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Step by step creamy Mango Lab e Shireen dessert decoration with jellies
zaikamenuteam

Secret 15-Minute Mango Lab-e-Shireen

The ultimate creamy Mango Lab-e-Shireen recipe for summer. A rich, velvet-textured dessert with fresh mango puree, colorful jellies, and condensed milk. Perfect for parties and mango lovers!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 people
Course: Dessert, After Dinner
Cuisine: Pakistani, Middle Eastern Fusion
Calories: 240
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
Group: The Custard Base
1 Liter – Full Fat Milk
4 tbsp – Mango Custard Powder
1/2 cup – Sugar (Adjust to taste)
Group: The Secret Creamy Fold
200 ml – Dairy Cream (Chilled)
1/2 cup – Condensed Milk
1/2 cup – Fresh Mango Puree (Smooth)
Group: The Mix-ins & Toppings
1 cup – Colored Vermicelli (Boiled)
2 cups – Fresh Mango Cubes (Ripe)
1 cup – Assorted Jellies (Red and Green, cubed)
2 tbsp – Pistachios & Almonds (Crushed)

Equipment

  • Whisk For smooth custar
  • Large Glass Bowl For layering
  • Small Saucepan  To boil vermicelli

Method
 

Instructions
    Boil Vermicelli: In a small pan, boil colorful vermicelli until soft. Drain and set aside.
      Cook Custard: Mix custard powder in 1/2 cup cold milk. Bring the remaining milk to a boil with sugar, then slowly whisk in the custard mix. Cook for 2-3 mins until slightly thickened. Let it cool completely.
        The Secret Fold: Once the custard is at room temperature, gently fold in the chilled cream, condensed milk, and fresh mango puree until velvety smooth.
          Assembly: In your serving bowl, add the boiled vermicelli, half the mango cubes, and half the jellies. Pour the creamy custard over them.
            Garnish: Top with the remaining mangoes, jellies, and crushed nuts.
              Chill: Refrigerate for at least 4 hours before serving for the best texture

                Video

                Notes

                Recipe Notes
                • Pro-Tip: For the best Zaika Menu experience, serve this chilled after a spicy meal like our Spicy Mutton Salim.
                • Storage: Keep it covered with plastic wrap in the fridge to prevent a skin from forming on top of the custard.