Mango katli can be made as a sweet treat for you and your family when mangoes are in season. Learn how to prepare this sweet with full video and step by step pictures.
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I prepared and sent this to Vikatan exclusively for their Aval kitchen magazine last mango season.
Wanted to share this here with all my reader friends. If you have tried my kaju katli, you can go ahead and try this mango version too.
Do check out my Kaju strawberry and my other Diwali recipes
Step by step pictures
- Grind cashew nuts in a dry mixer to make it as a powder. Cashew nuts should be at room temperature. Make sure to powder the cashews well to a fine powder.
2. Scoop out the pulp from mango and grind it smoothly. Take ¼ cup from it.
3. In a heavy bottomed pan, start heating water and sugar and boil until one string consistency.
If you check a drop of the syrup between your fingers, it should form a string without breaking in halfway.
4. Add the mango pulp to the syrup.
5. Stir in powdered cashew and mix well. Continue heating until the mixture turns as a single thick mass. Switch off the stove and transfer to a clean counter top.
6. When the mixture is warm enough to handle, knead the dough until smooth.
7. Spread it out using rolling pin, placing the mixture in between butter paper. Roll out thickly and cut into diamonds.
Enjoy the mango flavoured katli!
Recipe card
Mango katli recipe
Ingredients
- 1 cup Cashew nuts
- ½ cup Sugar
- ¼ cup Ripe mango puree
- ¼ cup water
- 2 Cardamom
- 1 teaspoon Ghee
- 10 Pista
Instructions
- Grind cashew nuts in a dry mixer to make it as a powder.
- Cashew nuts should be at room temperature. Make sure to powder the cashews well to a fine powder.
- Scoop out the pulp from mango and grind it smoothly. Take ¼ cup from it.
- In a heavy bottomed pan, start heating water and sugar and boil until one string consistency.
- If you check a drop of the syrup between your fingers, it should form a string without breaking in halfway.
- Add the mango pulp to the syrup.
- Stir in powdered cashew and mix well.
- Continue heating until the mixture turns as a single thick mass.
- Switch off the stove and transfer to a clean countertop.
- When the mixture is warm enough to handle, knead the dough until smooth.
- Spread it out using rolling pin, placing the mixture in between butter paper.
- Roll out thickly and cut into diamonds.
Notes
- Make sure to follow the measurements, especially the mango pulp.
- The taste and colour purely depends on the mango variety. I have used alphonso.
- Kneading helps in making the katli smooth.
- Give enough time to cool down before tasting.
selvapriya says
Katli is looking too good..definitely going to try it..ur parfait also looking colorful and tempting..
Btw sitting and reading ur write ups n recipes r addictive. Kudos to ur work sweet heart..
Revathi says
Hi.. My name is revathi.. m a big follower of all ur receipes... I tried this mango kaju katli.. taste was good.. but it turned to little sticky... any idea why it has become sticky??
Raks Kitchen says
Either the sugar syrup consistency not perfect or mango puree was too much 🙂
Swathi says
Hi raks, I tried your recipe...taste wise it was very nice...but it turned out a little hard...where did I go wrong? I did not use more mango puree
Raks Anand says
Check if you have cooked for longer than needed. This turns little stickier but as it cools gets better. If you wait until it gives you non sticky feel and cook longer, it turns harder. Let me know.
ALTUG says
A friend originated from Chennai shared this page after I fell in love with Cashew Bites from "Sri Krishna Sweets" brought by another Chennai friend 🙂 The instructions are self-explanatory. Since we like to try things, we changed cashews to almonds, sugar to strawberry jam, ghee to tahini & cardamom to cinnamon. After edible coolness was reached, the texture was crunchy but elastic also. The strawberry jam overruled mango but was ok. We will try new variations based on this recipe. Thanks a lot Raks!
Greetings from some Turks in the Nederlands
Raks Anand says
I love how you have interpreted the recipe 🙂 Thank you for sharing!