Mango Vermicelli Dessert Recipe – Easy Indian Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Mango Vermicelli Dessert Recipe – Easy Indian Summer Cooler

Hey everyone! If you’re anything like me, the summer heat just begs for something cool, refreshing, and utterly delicious. And honestly, nothing hits the spot quite like this Mango Vermicelli Dessert. I first made this a few years ago when my niece was visiting, and it’s been a family favourite ever since! It’s so easy to put together, and the combination of textures and flavours is just divine. Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t your average dessert. It’s a delightful blend of creamy, fruity, and slightly nutty textures. The soft vermicelli provides a lovely base, the mango puree bursts with sweetness, and the sabja seeds add a fun little pop. Plus, it’s incredibly quick to make – perfect for those days when you want something special without spending hours in the kitchen. It’s a real crowd-pleaser, and guaranteed to become a summer staple in your home too!

Ingredients

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

• 1 handful fine vermicelli (about 50g)
• 1.5 cup mangoes (about 2 medium), roughly chopped (approx. 300g)
• 1 tablespoon sugar (approx. 12g)
• 1 tablespoon sabja seeds (approx. 10g)
• 1 cup chilled milk (240ml)
• 1 scoop vanilla ice cream (approx. 60ml)
• Water (for boiling vermicelli and soaking sabja seeds)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Vermicelli: We’re using fine vermicelli here. It cooks quickly and has a lovely delicate texture. If you only have thicker vermicelli, you’ll need to adjust the cooking time – keep an eye on it!
• Mangoes: Alphonso mangoes are the absolute best for this recipe if you can get your hands on them. Their rich, sweet flavour is unbeatable. But honestly, any sweet, ripe mango will work beautifully – Kent, Keitt, or even Tommy Atkins will do in a pinch. Depending on where you are in India, you’ll find different varieties available, so use what’s freshest and most flavourful!
• Sabja Seeds: These tiny seeds are packed with goodness and add a unique texture. They swell up when soaked in water, creating a slightly jelly-like consistency. You can find them at most Indian grocery stores, or online.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super simple.

1. First, let’s cook the vermicelli. Bring some water to a boil and add the vermicelli. Cook until it’s soft – usually just a few minutes. Drain it well and rinse with cold water to stop the cooking process. Set aside.
2. Now, for the mango puree. Roughly chop 1 cup of the mangoes and pop them into a blender with the sugar. Blend until you have a smooth, luscious puree.
3. Next, soak the sabja seeds. Add them to a small bowl with about ½ cup of water. Let them sit for about 10-15 minutes, until they’ve swollen up and become jelly-like. Strain them before using.
4. Time for the milk! Gently simmer the milk in a saucepan for about 15 minutes. This helps to thicken it slightly and makes it extra creamy. Let it cool completely in the fridge.
5. Now for the fun part – layering! Grab your prettiest glasses (chilling them beforehand is a good idea!). Start with a layer of cooked vermicelli, then add a spoonful of sabja seeds, followed by a generous dollop of mango puree. Add some chopped mangoes and then pour over the chilled milk.
6. Repeat the layers once more.
7. Finally, top it all off with a scoop of vanilla ice cream, a drizzle of extra mango puree, a few more mango pieces, and a cherry on top for a touch of elegance!

Expert Tips

• Don’t overcook the vermicelli! You want it soft, but not mushy.
• Chilling the glasses and milk beforehand really makes a difference.
• Feel free to adjust the sweetness to your liking.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or coconut milk) and vegan vanilla ice cream. It’s just as delicious! My friend, Priya, swears by coconut milk in this recipe.
• Gluten-Free: Make sure your vermicelli is gluten-free. Some brands use wheat in their vermicelli, so always check the label.
• Spice Level: Add a pinch of cardamom powder to the milk while simmering for a warm, aromatic flavour.
• Festival Adaptations: This dessert is perfect for summer festivals like the Mango Festival or even a summer solstice celebration! You could decorate the glasses with edible flowers for a festive touch.

Serving Suggestions

Serve immediately while it’s still chilled. This dessert is best enjoyed fresh, but it’s also great as a light and refreshing treat after a spicy meal.

Storage Instructions

This dessert is really best enjoyed immediately. However, you can store the individual components (cooked vermicelli, mango puree, sabja seeds, and chilled milk) separately in the fridge for up to 24 hours. Assemble just before serving.

FAQs

Let’s answer some common questions!

• Can I make this dessert ahead of time? It’s best assembled just before serving, but you can prep the individual components ahead of time.
• What is the best type of mango to use? Alphonso mangoes are ideal, but any sweet, ripe mango will work.
• Can I substitute sabja seeds with another ingredient? You could try chia seeds, but they don’t have quite the same texture.
• How do I prevent the vermicelli from becoming mushy? Don’t overcook it! Rinse it with cold water immediately after draining.
• Is this dessert suitable for children? Absolutely! It’s a healthy and delicious treat that kids will love. Just be mindful of the sugar content.

Enjoy! I hope you love this Mango Vermicelli Dessert as much as my family does. Let me know in the comments how it turns out for you!