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Mango Kheer | Indian Mango Rice Pudding

This mango kheer is a delicious, Indian-style rice pudding flavored with sweet and aromatic mango pulp. You need a few ingredients to make this creamy and yummy mango rice pudding.
Course Desserts
Cuisine Indian
Keyword Aam ki kheer, Mango dessert recipes, Mango rice kheer
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Calories 243kcal
Author Freda Dias

Ingredients

  • 50 grams short-grained rice (I've used Gobindobhog rice), about 1/4 cup
  • 1 liter full-fat milk
  • Pinch of saffron
  • 100 grams castor sugar, little less than 1/2 cup, adjust as per desired sweetness
  • 1 tablespoon cashew nuts
  • 1 tablespoon sliced almonds
  • 1 tablespoon slivered pistachios, plus more for garnishing (as required)
  • 1/2 teaspoon cardamom powder
  • 225 grams fresh mango pulp, about 1 cup
  • Dried rose petals, for garnishing, optional

Instructions

  • Rinse rice until the water runs clear. Soak the rice for 30 minutes and set it aside. Drain after 30 minutes and set aside.
    rinsed, soaked and drained rice
  • In the meanwhile, add milk in a heavy-bottomed pot, bring to boil over medium heat. Add 2 tablespoons of hot milk to saffron in a small bowl and set it aside.
    Milk brought to a boil and preparation of saffron infused milk
  • After it comes to a boil, add the drained rice, mix well, and cook over medium-low heat until the rice cooks completely and the milk thickens about 20-25 minutes, stirring occasionally every 2-3 minutes to prevent the milk from sticking and burning at the bottom of the pan.
    Drained rice added to milk and cooked until the milk thickens
  • To check for the correct consistency: If you drop some mixture from a spoon, the rice and milk should fall in one stream and not separately.
  • Add sugar and saffron-infused milk, continue cooking for another 5 minutes over medium-low heat.
    Castor sugar and saffron infused milk added to thickened milk
  • Add cardamom powder and nuts, and cook for another minute. Switch off the heat and let the mixture cool down completely.
    Chopped nuts and cardamom powder added to the kheer for flavor
  • Add fresh mango pulp, mix well.
    Fresh mango pulp added to room temperature kheer
  • Transfer to an airtight bowl, cover, and refrigerate until ready to serve. 

Video

Notes

You can also add about 1 to 2 teaspoons of kewra water along with the cardamom powder for more flavor. 
 
If using freshly crushed cardamom seeds, 1/4 teaspoon is more than enough.
 
This recipe makes approximately 3 cups of mango kheer. I personally feel 1/2 cup serving of this kheer is good enough since it is so rich. It totally depends on what you consider a serving. So scale up the recipe as needed, it will just take longer to cook.
 
Adjust the consistency of mango kheer with a few tablespoons more of milk if it is too thick for your liking.
 
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator. 
 
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition

Serving: 0.5cup | Calories: 243kcal | Carbohydrates: 38.5g | Protein: 7.2g | Fat: 7.6g | Saturated Fat: 3.8g | Cholesterol: 25mg | Sodium: 89mg | Potassium: 385mg | Fiber: 1.1g | Sugar: 30.4g | Calcium: 33mg | Iron: 1mg