Mango Kheer

Mango Kheer is a rich and creamy Indian dessert made by combining slow-cooked rice pudding with fresh mango pulp. It is smooth and lightly sweet, with a refreshing tropical flavor that makes it perfect for summer. The traditional kheer base brings warmth and richness, while mango adds a bright, fruity twist that lightens the dessert beautifully.

This recipe and steps to make Mango Rice Kheer are pretty simple and easy to follow though it takes a bit of time to get perfect end results. This is because the rice requires time to cook in the milk.

Mango Kheer is luxurious Indian dessert that beautifully combines the richness of traditional rice kheer with the sweet, tropical flavor of ripe mangoes. Often enjoyed during the summer months, it is considered one of the most beloved seasonal desserts because it brings together two iconic ingredients of Indian cuisine: milk and mango. The preparation begins with slowly cooking rice in milk until it becomes creamy and tick, allowing the natural sweetness of the milk to develop. Once the kheer has cooled, fresh mango pulp is gently folded in, creating a smooth, velvety texture and a vibrant golden color. The result is a dessert that is rich yet refreshing, making it ideal for warm weather.

Trust me guys this dessert it’s just awesome in taste. So, this is the must try dish.

Health Benefits

Mango Kheer is also very healthy. It is good source of energy. Ripe mango contains dietary fiber and enzymes that may help digestion. The calcium and phosphorus from milk help maintain bone strength. Mango is rich in antioxidants like beta-carotene, which helps to reduce oxidative stress and support skin and eye health. Milk provides protein and it good for muscle repair.

Ingredients

• 1 cup mango puree
• 4 cups full fat milk
• 1/4 cup rice
• 1 tsp chopped pistachio
• 20-25 saffron strings
• Sugar as required

Recipe

• First, wash and soak the rice for 1 hour.

• Heat the milk in a kadai and bring it to a gentle boil.

• Add the soaked rice and let it cook. Wait for the rice to be cooked and kheer to become thick and creamy and keep stirring occasionally to prevent sticking.

• Now add saffron strings but this is completely optional.

• Put cardamom powder to give a nice aroma.

• Add sugar and cook until it dissolves.

• After completing this process, switch off the gas and let the kheer come to room temperature. Then add mango pulp and mix well.

• Serve it.

• Preparation Time – 10 mins
• Cooking Time – 45 mins
• Soaking Time – 25 mins
• Total Time – 80 mins

• Cuisine – Indian
• Serving – 4

Frequently Asked Questions?

Can I use canned mango pulp?

Yes, canned mango pulp can be used fresh mangoes are unavailable. Choose a high-quality unsweetened variety if possible.

Why did my kheer curdle?

Adding mango puree to hot milk can cause curdling. Always let the kheer cool completely before mixing the mango.

Important Tips

• Adjust the quantity of sugar you use depending upon on mango sweetness.
• Allow the milk mixture to cool down completely before adding the mango puree to it, otherwise it may split.
• Make sure to use heavy-bottomed kadai to cook the kheer.
• You can avoid sugar if you like less sweetness.
• I used pistachios only for garnishing only so that the mango flavor comes through beautifully in the kheer, but you can add the nuts according to the choice.
• Use dark color mango to make mango puree.

Serving Options

• Puri
• Malpua

Nutritional Values

• Calories – 350 kcal
• Protein – 10 gm
• Fat – 15 gm
• Sugar – 12 gm
• Iron – 6 gm
• Fiber – 8 gm