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This indian mango rice pudding is a creamy summer twist on the classic rice kheer I grew up eating. You need only 4 main ingredients for this recipe. Made with ripe mango pulp, slow-cooked basmati rice in whole milk, and a balmy touch of cardamom, it’s rich, fragrant, and just the right kind of indulgent.
Eggless, gluten-free and perfect for those warm days when you’re craving something cool and sweet, yet easy to make.
Rice kheer or phirni are simplest south asian desserts. They’re comforting, nostalgic, and made at the drop of a hat in most indian homes. You only need a few pantry staples, and it’s always so satisfying.
Mango Meets Kheer and It’s Love at First Bite
During summers, when Indian mangoes flood the markets, my grandmother’s kitchen would turn into a mango wonderland with mangoes making their way into everything (well, almost!).
The mangoes I grew up eating were the incredible dasheri and kesar mangoes. Honestly, the biggest charm of Indian mangoes is their aroma- there’s nothing quite like it.
Sure, honey mangoes work well in most of my mango recipes here, but I can’t help but miss that intoxicating, refined fragrance that comes with Indian varieties. If you can find good, ripe Indian mangoes, definitely go ahead and substitute them in this recipe.
This mango rice pudding looks like a bowl of sunshine and tastes like summer in every spoonful. It’s filled with the sweet, tropical flavor of ripe mangoes, and the fresh purée adds a wonderful fruity finish. Each spoonful is smooth with slow-cooked rice and milk, which is gently sweetened and delicately scented with cardamom.
Secrets for the Ultimate Creamy Texture
- When it comes to making kheer, I always choose to slow-cook it. It takes a little over 30 minutes, unless you’re making a huge batch, and trust me, it’s totally worth the effort! The slow cooking helps rice soften beautifully and the starches that release help thicken the whole milk, giving you that lovely texture and depth.
- Using condensed milk in rice pudding is one of those little tricks that doesn’t get nearly enough credit! It’s such a simple addition, but it makes a world of difference. Not only does it add a decadent sweetness, but it also gives the kheer that luscious, almost dessert shop-style texture that’s hard to achieve with just sugar and regular milk.
- Fresh, ripe mangoes that are pureed and, most importantly, strainedare the secret to a silky-smooth mango kheer that practically melts in your mouth. Straining might seem like an extra step, but it makes all the difference. It removes any fibrous bits or pulpy threads that could interrupt the lush texture.
- And finally, if there’s one touch that truly sets your kheer apart, it’s freshly ground cardamom powder. Grinding whole green pods releases a warm, floral, citrusy aroma that instantly elevates the rice pudding. It adds that authentic Indian flavor and keeps the color bright and beautiful.
Ingredients
- Mangoes – You could use fresh juicy & ripe mangoes and blend at home to make mango puree(the best!). But store bought mango puree works well too. Canned mango puree is often sweetened, so I recommend adjusting the condensed milk quantity as per your taste.
2 Fun Variations
- Swap out regular condensed milk for coconut condensed milk. It just turns the kheer divine. Mango and coconut are definitely one of my favorite tropical combo!
- Add finely chopped super ripe mangoes to the rice pudding. They add a juicy texture and taste amazing!
Let’s Make It
- Start by soaking the basmati rice. Wash the rice thoroughly 2-4 times until water runs clear. Then soak in excess water for 30 minutes.
- Rinse your heavy bottomed, deep cooking pot with water. Without wiping, pour whole milk in the pot and bring to a slow simmer on low medium heat. Add the soaked rice. Cook on low for 20-30 minutes, stirring regularly until the rice is soft and the kheer thickens.
- Add condensed milk, cardamom powder and nuts and cook on low for another 5-10 minutes until it reaches your desired consistency. Don’t thicken too much because the kheer will thicken quite a bit while resting. Consistency of kheer should be on runnier side before you set it aside to cool down.
- Add mango pieces to a blender jar and blend until smooth. Strain the blended mango pulp using a colander for a smooth mango puree.
- Once the kheer has cooled down, stir in mango purée and more crushed pistachios. Chill for 2-4 hours before serving.
- You can top with extra nuts and a dash of mango purée before serving your delicious mango rice pudding.
Recipe Tips
- Use a heavy bottomed cooking pot to avoid the milk from scalding.
