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.
Tried this recipe?Let us know how it was!