Manga Ada Recipe is a soft, sweet, and fragrant Kerala delicacy made during mango season using ripe mangoes, rice flour, coconut, and jaggery.
The batter is spread on banana leaf and steamed until soft and aromatic.
If you love traditional Kerala sweets made with simple ingredients, then this Ela Ada with Mango recipe is definitely worth trying. (step-by-step-recipe-video)
About Manga Ada Recipe:
Manga Ada is one of those beautiful traditional-style recipes that instantly brings the feeling of mango season. The sweet aroma of ripe mangoes mixed with banana leaf makes this dish incredibly comforting and delicious.
But honestly, this is not a recipe you will commonly find on the internet.
In fact, the idea came to me very randomly one day when there were lots of ripe mangoes at home and I was thinking about how to finish them before they spoiled.
That is when suddenly a thought clicked in my mind, if traditional Chakka Ada can be made using jackfruit, then why not try making Manga Ada using ripe mangoes?
So I decided to experiment a little in my kitchen by mixing mango pulp, rice flour, coconut, and jaggery into one batter and steaming it inside banana leaf.
And the result turned out so soft, fragrant, and delicious that I instantly knew this recipe was a keeper.
Unlike traditional Ela Ada where coconut jaggery filling is stuffed inside the rice dough, this version is much simpler.
Everything gets mixed together into one batter and then spread directly on the banana leaf before steaming.
The result is a soft, moist, naturally sweet steamed snack filled with mango flavor in every bite.
The aroma of banana leaf, ripe mangoes, coconut, and cardamom together makes this recipe truly special.
What is Manga Ada?
Simply put, Manga Ada is a traditional Kerala steamed sweet made with ripe mango pulp, rice flour, jaggery, and coconut.
“Manga” means mango and “Ada” refers to a steamed rice-based preparation usually wrapped in banana leaf.
The banana leaf gives a wonderful aroma while steaming and adds to the authentic taste of this dish.
Some versions are made slightly thick and cake-like, while some are thin and soft. Every household has its own variation.
Why You Will Love this Mango Ada Recipe:
Soft and Naturally Sweet: One of the best things about this Kerala Manga Ada Recipe is its soft and moist texture. The natural sweetness from ripe mangoes combined with jaggery gives this sweet a rich flavor without making it overly sugary. Every bite feels soft, fragrant, and comforting.
Made with Simple Pantry Ingredients: This traditional Kerala sweet does not require any fancy ingredients. Rice flour, ripe mangoes, coconut, jaggery, salt and cardamom are all easily available ingredients that come together beautifully in this recipe.
Perfect for Mango Season: When mangoes are in season and available in abundance, this recipe becomes a wonderful way to use them. It captures the fresh flavor and aroma of ripe mangoes in the most delicious way possible.
No Complicated Preparation: Unlike many traditional sweets that involve multiple steps, stuffing, or frying, this recipe is very simple. Everything is mixed together into one batter, spread on banana leaf, and steamed.
Traditional Kerala Flavor: The combination of banana leaf, coconut, jaggery, and mango gives this recipe its authentic Kerala taste. The aroma while steaming itself feels nostalgic and comforting.
Steamed Recipe with No Frying: Since the ada is steamed and not fried, it feels light and wholesome. It is a wonderful homemade sweet that can be enjoyed without any heavy preparation.
Banana Leaf Adds Amazing Aroma: Steaming the batter inside banana leaf gives this Manga Ada Recipe its unique flavor and aroma. It adds a subtle earthy fragrance that makes the sweet taste even more special.
Serving Suggestion:
Manga Ada tastes best when served warm straight after steaming. The soft texture and the aroma of banana leaf are at their best when fresh and warm. You can enjoy this delicious Kerala sweet in many ways:
With Evening Tea: A warm Manga Ada served with tea during rainy evenings tastes absolutely comforting.
As a Breakfast Snack: In many Kerala homes, steamed snacks like ada are enjoyed for breakfast. This sweet mango version makes a filling and satisfying morning breakfast.
During Festivals and Special Occasions: This traditional recipe is perfect during mango season, family gatherings, and festive occasions when homemade sweets are prepared.
As a Light Dessert After Meals: Since this sweet is steamed and not very heavy, it also works beautifully as a simple homemade dessert after lunch or dinner.
Storage Suggestion:
Manga Ada tastes best fresh when the texture is soft and the aroma of banana leaf is at its strongest.
If you have leftovers, allow the ada to cool completely before storing.
Place them in an airtight container and refrigerate for up to 1 day.
Before serving again, lightly steam for a few minutes if you want or warm gently to bring back the softness and fresh flavor.
Avoid keeping it at room temperature for too long, especially during hot weather, as the fresh coconut and mango can spoil quickly.
Note: My recommendation would always be to consume it fresh. At the most, if you prepare it at night, you can enjoy the leftovers for breakfast the next morning. Or, if you prepare it in the morning, it is best consumed the same day.
Pro Tips to Make Perfect Mango Ada:
Use Sweet Ripe Mangoes for Best Flavor
The taste of this recipe depends heavily on the quality of mangoes used. Sweet, ripe, and fragrant mangoes give the best flavor and natural sweetness.
Adjust Jaggery According to Mango Sweetness
Some mangoes are naturally sweeter than others. Taste the mango pulp first and then decide the amount of jaggery needed.
Batter Should be Thick and Spreadable
The batter should not be watery. A thick spreadable consistency works best and helps the ada cook properly while maintaining soft texture.
