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mango sandesh – a summer delight

This post was first published on April, 2011 and have been republished with fresh and better photographs and a slight change in the recipe that over the years I have perfected it.

Sandesh, an exquisite dessert from Bengal, unparalleled in its taste, and in purity is made with only two ingredients – chenna (the curd cheese) and sugar. Aam sandesh or mango sondesh / sandesh is a delightful rendition of the classical sandesh and when it appears on display at sweet shops it pronounce the onset of summer.

Bengali’s love for sweet dish or mishti is well-known and an eternal love affair and sondesh has a special place in our heart. Our daily meals to extravagant luncheon always ends on a sweet note. A simple roshogolla, payesh on special ocassion or sandesh for all ocassion always adorn our dessert platter. Life revolves around tales of sweets from birth, marriage till death and memories laden with nostalgia keep haunting, weaving the stories and unfolding the secrets of sandesh making, a culinary art which remains the forte of selected few.

mango sandesh recipe

There are no shortcuts to make a sandesh. The dessert which is judged only by its texture and moistness. It takes years to master this art of making sandesh. Blenders can quicken the process but then it will be anything but sandesh. Sorry, I am a bit purist. It needs patience and perserverance.

A brief histry of sondesh : A 150 year old tradition pioneered by Bhim Chandra Nag, Nabin Chandra Das and Sen Mahashoy, whose repertoire makes them an icon in the history of sandesh, later joined by Gangurams and Balram Mallick, sondesh has evolved through times and is present in infinite incarnations displayed in countless number of sweetmeat shops in Kolkata and in West Bengal.

The name of sondesh often reflects their shape, size, texture, flavouring, and sometimes even portrays the psyche of society. For instance, shankh (conch shell) and maach (fish) are the two most common shapes whereas pista, saffron, almond, rose, nolen gur in winter and mango in summer are the usual flavours. Sometimes it caught the poetic fancies of its creator, so we have pranhara and manohara (captivator of soul & heart resp.), nayantara (star of the eye) and its charismatic magic spell leads to the creation of abar khabo (I’ll have another). One more variety which deserve special mention is jalbhara talshansh sandesh (with a filling of rose syrup or dtae syrup in winters inside) and khirpuli sandesh both of which is created by S.K.Modak around 1820, a very renowned sweet maker of that period.

aam sandesh recipe

Khirpuli sandesh is perhaps the most difficult one and it truly reflects the art and creativity of its creator, and grace only the occasions marked by marriages and like. During marriages it is a ritual to exchange tattwa (marriage gifts) which comprises around twenty variety of sweets (sometimes even more) all in massive size but the cynosure of all eyes remain khirpuli sandesh in its colossal form. From Eiffel tower, Statue of Liberty to London Bridge anything can be beautifully crafted with khirpuli sandesh and these are usually presented to NRI grooms from the brides family.

A note on making aam sondesh / mango sandesh – mango puree brings not only a delightful flavour to the regular sandesh but also it adds extra moistness to the sandesh. So this recipe can be adapted for any other fruit puree base sandesh but wont give you the desired results when making plain sandesh or gur sandesh.

I beleive desserts should be made with the best fruit available, if using mangoes , ensure that best mango variety and perfectly ripened one should be used. I have used badami mangoes here, you can use alphonso or kesar too. Mangoes were too sweet and that eliminates the use of sugar in the recipe, thus making this completely and naturally sugar free dessert. I think thats the best part of using a perfectly ripened fruit.

bengali sandesh recipe

Bengali Mango Sandesh

Aam sandesh / Mango sandesh or milk based fudge infused with mango flavor is an exquisiteBengali dessert.
Prep Time6 hrs
Cook Time20 mins
Moulding the fudge30 mins
Total Time6 hrs 50 mins
Cuisine: Bengali
Keyword: Bengali Mango Sandesh
Author: Sukanya Ghosh


  • 2 l Milk (full fat)
  • 2 cups Ripe Mango pulp (I use 2 badami mangoes)
  • 1 tsp Cardamom powder
  • Vinegar / other souring agent to curdle the milk


  • Boil the milk, curdle it using vinegar or a juice of lemon, drain the whey and collect the chenna. See recipe note for the process.
  • Wash the chenna under cold running water thoroughly, squeeze out lightly the remaining whey. Hang it or keep aside for 2 hours.
  • Knead the chhana / cottage cheese with the heel of your palm for 10 -15 minutes until it become soft and smooth, palms become greasy. It should look like very soft smooth dough.
  • While pureeing the mango add cardamom powder and blend it very smooth. Do not add water. My mangoes were very sweet, hence I have not added any sugar. But if you are adding sugar, then blend it along with mango puree.
  • Heat a non-stick pan and put the sweetened mango pulp and reduce it till it becomes litle thick. Add the chenna and mix thoroughly with the mango pulp and cook it on low heat, stirring continously.
  • If you do not stir it continously chenna texture will change and you wont get the desired results. This step is tricky and keep the heat to lowest possible.
  • You will notice that it gradually changes its color and texture, when towards done it will become lumpy or dough like. Take it off immediately from the heat and transfer into a bowl. This is called "makha" or ready to be moulded. This process will take around 20 min time.
  • If you are using saanch / moulds, then grease the inner design slightly with melted ghee , sprinkle some topping like finely crushed pistachios in the centre of the design, press the mango chhana into the moulds, smooth out the edges giving a neat shape and gently take them out of the mould. This needs little practice.
  • Sandesh are usually served at room temperature that will give perfect taste. If refrigerated, then bring it to room temparature and then serve it.