- Soaked basmati rice cooks more evenly and turns out wonderfully soft. It might feel like a small step, but it makes a big difference!
- Never stir mango purée into hot, bubbling kheer. The sudden heat can cause the mango to curdle. Let it cool to room temperature first, then gently fold in the purée.
- While cardamom adds warmth and fragrance, using too much can overpower the delicate flavor of mango. 2 generous pinches is plenty!
- As the milk thickens, it’s important to stir frequently to keep the rice from sticking and to prevent scorching. This is when the kheer needs your attention the most.
- Mango kheer stores best in non-reactive containers made with glass or ceramic. Avoid metal bowls that can affect the flavor or discolor the kheer over time.
Creamy Mango Rice Pudding (Mango Kheer)
Luscious mango rice pudding made with fragrant basmati rice, whole milk, sweetened condensed milk, and fresh mango purée. A refreshing Indian dessert perfect for summer or festive occasions!
Ingredients
- ¼ cup basmati rice
- 1 liter whole milk
- ½ cup sweetened condensed milk or as needed
- 3 large mangoes (270-300g mango pulp after peeling & discarding the seed) I use honey mangoes, adjust quantity as desired
- 2 generous pinches green cardamom powder
- 2-3 tablespoon crushed pistachios or any nut you like
Instructions
Soak the Rice
Take ¼ cup basmati rice in a small bowl. Rinse under running cold water 3–4 times until the water runs clear. This removes surface starch and prevents a sticky texture.
Cover the rinsed rice with room temperature water. Let it soak for 20–30 minutes. This ensures faster and more even cooking.
Drain the soaked rice in a sieve or colander just before adding to the milk.
Cook the Rice Pudding
Rinse your heavy bottomed, deep cooking pot with water. Without wiping, pour 1 liter whole milk into the cooking pot.
Bring it to a gentle simmer over medium heat, stirring occasionally.Keep a close eye.
Add the drained, soaked rice to the simmering milk.Stir well for 1-2 minutes to make sure that rice wont settle at the bottom of pot (it may stick). Reduce the heat to low.
Cook uncovered on low heat for 20–25 minutes, stirring frequently to prevent the rice or milk from sticking to the bottom. The rice should be soft and tender, and the milk should have thickened into a pudding-like consistency.
Stir in ½ cup sweetened condensed milk, 2 generous pinches cardamom powder, and 2 tablespoons chopped nuts (like pistachios or cashews).
- Cook for another 5–10 minutes on low heat until everything is well combined and the kheer reaches your desired thickness. Let the kheer cool down to room temperature.Note: Don’t reduce it too much — kheer will continue to thicken as it cools. It should have a pourable consistency.
Make Mango Puree
Use fresh, sweet mangoes with deep orange flesh (e.g., Ataulfo, Alphonso, or Kesar) for the best flavor and color.
Peel the mangoes and cut the flesh away from the pit. You’ll need about 270-300 g of chopped mango pieces.
Add the mango chunks to a high-speed blender and blend until completely smooth — no chunks should remain.For an extra silky finish, pass the mango purée through a fine mesh strainer to remove any fibers.
Assemble the Mango Kheer
Once the kheer has cooled to room temperature, gently fold in mango purée. Stir gently until evenly combined.
Cover and chill in the refrigerator for 2–4 hours for best flavor and texture.
To serve, spoon the chilled mango rice pudding into bowls or dessert cups.Top with few crushed pistachios or a swirl of extra mango purée. Garnish with saffron strands or edible rose petals for an elegant touch.
Notes
- Use a heavy bottomed cooking pot to avoid the milk from scalding.
- Soaked basmati rice cooks more evenly and turns out wonderfully soft. It might feel like a small step, but it makes a big difference!
- Never stir mango purée into hot, bubbling kheer. The sudden heat can cause the mango to curdle. Let it cool to room temperature first, then gently fold in the purée.
- While cardamom adds warmth and fragrance, using too much can overpower the delicate flavor of mango. 2 generous pinches is plenty!
- As the milk thickens, it’s important to stir frequently to keep the rice from sticking and to prevent scorching. This is when the kheer needs your attention the most.
- Mango kheer stores best in non-reactive containers made with glass or ceramic. Avoid metal bowls that can affect the flavor or discolor the kheer over time.