Mango Rice Balls Recipe – Authentic Indian Sweet with Coconut Milk

Last Updated on 4 months by Neha Deshmukh

Mango Rice Balls Recipe – Authentic Indian Sweet with Coconut Milk

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s a little different, a little special. And trust me, these Mango Rice Balls are exactly that. I first stumbled upon a version of this recipe at a friend’s place during mango season, and I’ve been hooked ever since. It’s a beautiful blend of textures and flavors – soft, chewy rice balls swimming in a creamy, fragrant coconut milk sauce, bursting with the sweetness of mango. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another dessert; it’s a little piece of Indian culinary tradition. It’s surprisingly easy to make, even if you’re new to Indian sweets. Plus, it’s a fantastic way to use up those ripe, juicy mangoes! The combination of the delicate rice flour dumplings and the rich coconut milk is simply divine. You’ll love how refreshing and satisfying this dessert is, especially on a warm day.

Ingredients

Here’s what you’ll need to create these delightful Mango Rice Balls:

• 0.5 cup rice flour (idiyappam flour) – about 75g
• 1 cup mango pulp – about 240ml
• 2 cups water – about 480ml
• 0.5 cup thin coconut milk – about 120ml
• 0.25 cup milk – about 60ml
• 0.5 cup thick coconut milk – about 120ml
• 0.25 cup sugar – about 50g
• 0.5 tsp cardamom powder (or milk masala) – about 2.5g
• 1 tsp ghee – about 5ml
• Few pistachios, for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Rice Flour (Idiyappam Flour) – What to Look For

This isn’t your regular rice flour. You need idiyappam flour, which is a specific type of rice flour used to make string hoppers. It’s a bit coarser than regular rice flour and gives the rice balls their lovely texture. You can usually find it at Indian grocery stores.

Mango Pulp – Fresh vs. Store-Bought

Fresh mango pulp is always best, of course! Use a sweet, ripe mango like Alphonso or Kesar. If fresh mangoes aren’t in season, good quality store-bought mango pulp works perfectly well. Just make sure it doesn’t have any added sugar or preservatives.

Coconut Milk – Understanding Thin vs. Thick

This is key! Thin coconut milk (first press) is watery and used for cooking the rice balls. Thick coconut milk (second press) is richer and creamier, and we’ll use it to create that luscious sauce. Don’t skip using both – they each play a vital role.

Cardamom Powder (or Milk Masala) – Regional Variations & Aroma

Cardamom is a classic Indian spice, and it adds a beautiful fragrance to this dessert. You can use regular cardamom powder, or milk masala which is a blend of cardamom, nutmeg, and sometimes cloves – my grandmother always used milk masala!

Ghee – The Importance of Quality

Ghee adds a wonderful richness and flavor. Use a good quality ghee for the best results. If you don’t have ghee, you can substitute with butter, but ghee really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil the milk and 1 cup of water in a saucepan. Set aside.
2. In a separate pan, combine the rice flour, salt (if using – I usually skip it!), and 2 tablespoons of mango pulp.
3. Gradually add about ½ cup of water to the rice flour mixture, mixing well to form a dough. It might seem dry at first, but keep kneading!
4. Now, add the ghee and knead the dough with your hands until it’s smooth and pliable. This takes a little elbow grease, but it’s worth it.
5. Shape the dough into small, bite-sized rice balls – about 1 inch in diameter.
6. In a pan, simmer 1 cup of water and the thin coconut milk. Gently add the rice balls and cook for about 3 minutes, or until they float to the surface.
7. Remove the pan from the heat. Stir in the thick coconut milk, sugar, and cardamom powder. Mix gently until the sugar dissolves.
8. Let the mixture cool completely. This is important – the sauce will thicken as it cools.
9. Finally, mix in the remaining mango pulp. Garnish with chopped pistachios.
10. Serve chilled and enjoy!

Expert Tips

• Don’t overcook the rice balls! They should be soft and chewy, not hard.
• If the dough is too sticky, add a little more rice flour. If it’s too dry, add a tiny bit more water.
• Taste the coconut milk mixture before adding the mango pulp and adjust the sugar to your liking.

Variations

• Saffron Infusion: My sister loves to add a pinch of saffron strands soaked in a tablespoon of warm milk to the coconut milk mixture for a beautiful color and aroma.
• Nutty Delight: Add a tablespoon of chopped almonds or cashews to the rice balls for extra crunch.
• Rosewater Touch: A few drops of rosewater in the coconut milk mixture adds a delicate floral note.

Vegan Adaptation

Want to make this vegan? Simply substitute the ghee with a vegan butter alternative and use plant-based milk. Coconut oil also works beautifully!

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free, as long as you use pure rice flour (idiyappam flour).

Spice Level Adjustment – Cardamom Intensity

If you’re not a huge fan of cardamom, you can reduce the amount to ¼ teaspoon. Or, if you love cardamom, feel free to add a little more!

Festival Adaptations – Mango Season Celebrations

This dessert is especially popular during mango season in India. It’s often made for festivals like Onam and Raksha Bandhan.

Serving Suggestions

These Mango Rice Balls are best served chilled. They make a wonderful dessert after a spicy Indian meal. You can also serve them as a sweet treat with a cup of chai.

Storage Instructions

Store leftover Mango Rice Balls in an airtight container in the refrigerator for up to 2 days. The rice balls might absorb some of the sauce over time, but they’ll still be delicious!

FAQs

What is the best type of mango to use for the pulp?

Alphonso or Kesar mangoes are ideal because of their sweetness and rich flavor. But any sweet, ripe mango will work!

Can I make these rice balls ahead of time?

You can make the rice balls ahead of time and store them in the refrigerator for a few hours. But it’s best to add them to the coconut milk mixture just before serving.

How do I know when the rice balls are cooked through?

They’re cooked when they float to the surface of the water and are soft to the touch.

What can I substitute for ghee?

You can use butter or a vegan butter alternative. Coconut oil also works well.

Is it necessary to use both thin and thick coconut milk?

Yes! Thin coconut milk is used for cooking the rice balls, while thick coconut milk creates the creamy sauce. Using both is essential for the right texture and flavor.