Curdling the milk - Bring the milk to rapid boil. Lower the heat and while adding the souring agent (vinegar or lemon juice) always dilute it and add gradually in batches. Stir the milk completely after each addition and this will give better idea how much souring agent is required. If more than required amount of souring agent is added, then chenna becomes hard.


mango sandesh


mango sondesh

Mango sandwich sandesh

mango sandwich sandesh

Mango sandwich sandesh

To Prepare this : pinched some cooked chhana (not mixed with mango pulp, but cooked as described above), flatten them gently and shape it as you wish. Spread evenly the thickened mango pulp and cover it with another layer of cooked chhana. Mango sandwich sandesh is ready and serve it chilled.

If you make this then do not forget to tag @saffronstreaks on Instagram.



  • Reply
    April 29, 2011 at 12:17 am

    Wow…I love bengali sweets and sandesh happens to be my hubby’s fav….this is looking so authentic and perfect. The post is excellent.

  • Reply
    Priya Yallapantula
    April 29, 2011 at 2:30 am

    Looks great dear, please feel free to send it to my “Flavors of Bengal” event as well 🙂

  • Reply
    Vidhya jayadeep
    April 29, 2011 at 5:43 am

    Sandesh looks so beautiful and delicious.

  • Reply
    April 29, 2011 at 7:16 am

    Loved the look of your mango sandesh. Dekhte darun hoyeche. Aamio 3 weeks aage sandesh baniyechilam. If time permits please do visit my blog.

    Hamaree Rasoi

    • Reply
      April 29, 2011 at 11:42 am

      @Deepa, thanks for your lovely words, glad that u liked it. tomar ta dekhbo
      @Vidhya, thanks dear
      @Priya, linked to your event
      @Raji, I felt so happy that you read the entire post, glad that you liked it

  • Reply
    April 29, 2011 at 1:34 pm

    Mango sandesh looks marvellous…feel like having some..

  • Reply
    April 29, 2011 at 5:01 pm

    Adpoly recipe with tempting clicks..!
    Thanks for stopping by my blog..surely will send my juice recipe to your interesting event..:)
    Tasty Appetite

  • Reply
    April 29, 2011 at 7:15 pm

    Looks fantastic, love the beautiful shapes you have come up with.

  • Reply
    April 30, 2011 at 2:25 am

    oh my goodness..love bengali sweets and I eat those like there is no tomorrow..:-)
    Sandesh looks divine, I wish I was your next-door neighbor. 🙂 .
    Thanks for the recipe..have a nice weekend! Take care!

  • Reply
    April 30, 2011 at 3:48 am

    I don’t have those ‘chach’ but I will try making these and just give some shape .. i know it will taste delicious 🙂

  • Reply
    April 30, 2011 at 5:57 am

    Looks amazing! Mango is such a yum addition to already tasty sandesh.Thanks for sending this to the contest and all the best!

  • Reply
    Lisa @ Sweet as Sugar Cookies
    April 30, 2011 at 7:46 am

    Those sweets sound so neat and delicious. I love learning about new recipes. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your sandesh up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-15.html

  • Reply
    April 30, 2011 at 8:46 pm

    looks tempting and delicious …… lovely pictures……..

  • Reply
    Miz Helen
    May 1, 2011 at 12:51 am

    What a beautiful treat. I just love Mango and this dessert looks amazing. I really want to try this and only hope it turns out as well as yours. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  • Reply
    May 1, 2011 at 2:37 am

    I love sandesh and after reading this post, I’m missing Kolkata…

  • Reply
    May 1, 2011 at 11:11 pm

    wow… this is just delicious… I love the delicate intricate work on the sandesh… Beautiful pics 🙂
    Thanks for sending it for te event…

  • Reply
    May 3, 2011 at 12:02 am

    This is so intriguing! The color is fab, the pattern is beautiful, the texture is perfect and I bet they were tasty as well.
    US Masala

  • Reply
    sukanya ramkumar
    May 3, 2011 at 9:30 am

    This sounds delish!!! Mouthwatering pics.. Loved that beautiful molds u have used.

    Nice to know abt ur blog. U have a nice set of recipes,… YUM!

  • Reply
    May 3, 2011 at 12:14 pm

    Hi dear, thanks for ur interest for hosting CWS, am so happy and will definitely reserve Jan 2012 for u..thanks again..

  • Reply
    May 21, 2011 at 12:10 am

    looks heaven, my favorite dish. will try soon.
    thanks for visiting me and joining me.

  • Reply
    najla koya
    August 16, 2011 at 6:12 pm

    Hi, saw these delicious beauties in the mithai mela round up.. These looks fabulous.. One doubt, wher do you get the moulds from?

  • Reply
    April 4, 2012 at 1:22 am

    Mango sandesh looks delicious…sandesh ta dekhei khete ichha korchhe.

    Cuisine Delights
    My Monthly Event – Spotlight : “Lunchbox Ideas”.

  • Reply
    April 19, 2012 at 4:04 am

    Beauty is the word. Oh my God. How do you get these done so beautifully? I can never get it quite right. I remember my Bodo Dida – I called her SunderDida – was excellent with these. A trip to her place meant a feast for the sweet lovers. This reminded me of her. I miss her.

    • Reply
      April 20, 2012 at 8:50 am

      OOOh…Deboshree, I too missed those childhood days, even my dida used to make these so brilliantly, I do have some moulds inherited form her, like heirlooms :), but I tell you that was my second attempt, turn out good enuf to please my MIL :D, but yes it requires parctice and patience. Give it a shot if time permits, you will enjoy it.

  • Reply
    October 21, 2014 at 12:03 pm

    Thanks for the nice recipe !!
    Question: What is the ratio of mango pulp to channa to be used?

    • Reply
      October 22, 2014 at 5:23 pm

      Hi Vinita, 1 litre of full fat milk will give you approximately 200 plus gram of chenna. So 1 cup of mango pulp for around 200 gm of chenna.

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