Mango Kheer
Indulge in the tropical elegance of Mango Kheer, a luscious, creamy Indian dessert that beautifully blends the richness of traditional rice pudding with the vibrant sweetness of mangoes. Made with velvety full-fat milk, fragrant basmati rice, and a touch of aromatic cardamom, this kheer is elevated with fresh mango puree and chunks of ripe mango, creating a symphony of textures and flavors. A sprinkle of saffron-soaked milk adds a luxurious golden hue, while crunchy cashews and almonds provide the perfect finishing touch. Serve this chilled mango-infused delight as a show-stopping treat for any festive occasion or simply as a summertime indulgence. Whether enjoyed on its own or paired with a savory main course, Mango Kheer is a must-try dessert that’s as refreshing as it is decadent.
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Recipe Information
Ingredients
- 1 liter Full-fat milk
- 0.25 cup Basmati rice
- 0.5 cup Sugar
- 0.5 teaspoon Cardamom powder
- 1 cup Fresh mango puree
- 0.5 cup Chopped mango pieces
- 2 tablespoons Chopped cashews
- 2 tablespoons Chopped almonds
- 8-10 strands Saffron strands
- 2 tablespoons Milk (for saffron)
Instructions
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water before use.
Heat the full-fat milk in a heavy-bottomed pot and bring it to a boil. Stir occasionally to prevent it from sticking to the bottom.
Once the milk boils, reduce the heat to low and add the soaked and drained basmati rice.
Cook the rice in the milk, stirring frequently, until the rice is soft and the milk thickens slightly. This process will take about 30 minutes.
While the rice is cooking, soak the saffron strands in 2 tablespoons of warm milk and set aside.
Once the rice is cooked and the kheer has thickened, add sugar and stir well until it dissolves completely.
Add cardamom powder, chopped cashews, and almonds to the kheer. Mix until combined.
Remove the kheer from the heat and let it cool completely to room temperature.
Once cooled, add 1 cup of fresh mango puree and mix gently. Make sure the kheer is not hot, as heat can alter the flavor of the mango puree.
Fold in half of the chopped mango pieces for added texture.
Garnish the kheer with the remaining mango pieces and the saffron milk.
Refrigerate the kheer for at least 2 hours before serving for a chilled, refreshing dessert.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 204.0 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 11.7 mcg | 59% | |
| Calcium | 1483 mg | 114% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2766 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
