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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring the full-fat milk to a gentle boil in a heavy-bottomed pan. Reduce the heat and stir in the condensed milk and cardamom powder until combined.
Add the mashed rice to the pan and stir well to break up any lumps. Bring the milk back to a boil, then lower the heat to a simmer. Let it cook for 15–20 minutes, stirring occasionally and scraping the rich cream off the sides of the pot back into the kheer.
Continue simmering until the rice absorbs the flavours and the mixture thickens into a rich, creamy consistency that coats the back of a spoon.
Turn off the heat and let the kheer cool down entirely to room temperature.
Gently stir in the mango pulp and chopped mango chunks until well combined.
Transfer the mango kheer to a bowl and refrigerate to chill. Garnish with more nuts before serving cold.
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Use sweet, low-fibre mango varieties like Alphonso, Kesar, or Banganapalli. Thawed frozen mangoes or canned pulp work great off-season.
Always fold in the mango after the kheer has cooled completely to prevent curdling.
Lightly mash the rice by hand—don't blend it—for the perfect traditional texture.
Taste your mangoes first and adjust the condensed milk accordingly.
Chill for at least 2–3 hours before serving for the best flavour and creamy setup.
Can I use any type of mango?
Use sweet, low-fibre varieties like Alphonso, Kesar, or Banganapalli. Thawed frozen mangoes or canned pulp work great off-season.
Why should I cool the kheer before adding mango?
Adding mango to hot kheer can cause the milk to curdle due to the acidity in the fruit.
How should I mash the rice?
Lightly mash the rice with your palm/hand to maintain the traditional texture.
How can I adjust the sweetness?
Taste your mangoes first and adjust the condensed milk accordingly.
How long should I chill the kheer before serving?
Chill for at least 2–3 hours before serving for the best flavour and creamy setup.
