Mango Kheer Recipe | Common pilgrimage recipe

Mango Kheer is a creamy rich pyosis made with milk, rice, sugar and fresh mango puree. It is one of the desserts that feel festive but still simple to make it quickly at home. The taste of mangoes gives cooked rice, with milk, smooth and sweet taste.

This kheer can be heated during winter or cooled in summer time. Both ways it is really good but the cool version sounds more refreshed. Mango Kheer is more filling and a good way to enjoy seasonal mangoes in the form of a dessert.

jump to:

About Mango Kheer

Mango Kheer is a fruit for normal rice kheer or pyasam. This recipe is made by boiling rice in milk until it becomes soft and thick, then taste with saffron, condensed milk and fresh mango puree. Finally garnishes with nuts and small mango cubes, it becomes a delightful bowl of the pysam.

The taste is unique due to the combination of mango sweetness and the combination of prosperity of milk. Rice adds the body to kheer while saffron and cardamom gives light aroma and taste. Mango puree should be added only after cooling kheer, otherwise the milk can bend, so time is important here.

There are some variations with this recipe that you can try. Instead of rice, you can use vermiseli, millet or even sago. Each one gives a slightly different texture but the taste of mangoes shines in all. The sweetness can also be adjusted how sweet your mangoes are.

I usually prepare Mango Kheer when the season of Mango is in full swing. It sounds special after meals, and my family prefers it directly cool from the fridge. Sometimes I also serve it for small meetings as it looks bright and gives a different taste from regular pens.

Mango

• Basmati rice – I have used basmati rice, just grind it roughly. It gives kheer to the body and cooks soft inside the milk. You can also use raw rice if there is no basmati.
• Milk – I used full fat milk for rich taste. The basis of milk is so much creamy milk, better kheer taste.
• Sugar – I added sugar to sweetness. Depend on adjusted common natural sweetness. Some variations are very cute so perhaps you need less.
• Mango – I used fresh mango pulp made of ripe mangoes. This fruit adds taste and golden yellow color. Avoid fibrous mangoes in this recipe.
• Saffron – I soaked saffron in hot milk. It gives beautiful aroma and yellow yellow tone. You can leave but I like light taste.
• condensed milk – Sometimes I add condensed milk to make Kher more rich and thick. It also increases sweetness. If you do not have you can leave.
• valley – I have used ghee for fry cashews. It adds the taste of walnuts to the last dish.
• Cashew – I roast in cashew ghee till they become golden and then add to the top. It gives crunch and prosperity.
• cardamom powder – I sometimes add a pinch, it mixes well with mangoes and milk. If you do not like the taste of cardamom then you can leave.
• Chopped mango – I like to add fresh common cubes while serving. This kheer makes the taste fresh and cuts a small cut of fruit with creamy pyasam.

Similar recipes

How to step by Mango Kheer step

1.Cop commonly. Take it to a blender and make puree without water. Measure and keep aside.

2. Take the basmati rice in a blender, grind it in a coarse mixture, set one side. Add saffron to a teaspoon of warm milk and soak it.

3. Take milk in a vessel, add rice, then add a spoon inside the pot (it is to avoid flowing from milk).

4. Add a pressure cooker to the stand, add water, then place a ship with milk on it. Add saffron milk.

5. Close with a lid and pressure for 15-20 minutes in low flame. Once the pressure opens slowly, remove the spoon.

6. You can see that rice is cooked. Now move the milk to a heavy bottom pan. Add sugar, it will flow.

7. Boil it for 5 minutes, then add condensed milk and switch off. Let it cool down. Add the common puree when it is cooled (may be slightly hot).

8.mix well. Illayamadam powder.

9. Add Hate Ghee again cashew nuts and fry to golden. Add it to kheer. Add pieces of chopped mangoes while serving.

Garnish and serve hot / cold.

Expert tips

• Rice – I usually grind the rice a little thick before cooking. It helps in faster cooking and mixing creamy with milk.
• Pilot – I always add mango puree only after the kheer cools down. If added when heated, milk can be done.
• Stability – I flow a little bit of kheer because it becomes thicker after it cools down. If you look very thick then you can add a little milk before serving.
• Mango choice – I always choose sweet mango cooked without fiber. The variety of mangoes is different in taste.
• Serving – You can serve it cold or hot. I like cold but some people enjoy especially hot in winter.

Service and storage

Mango kheer after meals cool as hot or sweets. It goes well for the festive days or even refreshes the sweet in the afternoon of summer. Add some mango cubes at the top when serving for extra taste. I usually stores the remaining in the fridge and it is good for 1-2 days. Always cover it and stir once before serving again.

General question

1. Can I use the mango pulp to buy store?

Yes, you can, but fresh mango pulp gives the best taste.

2. Can I change rice with Vermiselli?

Yes, Vermicelli works well, just cook in milk before adding mango.

3. Why did my kheer do curd after adding mangoes?

This happens when the pulp is added when the milk is hot. Always cool kheer before mixing the mango puree.

4. Can I free this sugar?

Yes, you can leave sugar and rely on the sweetness of mangoes or add jaggery if you want.

5. Is it a better cold or hot taste?

Both are good. I liked personally cool, it feels refreshed with mango taste.

If you have any other question about this Mango Kheer Recipe Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest, YouTube And Twitter ,

Try it Mango Kheer Recipe Tell me how you like it. Also tag us on Instagram @Sharmispassions and the hash tags it on #Sharmispassions.

📖 Recipe Card