Chhaya RecipesFeatured

Instant Mango Coconut Rolls

Mango fans everywhere would absolutely agree that there is nothing to beat mango as the ultimate refreshing summer dessert. The yummy mango coconut roll recipe below is very easy and quick to make. Mango coconut roll is a popular Indian sweet where white bread slices with rich and flavorful stuffing are dunked in mango milkshake. The bread soaks up all the flavor and becomes super delicious. Remember to avoid using wheat bread, multigrain bread, or sourdough because they will not give you the same taste and texture.

Total time: 20 minutes
Serving: 4 rolls


For the filling:

  • 2 cup milk
  • 1/2 cup desiccated coconut
  • 2 tbsp milk powder
  • 1 tbsp corn starch
  • 1/4 cup sugar

For mango milkshake:

  • 1.5 cup milk (full cream )
  • 1/4 cup sugar
  • 1 cup mango puree
  • Other ingredients:
  • 4 slice bread
  • 1/2 cup chopped mango
  • Few sliced pistachios
  • Few saffron threads
  • Desiccated coconut


Making filling:

  • In a saucepan add milk, milk powder, corn starch, sugar, desiccated coconut and stir well to ensure there are no lumps and the mixture is of smooth consistency
  • Turn on the flame and cook for 2 to 3 minutes on medium flame
  • Keep stirring frequently during cooking to prevent mixture for sticking to bottom When paste thickens and turns creamy, remove from flame and set aside

For Mango Milkshake:

  • To a blender jar add chopped mangoes, milk, ice cubes optional) and sugar
  • Blend to a smooth and semi thick consistency.

Assemble the rolls:

  • Trim away sides and roll the bread slices with a rolling pin
  • Roll the edges thinner than the center
  • Spread a tablespoon of filling uniformly over the slice
  • Top with a tablespoon of chopped mango pieces.
  • Roll tightly to make a cylinder. Prepare remaining three slices in the same manner
  • Immerse the prepared rolls into the mango milkshake
  • The entire roll should be soaked in mango milk shake for the best result
  • Take it out immediately and place onto a serving plate
  • Garnish with saffron threads and pistachios slices
  • Top with a sprinkle of desiccated coconut
  • Refrigerate for 30 minutes before serving

    Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to


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