Mango Cheese Roll or Mango Paneer Roll is an Indian luxury dessert recipe that is made with mango slices being rolled up with a paneer or chena filling. This is a mouthwatering mango dessert that uses very little sugar, as compared to other desserts and takes as long as you need to slice up a mango!
Also check these dessert recipes: Bread Rasmalai, Fruit Custard pudding, Nariyal ki barfi, Bread gulab jamun,Kesaria Meetha chaawal, Mitha dalia, etc.
We all love mango! During summertime, we somewhat have a mango festival going on at our Kolkata residence, with everyone bringing mangoes as they visit us. From fresh ones to bland ones to over ripened ones… you name it I got it. This is one of the many awesome mango recipes that ought to make out of them.
To make Mango Paneer Roll at home, you are going to need the freshest and best quality big size mango. You may even compromise on the size, if you have medium ones, it will do. But you cannot compromise on the quality of the mango. Using over ripened mangoes will bring out uneven, and broken slices that will make your dessert look messy.
This is such a simple dessert recipe that anyone can make. I will only suggest you to take care of the slicing part of the mango. The mango slices need to be really thin, otherwise, they will break while rolling, but simultaneously you also need them to be intact sheets, without forming holes in order to make it too thin. So make neat and even slices.
The mango is slippery, and slicing it needs a really sharp and thin bladed knife, ideally, a paring knife. I know it very well, that not all households have diverse styles of knives, and stick to one or two types. So if you have those heavy set chef knives, be really careful. You can use few sheets of tissue paper, to hold the mango, to avoid slipping, but hold it gently, so that your fingers don’t perforate the delicate fruit.
I am using a tooth pick in order to fasten the roll, as cutlery, you can use fruit forks to add a décor to this Indian dessert. You may use a series of cloves for strength, and that will look much attractive too. Remove the central ball before serving. However, cloves are ideal when you are serving this dessert on a plate, to be eaten with a cutlery. Otherwise, the slippery mango is difficult to hold and certainly not as comfortable to eat.
Another thing I must mention is that adding the silver leaf is optional, as it only enhances the appearance of an authentic Indian sweet. Finally, serve this sweet mango dessert with a few hours on fridge.
You can check out my Mango Paneer Roll video online, in my Youtube channel, Mint Recipes
- 1 big size Mango
- 1/2 cup cottage cheese grated paneer
- 2 ½ table spoon powdered sugar
- ¼ tsp Cardamom powder
- Silver leaf
- Rose petals
- Put grated paneer in a plate or deep bowl and add powdered sugar and cardamom powder. Mix it well and make a smooth mixture.
- Peel the skin of mango and cut the mango into thin slices.
- Take one slice of mango and spoon the paneer mixture in one corner of slice or you can also spread the paneer mixture over the mango slice.
- Roll the mango into cylinder and sealed the ends.
- Insert a tooth pick to seal the end tightly.
- Garnish with silver leaf and rose petal.
- Keep it in a refrigerator to make it cool. Serve Chill.
You can use chena instead of paneer to make the mixture.
You can serve immediately after making the rolls but I prefer to keep in refrigerator to let it set and make it cool.
Cut the mango into very thin slices, thick slices will not get easily rolled and also get break while rolling.
You can also add nuts in the paneer mixture.
How to make mango cheese roll
- Put grated paneer in a plate or deep bowl and add powdered sugar and cardamom powder. Mix it well and make a smooth mixture.
- Peel the skin of mango and cut the mango into thin slices.
- Take one slice of mango and spoon the paneer mixture in one corner of slice or you can also spread the paneer mixture over the mango slice.
- Roll the mango into cylinder and sealed the ends.
- Insert a tooth pick to seal the end tightly.
- Repeat the same process for all the mango slices.
- For garnishing take out the toothpick and keep it in a serving tray
- Garnish with silver leaves and rose petal.
- Keep it in a refrigerator to make it cool. Serve Chill.
Note:
- You can use chena instead of paneer to make the mixture.
- You can also serve immediately after making the rolls but I prefer to keep in refrigerator to let it set and make it cool.
- Cut the mango into very thin slices, thick slices will not get easily rolled and also get break while rolling.
- You can also add chopped nuts in the paneer mixture.
Very beautifully presented… Excellent share.