Mango modak, also called amba modak, is a Maharashtrian sweet in which Alphonso mango pulp is set in the teardrop shape of a modak and offered to Lord Ganesha. This page explains what it is and gives a simple khoya recipe.
What mango modak is
Amba means mango in Marathi, and modak is the teardrop-shaped sweet that is widely described as Lord Ganesha's favourite. Put them together and you get amba modak, also written aam modak or mango modak. The classic modak is a steamed rice-flour shell with a filling of coconut and jaggery. The mango version brings Alphonso pulp into that tradition, either inside the shell or as the main body of the sweet.
I run AlphonsoMango.in from Mumbai, and Alphonso is the mango we know best. Its pulp is described as rich, creamy and non-fibrous, which suits a sweet that has to hold a smooth shape. Alphonso is named after Afonso de Albuquerque, and in Maharashtra we call it Hapus. The fruit we sell comes from the Ratnagiri and Devgad belt on the Konkan coast, which is also where the modak tradition is strong.
Types of amba modak
| Type | How it is made | Texture |
|---|---|---|
| Ukdiche amba modak | Steamed rice-flour shell with a mango filling | Soft and light |
| Khava amba modak | Mango pulp cooked with khoya (mawa) and moulded | Rich and creamy |
| No-cook amba modak | Thick aamras mixed with mawa and powdered sugar, then moulded | Lighter, with a stronger mango note |
Different families use different versions, so there is no one correct modak. The recipe below is the khava version because it needs no shell and works well for a first attempt.
Mango modak recipe
The recipe needs about 10 minutes of cooking and stirring, plus 10 to 15 minutes to shape the modaks, depending on your mould. Chill them for 30 minutes before you serve.
Ingredients
- 1 cup Alphonso mango pulp (fresh, or from an Alphonso Mango Pulp Tin)
- 3/4 cup crumbled khoya (mawa)
- 2 tablespoons condensed milk
- 1 pinch cardamom powder
- Ghee, to grease the mould
- Optional: desiccated coconut, or saffron strands soaked in warm milk
Method
- Warm a heavy-bottomed pan on low heat and add 1 cup of Alphonso mango pulp.
- Add 3/4 cup of crumbled khoya and stir continuously.
- Add 2 tablespoons of condensed milk for binding and sweetness.
- Cook on low heat for 6 to 8 minutes, stirring without a pause, until the mixture thickens and leaves the sides of the pan.
- Add a pinch of cardamom powder, mix well and remove from the heat.
- Let the mixture cool for about 10 minutes, until you can handle it.
- Grease a modak mould lightly with ghee, press the mixture in firmly and tap the modak out gently.
- Repeat with the rest of the mixture and refrigerate the modaks for 30 minutes before serving.
Tips for a better modak
- Do not rush the cooking step. A mixture that is not cooked down enough will not hold its shape in the mould.
- Keep the heat low and keep stirring, because khoya and mango sugars catch on the base of the pan quickly.
- A little desiccated coconut gives a contrast in texture without hiding the mango flavour.
- Store finished modaks in an airtight container in the refrigerator, and eat them within 2 days.
- Taste the pulp first. If it is very sweet, use a little less condensed milk.
- Serve the modaks cool, and add a few saffron strands or chopped nuts on top if you like. A plate of five or six small modaks looks right on a festival thali, and the mango keeps its colour better when the sweets are not left in warm air.
A no-cook variation
If you have thick aamras ready, you can skip the stove. Mix the aamras with ready-made mawa and powdered sugar, then shape the mixture at once in a chilled mould. This version tastes lighter and shows more of the mango. It works best when the pulp is thick, so strain out any extra water first. Our aamras recipe shows how to make the base.
Which pulp to use
Fresh Alphonso is the first choice when it is in season. Alphonso is harvested from about February to June, with the best supply from March to May, and the 2027 season opens on 1 February 2027. Outside that window we do not sell fresh Alphonso. Ganesh Chaturthi usually falls in August or September, so many families make their modaks with pulp instead of fresh fruit.
That is what our Alphonso Mango Pulp Tin is for. It comes in 850 g and 3.1 kg tins, from Rs 590, and it is available all year. APEDA notes that mango pulp is sterilised and packed in aseptic bags or hermetically sealed cans. If you are not sure whether to buy pulp or puree, read the difference between puree and pulp. We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds.
Ganesh Chaturthi and gifting
Modak is offered as naivedyam, the food offered to a deity before the family eats. Many households choose the cleanest and plainest ingredients for it, and that is a matter of personal belief. I keep my own advice practical: use pulp whose source you can ask about, and cook it fresh on the day if you can.
A box of modaks also makes a thoughtful festival gift in place of the usual mithai. If you are sending sweets to relatives in another city, make them the day before at most, keep them chilled and send them by a fast courier. For gifts of fruit and pulp, our gifting page and gift form are the place to start.
Ready-made amba modak
If you would rather not cook, we list Amba Modak on the site, from Rs 250. Check the product page for availability and for the price of each pack. We dispatch by Blue Dart, and about 65% of Indian PIN codes get next-day delivery, so check your PIN code at checkout. We also list Amba Wadi mango barfi, if you want another mango sweet for the festival.
Shop the mangoes mentioned here
People also ask
What is amba modak?
Amba modak is a Maharashtrian sweet made with mango, because amba means mango in Marathi. It follows the teardrop shape of the modak, which is widely described as Lord Ganesha's favourite sweet. Cooks make it with Alphonso pulp, either inside a steamed rice-flour shell or cooked with khoya and moulded.
How do you make mango modak at home?
Cook 1 cup of Alphonso pulp with 3/4 cup of crumbled khoya and 2 tablespoons of condensed milk on low heat for 6 to 8 minutes, until thick. Add a pinch of cardamom, cool, press into a greased mould and chill for 30 minutes.
What is modak made of?
A traditional steamed modak has a soft rice-flour shell filled with grated coconut and jaggery, and often a little cardamom. Mango modak changes the filling or the body of the sweet by using Alphonso pulp, sometimes with khoya or mawa, so the result tastes of mango and not of coconut.
Can I make mango modak without fresh mangoes?
Yes. Use mango pulp in place of fresh fruit, and the recipe works the same way. Our Alphonso Mango Pulp Tin is available all year in 850 g and 3.1 kg sizes, from Rs 590. Thicken the pulp well on the stove, so that the mixture holds its shape in the mould.
Related searches
- Mango modak ready-made
- Alphonso Mango Pulp Tin
- Aamras recipe
- How to make mango pulp
- Mango halwa recipe
- Mango sheera
- Amba wadi recipe
- Mango recipes
Sources and further reading
- Wikipedia, Alphonso mango, accessed October 2026.
- APEDA, Mango Pulp, accessed October 2026.
- Food Safety and Standards Authority of India, Prohibition and Restrictions on Sales Regulations, 2011, Regulation 2.3.5 (compendium of 2 April 2025), accessed October 2026.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.