Fresh Coconut Gives Better Texture
Freshly grated coconut adds softness, moisture, and authentic taste to the recipe. It also balances the sweetness beautifully.
Do Not Spread the Batter Too Thick
If the batter layer is very thick, the inside may take longer to cook properly. Spread it evenly for best texture.
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Basic Ingredients Used to Make Manga Ada Recipe:
Ripe Mangoes: Ripe mangoes are the heart of this Manga Ada Recipe. They provide natural sweetness, fruity aroma, and beautiful flavor.
Choose juicy mangoes that are sweet and less fibrous for best results. Today, I could not find the juicy and pulpy variety of mangoes, so I made this recipe using a slightly fibrous variety instead.
Rice Flour: Rice flour forms the base of the ada and gives it the traditional soft and slightly chewy texture. It also helps bind the batter together.
Jaggery: Jaggery adds sweetness along with a deep traditional flavor that pairs beautifully with mango and coconut.
Coconut: Fresh grated coconut gives richness, moisture, and texture to the recipe. It also enhances the authentic Kerala flavor.
Cardamom Powder: A small amount of cardamom powder adds wonderful aroma and enhances the overall taste of the sweet.
Banana Leaf: Banana leaf is one of the most important parts of this recipe. It gives a beautiful aroma while steaming and adds authentic traditional flavor.
If banana leaf is not available, you can also use vatta ela traditionally used for making ada. However, banana leaf gives the best aroma and authentic flavor to the recipe.
Salt: A small pinch of salt is added to balance the sweetness and enhance all the flavors in the recipe.
How to Make Manga Ada Recipe:
Step 1: Prepare the Banana Leaf
Wash the banana leaves properly under water to remove any dust or dirt.
Wipe them dry using a clean cloth.
Cut the leaves into medium-sized rectangular pieces and keep aside.
Step 2: Make the Batter
Take a large mixing bowl and add:
Add mango pulp, jaggery, salt, cardamom powder and coconut.
Mix everything nicely until the jaggery starts blending with the mango pulp.
The final batter should be thick, smooth, and spreadable but not runny.
Step 3: Spread the Batter
Take 2 to 3 tablespoons batter and spread it gently on one side of the banana leaf.
Do not spread it very thick.
Fold the banana leaf carefully to cover the batter.
Repeat with remaining batter.
Step 4: Steam
Arrange all the prepared Manga Ada carefully inside a steamer.
Steam on medium flame for about 12 to 15 minutes.
As the ada cooks, the banana leaf will slowly change color and release a wonderful aroma.
Once done, the batter will become firm and properly cooked. If not then steam for further few minutes.
Step 5: Serve
Remove the steamed ada carefully from the steamer.
Allow it to cool slightly for a few minutes.
Open the banana leaf and serve warm.
The sweet aroma of mango, coconut, jaggery, and banana leaf together makes this recipe truly irresistible.
Manga Ada Recipe
Equipment
Ingredients
- 250 gm Rice flour
- 3 Mango pulp
- 1/4 cup Jaggery or to taste
- 1/2 Coconut grated
- 1/2 tsp Cardamom powder
- Salt a pinch
- Banana leaf as needed
Instructions
- Wash and wipe the banana leaves properly. Cut into medium-sized pieces.
- In a mixing bowl add mango pulp, jaggery, coconut, cardamom powder, and salt. Mix well.
- Gradually add rice flour and mix to make a thick spreadable batter. Add little water if needed.
- Spread 2 to 3 tablespoons batter on one side and fold gently.
- Arrange the prepared ada in a steamer and steam on medium flame for 12 to 15 minutes.
- Allow to cool slightly. Open the banana leaf and serve warm or cold.
Notes
Nutrition
Frequently Asked Question About Manga Ada Recipe:
Can I make Manga Ada without banana leaf?
Yes, you can make it without banana leaf, but the authentic aroma and flavor will be slightly missing. Banana leaf gives this recipe its traditional Kerala taste. If banana leaf is not available, you can also use vatta ela traditionally used for making ada. However, banana leaf gives the best aroma and authentic flavor to the recipe.
Which mango is best for this recipe?
Sweet, juicy, and less fibrous mangoes work best for this recipe as they give a softer texture and richer mango flavor. However, even if you only have slightly fibrous mangoes at home, you can still make this recipe successfully. I made it with a fibrous variety once, and it still turned out delicious.
Can I use sugar instead of jaggery?
Yes, sugar can be used, but jaggery gives a much deeper and traditional flavor that tastes better in this recipe.
Why is my batter too loose?
Sometimes mango pulp contains extra moisture, which can make the batter thin. Simply add little extra rice flour to balance the consistency.
Can I store Manga Ada?
Yes, leftovers can be refrigerated for about 1 day in an airtight container.
Is Manga Ada and Ela Ada the same?
No, both are different. Ela Ada usually has separate coconut jaggery filling stuffed inside rice dough, while in Manga Ada everything is mixed together into one batter before steaming.
My Recommended Product:
If you enjoy making traditional steamed recipes like Manga Ada, Ela Ada, Modak, or Momos at home, investing in a good quality steamer can make the process much easier and more convenient.
A sturdy steamer helps cook the ada evenly while keeping the texture soft and moist.
You can also check out my Amazon page where I share my favorite kitchen tools, appliances, and cookware that I personally love using in my kitchen.
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