Mango Kheer is the favorite summer dessert of North India, serve it warm or chilled, either way, this kheer is just an amazing sweet indulgence.
What is Mango Kheer?
Mango Kheer is Indian style summer special mango and rice pudding or dessert made when mangoes are in season.
To make this kheer try using the sweet varieties of mango like Alphonso or Kesar mango and full-fat milk.
The best way of knowing that your kheer has cooked perfectly is when the milk is reduced to half of its volume and you get a slightly thicker mango kheer or rice pudding.
Basic Ingredients for Mango Kheer
- Firstly, Rice- A good quality of rice preferably basmati or broken basmati makes a very nice creamy and delicious kheer.
- Mango-Sweet Alphonso or kesar mango. Tinned mango puree can be used instead.
- Milk- Other than rice the next main thing is milk, you can use any kind of milk but to make the rice and creamy kind of kheer, do try to use full-fat whole milk.
- Sweetener- Sugar, honey or jaggery can be used for sweetness in the dish.
- Nuts/Saffron/Cardamom-Use any kind of your favorite nuts, raisins and or saffron, cardamom, rose water for that unique flavor and texture.
How to make Mango Kheer?
Mango kheer is the easiest and very simple sweet dessert you would ever make. First of all, boil the milk, add in the soaked rice. Now simmer on low until the milk reduces in half and rice is soft and mushy.
The next step is adding mango puree, sugar, nuts, and flavorings. After that just cook the kheer on low for a few more minutes and kheer will be done.
Serving suggestions
Either serve the mango kheer warm or chilled. To chill the kheer place it in the refrigerator for a few hours. Whatever way you prefer it is going to be just amazing. Pair it with paratha, dum aloo, chole bhature, or any of your favorite dishes.
Looking for more such sweet recipes to get some ideas for your desserts? Do not miss my Mango Phirni and Rabri and the best one’s Firni Falooda.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Mango Kheer
Equipment
- Heavy Bottom Pan
Ingredients
- 1 litre full cream milk
- 1/2 cup rice
- 1 teaspoon cardamom powder
- 1/4 cup chopped nuts
- 1 1/2 cup sugar or to taste
- dash of saffron optional
- 2 tablespoon nuts, cashew,almonds and raisins
- 1 mango, pureed
Instructions
- Wash and soak basmati rice in enough water and set aside for at least 30 minutes.
- Boil milk in a heavy bottom pan and add washed and drained rice.
- Add cardamom powder and saffron strands and allow it to cook till rice and milk combines with each other or until the color of milk changes.
- The flame should be low and stir frequently in between.
- Add sugar and nuts and raisins and cook again for some time or until the sugar dissolves.
- Turn off the heat and let it cool down a bit then add mango puree.Garnish with chopped nuts and serve chilled.
Notes
- Full cream milk makes the kheer more rich and delicious.
- You can add toasted nuts, raisins, etc. to make the kheer way more interesting.
- Roast the nuts and raisins in a teaspoon of ghee before adding to the kheer.
- To make the kheer vegan use any nut or soy milk.
- You may also use the storebought tinned mango puree.
Nutrition
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Mango kheer and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
Wow! I’ve never tried this but it looks amazing. I love rice pudding and all things mango flavored, so I think this is right up my alley!
I’m a huge fan of mango and this looks perfect for the heat of Texas summers.
I love that you can serve this mango kheer both warm and cold! So great for those colder rainy summer days too. It looks scrumptious!
My hubby loves all things mango, so I will be making him this dessert recipe! I love that it’s got rice (kind of like a rice pudding). So yummy!
This is a great-sounding recipe – I can’t wait until our mangoes are ready to pick (usually in July or August). When you add your saffron is it powdered or threads?
I use saffron threads for the recipe, they give a nice color and flavor too.
What a great spin on kheer, adding mangos! I didn’t have basmati, but it was still so tasty with white rice (how can you go wrong with mango, milk, sugar, and spices!). Yum!!
I have never heard of kheer, but you had me at mango. I love that mango kheer can served cold or warm. I am excited to try it both ways.
I am a mango lover! This seems like a great new dessert to try out for the summer, can’t wait to make it!
I’ve never heard of mango kheer but this looks amazing! Kheer looks so versatile as well. This is the perfect summer treat!
This is such a great version of Mango Kheer! The flavors are perfect and my family loved it. So good.
I am just starting to enjoy mangos, not sure why I haven’t indulged in them before. This is a great recipe, I have always liked rice pudding but adding the mango makes it so much better.
Mango desserts are right up my alley and this one is something I would always enjoy! What a tasty summer dessert!
I love mango and this mango kheer looks so delicious. I have made mango sooji kheer but this one with rice looks fabulous.
This looks definitely yummy and delicious. I love the presentation for this recipe and the creaminess texture it makes you entice and tempt for it.
I miss having mango Kheer when I lived in Dubai! As well as Alphonso mangoes that came from India. This takes me back and now I can make it at home.
Oh my goodness, my kids absolutely adore this recipe. Thank you so much for sharing.