top of page

Mango Cheese Roll

Serves: 2

Serving size: 2 rolls


  • 400 ml double toned milk (1.5% fat)

  • 1.5 tsp lemon juice

  • 1.5 medium Alphonso mangoes

  • 3 tsp powdered sugar

  • 1/4th tsp cardamom powder (optional)

  • Few strands of saffron


  • Bring milk to the boil and turn off flame.

  • Immediately add lemon juice and stir until milk curdles. Strain through a muslin cloth, making sure all the liquid or whey is removed. What remains in the cloth is paneer.

  • Crumble the paneer and churn in a blender for 5-7 seconds while it is still hot. Remove into a flat plate and immediately add the powdered sugar & cardamom powder. Knead thoroughly using your hand until completely smooth (approx 5 mins).

  • Divide into 8 parts and set aside.

  • Cut 8 thin, flat slices from the fullest part of the mangoes.

  • Place one part of the mashed paneer on the centre of each mango slice. Roll inwards, so that the mango envelopes the paneer.

  • Repeat for all 8 rolls. Place a strand of saffron on each roll

  • Serve immediately or refrigerate.

Shelf life: Keep refrigerated and consume within 12 hours.


bottom of page