand
- Mango Salad Dressing | best vegan salad dressing recipe
- Mango Ginger Virgin Mojito
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Doodh Keri (Mango in custard flavored Milk)
Ingredients
- 1 liter – Whole milk + ¼ cup Full fat milk
- 1 cup – Fresh Mango puree See notes
- 2 cup – Fresh mango pieces
- 2 tablespoon – Vanilla Custard powder
- ¼ cup Sugar (Use according to the sweetness of mango)
Instructions
- Firstly, take custard powder and ¼ cup milk in a small bowl. Mix well until custard is completely dissolved, set aside.
- Now in a large Kadai or heavy bottom pan boil milk, stirring occasionally.
- Once the milk comes to a boil, pour the custard milk stirring continuously. Stir for 2 minutes or until custard milk is well combined with milk.
- Now add sugar and stir well. Cook on low to medium flame for 10 minutes or until milk thickens and turns a bit creamy. Make sure to stir often in between.Note – Keep an eye on the custard milk. It may overflow. If it overflows, reduce the flame to low heat.
- Switch off the flame and let the mixture cool completely.
- Once the milk is cooled, add mango pulp. Whisk well until custard milk and mango pulp is well combined.
- Now add mango pieces. Mix, cover the bowl, and refrigerate at least for 2 hour.
- Top it up with pistachio and almonds if you wish to. Enjoy chilled with puri or as is!
Video
Notes
- For mango puree – Take mango, peel the skin off, and cut them into big pieces. Take those pieces in a blender and blend until smooth. Don’t use water. Take the puree in strainer and strain. Keep it aside. (Note – I pureed 4 mangoes. The size of every mango is different so puree accordingly. You will need 1 cup of mango puree in this recipe).
- To learn how to cut the mangos, click here.
- Homemade mango puree and pieces from fresh ripe mangoes are the best because they give the most flavor. If your mangoes are stringy, strain the puree through a sieve.
- If fresh mangoes are not readily available where you are, you can use frozen or canned mango pulp and pieces. If using frozen mangoes, thaw the pieces. Also, thaw and drain before pureeing in a blender. If using canned mango pulp, reduce the sugar by half.
- You can also flavor this dessert up with cardamom powder and saffron to make it exotic.
- For quick FAQs, read the blog post above the recipe card.
- My family likes it without nuts. But you can add chopped nuts of your choice.
- Make sure you stir the milk continuously after adding custard powder mixture.
Nutrition
Warm Regards,
Dhwani.
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