Mango Kheer Easy Mango Rice Pudding

MANGO KHEER | MANGO RICE PUDDING | AAM KI KHEER | MANGO PAYASAM

Mango Kheer is an Indian-style rice pudding that is flavoured with fresh mango pulp. It is thick, creamy and served cold during summer months. Kheer is Indian rice pudding, that is why this recipe is also called Aam ki Kheer (aam = mango). The difference between English rice pudding and Indian kheer is down to the different ingredients. Indian kheer uses basmati rice and an assortment of spices and nuts such as saffron, cardamom and nuts like almonds and pistachios. Sometimes, rose water or kewra water can be added as well – especially if making middle eastern style kheer. English rice pudding uses pudding rice and butter. And often has less flavourings added to it.

Mango Rice Pudding

This rice pudding is nothing like the rice pudding that you ate at school and I am here to change your mind. Mango Kheer is not an authentic and traditional recipe. In fact, flavouring Indian sweets with mango would have been unheard of but modern takes on cooking these recipes have seen a definite rise in the last few decades. In this recipe, we add mango pulp to the final dish. There is no addition of chopped fruit. Whenever we can, we use homemade keri no ras (Gujarati mango pulp) that is extracted from Indian mangoes by hand. Otherwise, we use tinned mango pulp. The addition of sweet and tart mango pulp to creamy and rich kheer is a heavenly combination. Adding nuts such as pistachio and almonds elevates the sweet. The 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.

Why you should make this recipe:

Easy to follow Celebrates seasonal fruit Uses easy to find ingredients – a single trip to a large supermarket will do the job! Delicious for the whole family Easy to scale the recipe up or down No-egg rice pudding Showstopping colours and flavours! Easy to make ahead

Ingredients for Mango Kheer

(full ingredients in recipe card below) Rice – we use good quality basmati rice for all of our recipes, however, you can use any glutinous rice too. Basmati rice has always provided perfect results for us but others prefer to use more glutinous rice which you can also do. Examples of glutinous rice include gobindobhog Milk – use whole milk for creamy kheer as lower fat milks will not give the satisfying creaminess required for this recipe. See below for vegan alternatives Cream– we use either cream or evaporated milk at the end of making the kheer for extra creaminess. Milk in the UK does not have as high a percentage of fat as other countries so the addition of cream here helps get that creaminess. Readers in the USA can use half and half. You can totally omit the cream if you prefer. Mango pulp – use either homemade pulp – see our keri no ras post (link provided at the top of the post) or use tinned pulp. Tinned mango pulp is already sweet so we do not need as much sugar when making the kheer. You can also simply blend freshly bought mangoes into a pulp. Sugar – I use white granulated sugar. You can also use agave, maple syrup or honey however these will impart their own flavours. Nuts – we like to use vibrant green pistachios and slivered almonds and sometimes edible silver/gold foil known as a varq or varakh. You can leave out the nuts totally or add them to individual portions for any allergy reasons.

Mango Sabudana Kheer

This mango kheer can also be made with Sabudana to make Mango Sabudana Kheer (Mango Coconut Tapioca Pudding).

Mango Vermicelli/Seviyan Kheer

Just follow the recipe of our Quick Vermicelli Kheer, once cooled down totally add mango pulp, chill in the fridge for about an hour then serve.

Vegan Mango Kheer

It is possible to make vegan mango kheer very easily. Substituting the milk and cream with non-dairy nut milk such as coconut milk or almond milk if possible. Try and use nut milk that will complement the mango flavours such as coconut or almond milk. When the berry season is in full swing I love to have this fruity coconut rice pudding for breakfast on warm sunny mornings.

Mango Coconut Milk Kheer

If you do not want an extra flavour to the recipe, use oat milk which is creamy and will not change the original taste of the milk version as it doesn’t have a strong flavour of its own.

