Mango Kalakand | How to make Aam Kalakand | Instant Mango Dessert

This recipe offers a delightful fusion of creamy milk and the sweetness of mango, resulting in a luscious treat. Begin by heating milk in a pan over high flame until it reaches a boil. Maintain a medium flame thereafter to reduce the milk to half its original quantity, stirring periodically to prevent burning.

Mango Kalakand
Mango Kalakand

As the milk simmers, prepare the mango component by blending mango pulp into a smooth paste consistency.

Once the milk has reduced, lower the flame and incorporate sugar along with the mango paste. Stir the mixture thoroughly over low heat, ensuring the sugar dissolves completely. Continue to simmer the mixture on medium flame until it thickens and achieves a granular texture.

Once the desired consistency is reached, reduce the flame and add of ghee to the mixture. Stir well until the excess moisture evaporates, and the mixture begins to come together.

To set the kalakand, transfer the mixture to a greased mold or plate. Gently tap the container to remove any air bubbles and smooth out the surface. Allow the kalakand to cool and set for a minimum of 3 to 4 hours, ensuring it reaches the desired firmness.

This recipe yields a delectable kalakand infused with the tropical flavors of ripe mangoes, perfect for indulging in a sweet and creamy dessert experience. Enjoy the richness of this treat as it melts in your mouth, delivering a burst of fruity goodness with every bite.

Mango Kalakand

Mango Kalakand

"Experience the delightful fusion of creamy kalakand with the luscious flavor of ripe mangoes in our Mango Kalakand recipe at Aarti Atmaram Recipes. Treat yourself to this heavenly dessert that's both rich and refreshing. Dive into the sweetness today!"
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Cool and Set Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine Indian
Servings 12 Pieces
Calories 135 kcal


  • Pan
  • Spatula
  • Bowl
  • Measuring Cups
  • Mixer Grinder


  • litre Milk
  • 1 cup Mango Pulp
  • ½ cup Sugar
  • 2 tsp Ghee


  • Take a pan, add 1½ litre Milk, and heat on high flame to get a boil. Keep boiling on medium flame to make the milk quantity half. Keep stirring in regular intervals.
    1½ litre Milk
  • Take 1 cup Mango Pulp and mixer grind it to a paste consistency.
    1 cup Mango Pulp
  • Lower the flame after the milk quantity gets half, add ½ cup Sugar and Mango paste to the milk. Mix them thoroughly on low flame. Keep stirring and boiling on medium flame until the milk gets granular consistency.
    ½ cup Sugar
  • Lower the flame and add 2 tsp Ghee. Mix thoroughly until the water content is finished. Transfer the kalakand to a greased mold or a plate. Tap it a little and let it cool down and set for 3-4 hours.
    2 tsp Ghee
  • Cut them into pieces and garnish with some dry fruits like pistachio or almonds. Mango Kalakand is ready.



Mango kalakand gets tastier after 10-12 hours, making it the previous day before consuming will be a better idea. It can be stored in any steel utensil for up to 2-3 days.
Keyword Mango Kalakand, Mango Kalakand Recipe






Measuring Cups

Mixer Grinder

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