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Mango and rose malai pots recipe

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These pretty malai pots are perfect for your Diwali celebrations. Flavoured with mango and rose water, and topped with chopped pistachios, these are sure to be a big hit with your guests. See method

Serves 10
Takes 20 mins plus 2 hrs 30 mins chilling
408 calories / serving
Vegetarian

Ingredients

250g ginger nut biscuits, roughly broken
100g unsalted butter, melted
10g powdered vege-gel (about 1.5 sachets)
850g mango pulp
6 green cardamoms, seeds only
450ml whipping cream
1 tbsp rose water
4 tbsp icing sugar
chopped or crushed pistachios, to serve (optional)
dried or fresh rose petals, to serve (optional)

Each serving contains

Energy
1695kj
408kcal 20%
Fat
29g 42%
Saturates
18g 89%
Sugars
19g 22%
Salt
0.3g 5%

of the reference intake
Carbohydrate 31.9g Protein 3g Fibre 1.7g

Method

Crush the biscuits in a food processor or place in a food bag and bash with a rolling pin. Mix in the butter until it resembles wet sand. Line the base of each bowl with 2 tbsp of the buttery crumbs until well packed and place them in the fridge to set; about 30 mins.
Take the bowls out when set. Whisk the vege-gel powder into 300ml of cold water in a pan until dissolved and then heat, whisking until nearly boiling. Pour in the mango pulp, whisking well to combine, then pour the mixture into each bowl evenly. Place them back in the fridge to set. This takes at least 3 hrs. Leave overnight if possible.
When ready to serve, crush the cardamom seeds to a fine powder, then add to the whipping cream with rose water and icing sugar and whisk until it forms a soft peak. Fill a piping bag and ice the top of the pots or simply spoon over, wiping the edges clean with a damp kitchen paper.
Top with the pistachios. If using, scatter over dried rose petals or pop on a bed of fresh rose petals, to serve. These will keep for 3-4 days in the fridge.

Tip: You’ll need 10 individual portion deep dessert bowls, wine glasses or jars.

See more Diwali recipes