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Summer in my house is never complete without a chilled bowl of Mango Kheer. This recipe is my go-to for family gatherings because it is consistently creamy, sweet, and a massive hit with the kids. While we wait all year for the fresh mango season, I often make this with frozen mangoes whenever the children ask for a special treat. It brings together the comfort of a classic rice pudding with the bright, tropical joy of summer in...
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Wash the rice thoroughly until the water runs clear. Soak it for 20 minutes, then drain completely.
Heat ghee in a heavy-bottomed pot. Sauté the sliced almonds on low heat until golden and aromatic. Remove them and set aside.
Add the soaked rice to the same pot. Sauté for 2–3 minutes over low heat until the grains are lightly toasted and well-coated with the leftover ghee.
Pour in the milk and add the cardamom powder. Bring to a boil, then lower the heat. Let it simmer for 15–20 minutes, stirring occasionally. Scrape the dried cream from the sides of the pot and stir it back in for extra richness.
Once the rice is soft and the milk has reduced, add the sugar, salt, and toasted almonds. Continue to simmer until the kheer reaches a creamy consistency that coats the back of a spoon.
Turn off the heat and let the kheer cool down completely to room temperature.
Once cooled, gently fold in the mango puree and fresh mango chunks. Stir until well combined.
Transfer the mango kheer to a bowl and refrigerate to chill. Garnish with more nuts before serving cold.
Never add mango puree to hot kheer; the acidity can curdle the milk.
Use sweet, ripe mangoes for the best flavour and colour. If using frozen, thaw slightly before mixing.
Taste your mangoes first and adjust sugar accordingly.
The kheer thickens as it chills. If it’s too thick, stir in a splash of cold milk before serving.
Can I use frozen mangoes for this recipe?
Yes, you can use frozen mangoes. Thaw them slightly before mixing to ensure smooth incorporation.
Why should I not add mango puree to hot kheer?
Adding mango puree to hot kheer can curdle the milk due to the acidity in mangoes.
How do I adjust the sweetness of the kheer?
Taste your mangoes first and adjust the sugar accordingly. You can add more sugar if the mangoes are not very sweet.
What type of rice is best for kheer?
Basmati or any fragrant short-grain rice works best for kheer as they provide a nice aroma and texture.
Can I serve this warm instead of chilled?
While Mango Kheer is traditionally served chilled, you can serve it warm if preferred. However, the mango flavour shines best when served cold.
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