Mango Chena Recipe – Easy Indian Sweet with Condensed Milk

Last Updated on 2 months by Neha Deshmukh

Mango Chena Recipe – Easy Indian Sweet with Condensed Milk

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian dessert. Today, I’m sharing a recipe that’s become a total favorite in my family – Mango Chena. It’s wonderfully soft, bursting with mango flavor, and surprisingly easy to make. I first made this for a Diwali celebration, and it was a huge hit! Let’s get started, shall we?

Why You’ll Love This Recipe

This Mango Chena is the perfect treat when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s a delightful blend of textures – the soft, milky chena with the vibrant sweetness of mango. Plus, it’s a fantastic way to use up those ripe, juicy mangoes! It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit special every time I make it.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 liters whole milk
• 3 tablespoons white vinegar
• 1 cup fresh mango puree (about 2 large mangoes)
• 3/4 – 1 cup condensed milk (adjust to your sweetness preference)
• 1/8 teaspoon cardamom powder (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Whole Milk: Seriously, use full-fat milk here. It gives the chena the best texture. Lower-fat milk just won’t curdle as nicely.
• Vinegar: White vinegar works perfectly, but you can also use lemon juice if you prefer. Just make sure it’s pure juice, not flavored!
• Mango Puree: Fresh mango puree is the way to go! Alphonso mangoes are amazing if you can get them, but any sweet, flavorful mango will work beautifully. Frozen mango pulp is okay in a pinch, but fresh is best.
• Condensed Milk: Condensed milk sweetness varies between brands. Start with 3/4 cup and add more to taste. I like mine a little less sweet, but my mom always adds the full cup!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, pour the 2 liters of whole milk into a heavy-bottomed pan. This is important to prevent sticking. Bring it to a boil over medium heat, stirring often.
2. Once it’s boiling, turn off the heat. Now, slowly add the 3 tablespoons of vinegar, stirring gently. You’ll see the milk start to separate into curds and whey – that’s exactly what we want!
3. Line a colander with a clean cheesecloth. Pour the curdled milk into the cheesecloth to separate the chena (curds). Rinse the chena with cool water to get rid of any vinegar taste.
4. Gather up the cheesecloth and gently squeeze out the excess water. Don’t squeeze too hard, or the chena will become dry. Then, hang the cheesecloth for about 20 minutes to drain further. This is a good time to have a cup of chai!
5. In a clean pan, combine the drained chena, 1 cup of mango puree, and 3/4 to 1 cup of condensed milk. Mix everything well over medium heat.
6. Reduce the heat to low-medium and cook, stirring constantly. This part takes patience! Cook for about 25-30 minutes, until the mixture thickens into a smooth, non-sticky mass.
7. To check if it’s ready, press a spatula against the mixture. If it doesn’t stick, you’re good to go! Stir in the cardamom powder if you’re using it.
8. Pour the mixture into an 8×8-inch pan that you’ve greased with a little ghee or butter. Smooth the top and garnish with some chopped pistachios.
9. Refrigerate for at least 3 hours, or even better, overnight, to let it set completely. Then, cut into squares and serve chilled.

Expert Tips

• Stirring is Key: Seriously, don’t walk away from the pan while cooking the chena mixture. Constant stirring prevents sticking and ensures a smooth texture.
• Don’t Overcook: Overcooking will make the chena rubbery. Keep a close eye on it and stop as soon as it comes together.
• Cheesecloth is Your Friend: Invest in good quality cheesecloth. It makes straining the chena so much easier.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (soy or almond work well) and substitute the condensed milk with a vegan condensed milk alternative.
• Gluten-Free: This recipe is naturally gluten-free, so you’re all set!
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of saffron along with the cardamom.
• Festival Adaptations: My aunt always adds a few strands of saffron for Diwali, making it extra festive. For Holi, she sometimes adds a tiny drop of food coloring to give it a vibrant hue!

Serving Suggestions

Mango Chena is delicious on its own, but it’s even better with a sprinkle of chopped nuts or a dollop of fresh cream. It’s perfect for parties, celebrations, or just a cozy night in.

Storage Instructions

Store leftover Mango Chena in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

• What type of mango is best for this recipe? Alphonso mangoes are the gold standard, but any sweet, fragrant mango will work.
• Can I use lemon juice instead of vinegar? Yes, absolutely! Use an equal amount of lemon juice.
• How do I prevent the chena from becoming rubbery? Don’t over-squeeze the chena when draining, and don’t overcook the mixture.
• Can this be made ahead of time? Yes! It actually tastes better after it’s had a chance to chill overnight.
• What is the best way to ensure the mixture doesn’t stick to the pan? Use a heavy-bottomed pan and stir constantly! A little ghee or butter on the bottom of the pan also helps.

Enjoy making this delightful Mango Chena! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!