Mango Rice Kheer with Condensed Milk

Mango Kheer for Babies and Toddlers

Coarsely grind the uncooked rice of your choice until you get broken rice. Be careful here not to grind down too fine. Cook the rice in the milk in the same way as the rest of the recipe and continue with the next steps. You may want to leave out the nuts as this recipe is for small children. This recipe will resemble mango phirni.

When to serve Mango Rice Kheer

Mango recipes celebrate the arrival of the Indian mango season. The fragrance of Alphonso and Kesar Keri cannot be beaten! With an abundance of mangoes available, indulging in fresh mangoes and also adding to recipes is part of the fun. The beauty of mango based recipes is that mango pulp is widely available throughout the year. In which case, this recipe can be made at any point throughout the year. Kheer is often served during occasions but also is a wonderful addition to an Indian thali. These creamy mango flavours would go down a treat during Ramadan and Eid.

How to serve Mango Kheer

Tips and Suggestions to Make Best Mango Kheer

What other desserts can be made from Mango?

Shahi Mango Paneer Kheer – if you want mango kheer without rice then mango paneer kheer is the way to go! This is truly indulgent and best reserved for special occasions. Mango Shrikhand do not let summer go by without trying this luscious and aromatic Gujarati dessert. This is a modern take on the traditional Shrikhand recipe. Mango and Coconut Pancakes – perfect for breakfast, brunch or tea-time snacks, these eggless pancakes are so good. Mangoes are one of those fruits that I love to incorporate into baking too. Mango Passion Fruit melting Moments and Mango Biscotti are just AMAZING, and eggless too! This incredible fruit does not only go in sweet dishes but savoury too. We love adding mango to our Mango Kadhi Mango Fajeto (please note there is a difference between mango kadhi and fajeto)

How to make Mango Rice Kheer (stovetop)

Mango Kheer is easy to make, it just requires a little attention. Follow these steps and you’ll have an exotic and luscious dessert without much effort. A full written method with cups and metric measurements and recipe video can be found in the recipe card below.

Bring the milk to a boil in a heavy bottom pan. Ensure to stir at regular intervals to prevent the milk sticking. Keep the heat at a medium level as too high will definitely lead to burning,
Meanwhile wash and drain the rice and mix it with a little ghee to coat each grain.
Add rice once the milk is boiling and cook the mixture on medium heat. Keep stirring at all times.
Once the rice is fully cooked and the milk is thickened, add sugar and nuts. Only add the sugar once the rice is cooked otherwise adding sugar too early will prevent the rice from cooking. It is at this point that you could add the condensed milk if using but remember to turn off the heat (no further cooking). Do not thicken the milk too much as it will thicken further as it cools. A good tip is to fill a spoon with the rice and milk. Tip the spoon, if the rice and milk fall together, they are cooked perfectly.
Further cook 5-8 minutes, add cardamom powder.
Add cream or evaporated milk and turn off the heat.
Allow the kheer to cool down completely. Stir every so often to prevent any skin forming.
Now add mango pulp and mix well. Keep it in the fridge to chill.
Garnish it with nuts and serve.

How to make Mango Kheer in Instant Pot

We sometimes make our traditional kheer in the Instant Pot or our Indian pressure cooker for speed and convenience. This is especially so when there are many other dishes we are cooking alongside this kheer. There isn’t enough time to continually stir whilst attempting to cook the other meals. The electric pressure cooker is handy for this as no stirring is required and you can turn your attention elsewhere. Similarly, mango kheer can be made in the Instant Pot easily. Follow these easy steps for perfect mango kheer in a pressure cooker Check out Instant Pot Kheer recipe, follow the steps. Once the kheer is cooled down completely add mango pulp and keep it in the refrigerator for a couple of hours.

Storage

You can store this kheer in the fridge in an airtight container for 2-3. Try to store it away from other strong smells. If the kheer has thickened in the fridge, add a spoon of milk until you reach your desired consistency. You can also freeze kheer for up to 1 month. Allow to defrost either in the fridge or at room temperature.