Sugar-Free Mango Peda Recipe with Milk Powder

This sugar-free mango peda is a creamy Indian sweet made with mango pulp, milk powder, ghee and monk fruit sweetener. It is a stovetop recipe that does not need homemade mawa.

I enjoy making peda for festivals. Unlike my Mathura peda, this version uses milk powder and mango pulp. My first batch with more sweetener tasted too sweet, so I reduced the Whole Earth monk fruit blend to let the mango flavour stand out.

Jump to:

• Ingredients for mango peda
• How to make mango peda
• Tips and storage
• Mango peda recipe card
• Sugar-Free Mango Peda

Ingredients for mango peda

Mango pulp: The flavour and colour of the sweet. Milk powder: Thickens the mixture without making mawa. Whole Earth Monk Fruit Sweetener: Erythritol-based granulated sugar alternative. Ghee: For cooking. Cardamom and saffron: Add aroma.

My first batch tasted too sweet, so I reduced the Whole Earth monk fruit sweetener. The recipe has no added regular sugar, but mango and milk powder contain naturally occurring sugars.

How to make mango peda

Step 1. Add mango pulp, milk powder and monk fruit sweetener to a mixer.

Step 2. Add cardamom and saffron, then blend until smooth.

Step 3. Put ghee in a heavy-bottomed pan, then add the blended mixture.

Step 4. Cook over low to medium heat, stirring regularly.

Step 5. Stop cooking once the mixture becomes quite thick and holds together.

Step 6. Allow to cool until comfortable to handle, then shape into 12 pedas.

Tips and storage

Keep stirring, especially once the mixture thickens. Mango pulp varies in moisture, so use the thick, shape-holding consistency shown above rather than an untested fixed cooking time. Refrigerate cooled pedas in an airtight container; they are perishable milk-based sweets.

For another mango-based Indian sweet, try mango kalakand. For a chilled dessert, see mango kulfi.

Mango peda recipe card