Mango Kheer Recipe
- Yields: 4 servings
- Time: 30 min
Ingredients
- 1 liter full-fat milk
- ¼ cup basmati rice (washed and soaked for 20 minutes)
- ½ cup mango pulp
- ¼ cup sugar (adjust to taste)
- ¼ teaspoon cardamom powder
- Chopped nuts (optional, for garnish)
Directions
- Heat milk in a heavy-bottomed pan and bring it to a gentle boil.
- Add soaked rice and cook on low flame, stirring occasionally to prevent sticking.
- Continue cooking until the rice becomes soft and the milk thickens to a creamy consistency.
- Add sugar and cardamom powder, mix well, and cook for 2–3 more minutes.
- Turn off the heat and allow the kheer to cool slightly.
- Once it is warm (not hot), add mango pulp and mix thoroughly until well combined.
- Refrigerate for at least 2 hours and serve chilled, garnished with chopped nuts.
Tips
Mango Kheer is a delicious fusion Indian dessert that combines traditional creamy rice kheer with the rich flavor of ripe mangoes. The natural sweetness and fruity aroma of mango enhance the classic kheer, making it perfect for festivals, family gatherings, and special occasions. For best results, use sweet and non-fibrous mango pulp and always allow the kheer to cool slightly before adding the mango to prevent curdling.
Credits
Indian mango dessert fusion recipe.
Related Recipes
Mango Lassi
Mango Milkshake
Mango Mojito
FAQ's
Yes, you can use canned mango pulp if fresh mangoes are not available. Make sure it is sweet and good quality for the best flavor.
Mango pulp should be added only after the kheer cools slightly. Adding it to very hot milk may cause curdling and affect the texture.
Basmati rice is preferred because of its fragrance and texture, but you can also use any short-grain rice.
Yes, adjust the sugar according to the sweetness of the mango pulp. If the mango is very sweet, you may need less sugar.
You can store it in an airtight container in the refrigerator for up to 2 days.