Try this delightful Mango Paneer Kheer for your next dinner party. It’s a rich creamy Indian dessert made with Indian mango pulp, paneer and milk.

Mango Paneer Kheer served in a white ceramic bowl.

Longer days, trees in blossom and warmer weathers are all signs that beautiful spring is here. And of course, spring to me means the arrival of the most aromatic Indian mangoes!

What better way to celebrate the vibrancy and flavour of the Indian mango than adding its pulp to rich and creamy desserts like mango rice kheer, mango shrikhand and mango rasmalai.

Paneer kheer is made using thickened milk and delicate homemade paneer that is transformed into a rich pudding by adding sugar, aromatic saffron and nuts.

The mangoes, saffron, nuts and thickened creamy milk blends wonderfully to create a sweet and soothing harmony between the flavours!

Serve mango paneer kheer along with other Indian desserts for dinner parties at festivals such as Diwali, Holi, Ramadan and Rakshabandhan.

It can also be a beautiful part of your Diwali menu.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Paneer – grated or crumbled. I have used homemade paneer for this recipe.

Milk – You will need whole milk for richness.

Cream – I use single cream to add extra thickness to the milk.

Condensed milk – I use condensed milk to save time as sugar alone will release moisture and make the kheer runny. You can of course use sugar and cook the kheer longer.

Mango pulp – Use fresh homemade mango pulp where possible for the best colour and flavour. Of course, mango pulp from a tin works too.

Saffron threads

Nuts – I use chopped almonds and pistachios.

Cardamom powder

Optional – Mango pieces or pulp, rose petals and silver edible foil for decoration.

Storage

This kheer is essentially a milk product so will need proper storage. As soon as the kheer comes to room temperature, store in a clean container that is free of odours and place in the fridge. Keep refrigerated for up to 3 days.

Cover the top of the kheer with clingfilm to prevent a milk film setting.

You can prepare the paneer kheer in advance, keep refrigerated and add the mango pulp just before serving.

A small bowl filled with mango pulp placed next to a large bowl filled with mango paneer kheer.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!