Mango pistachio rolls recipe

Last updated on June 23rd, 2019

Mango pistachio rolls recipe with step by step photos. Sharing a super easy to make so rich and tasty vegan sweet recipe with you all today. Today I had to make a sweet that I wanted to send to a relative’s home. I had some alphonso mangoes with me and I made this super easy mango rolls based on a cashew sweet I saw in some sweet shops. Many of you would have seen this cashew rolls, where an outer layer of kaju katli is stuffed with some nuts filling. It has an oblong shaoe and looks very pretty. I do not know the exact name of he sweet so I named these as mango rolls with pistas rolls 🙂

I have used cane sugar in this recipe, if you used plain white sugar the rolls will look prettier. I have used few drops of coconut oil to give my rolls a glossy look.

Serve mango rolls as snack or dessert. Also check kaju katli, kaju strawberry, kaju pista rolls recipe

Here is how to make mango rolls with step by step photos.

1. Dry roast and powder cashews. Make sure the powder is fine and lump free. Measure out one cup from cashew powder. Same way powder the pistachios and measure out 1/2 cup. Puree 1alphonso mango and collect the pulp. Heat this mango pulp for 4-5 minutes until it looses some moisture and thickens a bit.

2.Mix 1/2 cup sugar in 1/4 cup water and let it dissolve. Heat in medium flame till one string consistency is reached. Add few drops of yellow food color, cardamom powder and switch off the flame. Now add the cashew powder and mix very well. Start cooking in low flame for 3-4 minutes until the whole mixture turns into a soft lump. Now add the reduced mango pulp and mix very well. Allow it cool for 5 minutes.

3. In the meantime prepare a pistachio ball in the similar way. Make a sugar syrup with 1/4sugar ad 1/8 cup water. Add few drops of rose essence, green food color and mix well. Add the pistachio powder and mix well. Cook in low flame until the mixture turns into a soft mass. Add chopped nuts and mix well. Let cool for 5 minutes.

4. To make mango rolls keep both the mixtures ready. Apply few drops of coconut oil or ghee in your palms. This is for glossy look and it is optional. Take a big lemon sized ball from yellow mixture.

5. Flatten it as seen in the picture. Keep a small gooseberry sized pistachio mixture in the middle and close from the edges. Seal well and roll into a oblong. Make similar oblongs with all the mixture. Let it rest for 30 minutes.

6. Cut each roll in the middle with a sharp knife and arrange on a serving plate. Serve mango rolls. Keep refrigerated.

Mango rolls recipe card below:

Mango pistachio rolls recipe

Mango rolls recipe, easy to make 4 ingredient vegan sweet with mangoes

5 from 1 vote

Print Rate

Course: sweet

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 10

Calories: 980kcal

Author: Harini

Ingredients

• For mango covering
• 1 1/2 cup fine cashew powder
• 1/2 cup sugar
• 1/4 cup water
• 2 tablespoons reduced mango pulp
• cardamom powder
• Yellow food color few drops.
• For pistachio stuffing
• 1/2 cup pistachio powder
• 1/4 cup sugar
• 1/8 cup water
• 3 tablespoons chopped nuts
• Rose essence
• Few drops of coconut oil

Instructions

• Dry roast and powder cashews. Make sure the powder is fine and lump free. Measure out one cup from cashew powder. Same way powder the pistachios and measure out 1/2 cup. Puree 1alphonso mango and collect the pulp. Heat this mango pulp for 4-5 minutes until it looses some moisture and thickens a bit.
• Mix 1/2 cup sugar in 1/4 cup water and let it dissolve. Heat in medium flame till one string consistency is reached. Add few drops of yellow food color, cardamom powder and switch off the flame. Now add the cashew powder and mix very well. Start cooking in low flame for 3-4 minutes until the whole mixture turns into a soft lump. Now add the reduced mango pulp and mix very well. Allow it cool for 5 minutes.
• In the meantime prepare a pistachio ball in the similar way. Make a sugar syrup with 1/4sugar ad 1/8 cup water. Add few drops of rose essence and mix well. Add the pistachio powder and mix well. Cook in low flame until the mixture turns into a soft mass. Add chopped nuts and mix well. Let cool for 5 minutes.
• To make mango rolls keep both the mixtures ready. Apply few drops of coconut oil or ghee in your palms. This is for glossy look and it is optional. Take a big lemon sized ball from yellow mixture.
• Flatten it as seen in the picture. Keep a small gooseberry sized pistachio mixture in the middle and close from the edges. Seal well and roll into a oblong. Make similar oblongs with all the mixture. Let it rest for 30 minutes.
• Cut each roll in the middle with a sharp knife and arrange on a serving plate. Serve mango rolls. Keep refrigerated

Notes

1. These rolls will be slightly on the stickier and soft side compared to kaju katli as we have added mango pulp, so keep them refrigerated
2. You can leave out nuts and just make plain pistachio stuffing.

Nutrition

Calories: 980kcal

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