Mango Kheer (Indian Mango Rice Pudding)

Mango Kheer or Mango Rice Kheer is an exotic take on the authentic kheer recipe (Indian style rice pudding). Silky Indian mango pulp or keri no ras is added to kheer to create a vibrant yet creamy Indian sweet that is perfect for summer.

Mango Kheer is an Indian-style rice pudding that is flavoured with fresh mango pulp. It is thick, creamy and served cold during summer months.

Kheer is Indian rice pudding, that is why this recipe is also called Aam ki Kheer (aam = mango).

Indian kheer uses basmati rice and an assortment of spices and nuts such as saffron, cardamom and nuts like almonds and pistachios. Sometimes, rose water or kewra water can be added as well - especially if making middle eastern style kheer.

Mango Rice Pudding

This rice pudding is nothing like the rice pudding that you ate at school and I am here to change your mind.

Mango Kheer is not an authentic and traditional recipe. In fact, flavouring Indian sweets with mango would have been unheard of but modern takes on cooking these recipes have seen a definite rise in the last few decades.

In this recipe, we add mango pulp to the final dish. There is no addition of chopped fruit.

Whenever we can, we use homemade keri no ras (Gujarati mango pulp) that is extracted from Indian mangoes by hand. Otherwise, we use tinned mango pulp.

The addition of sweet and tart mango pulp to creamy and rich kheer is a heavenly combination. Adding nuts such as pistachio and almonds elevates the sweet.

The recipe and steps to make Mango Rice Kheer are pretty simple and easy to follow though it takes a bit of time to get perfect end results. This is because the rice requires time to cook in the milk.

Ingredients

(full ingredients in recipe card below)

Rice - we use good quality basmati rice for all of our recipes, however, you can use any glutinous rice too. Basmati rice has always provided perfect results for us but others prefer to use more glutinous rice which you can also do. Examples of glutinous rice include gobindobhog

Milk - use whole milk for creamy kheer as lower fat milks will not give the satisfying creaminess required for this recipe.

Cream- we use either cream or evaporated milk at the end of making the kheer for extra creaminess. Milk in the UK does not have as high a percentage of fat as other countries so the addition of cream here helps get that creaminess.

Readers in the USA can use half and half. You can totally omit the cream if you prefer.

Mango pulp - use either homemade or tinned pulp. Tinned mango pulp is already sweet so we do not need as much sugar when making the kheer.

Sugar - I use white granulated sugar. You can also use agave, maple syrup or honey however these will impart their own flavours.

Nuts - we like to use vibrant green pistachios and slivered almonds and sometimes edible silver/gold foil known as a varq or varakh. You can leave out the nuts totally or add them to individual portions for any allergy reasons.

Variations

This mango kheer can also be made with Sabudana to make Mango Sabudana Kheer (Mango Coconut Tapioca Pudding).

Follow the recipe of our Quick Vermicelli Kheer, once cooled down totally add mango pulp, chill in the fridge for about an hour then serve.

Vegan Mango Kheer

It is possible to make vegan mango kheer very easily. Substituting the milk and cream with non-dairy nut milk such as coconut milk or almond milk if possible.

Try and use nut milk that will complement the mango flavours such as coconut or almond milk.

When the berry season is in full swing I love to have this fruity coconut rice pudding for breakfast on warm sunny mornings.

If you do not want an extra flavour to the recipe, use oat milk which is creamy and will not change the original taste of the milk version as it doesn't have a strong flavour of its own.

Serving Suggestion

The beauty of mango based recipes is that mango pulp is widely available throughout the year. In which case, this recipe can be made at any point throughout the year.

Kheer is often served during occasions but also is a wonderful addition to an Indian thali.

These creamy mango flavours would go down a treat during Ramadan and Eid.

Tips

What other desserts can be made from Mango?

Shahi Mango Paneer Kheer - if you want mango kheer without rice then mango paneer kheer is the way to go! This is truly indulgent and best reserved for special occasions.

Mango Shrikhand do not let summer go by without trying this luscious and aromatic Gujarati dessert. This is a modern take on the traditional Shrikhand recipe.

Mango and Coconut Pancakes - perfect for breakfast, brunch or tea-time snacks, these eggless pancakes are so good.

Mangoes are one of those fruits that I love to incorporate into baking too. Mango Passion Fruit melting Moments and Mango Biscotti are just AMAZING, and eggless too!

This incredible fruit does not only go in sweet dishes but savoury too. We love adding mango to our Mango Kadhi or Mango Fajeto (note there is a difference between mango kadhi and fajeto)

How to make Mango Rice Kheer (stovetop)

Mango Kheer is easy to make, it just requires a little attention.

Follow these steps and you'll have an exotic and luscious dessert without much effort. A full written method with cups and metric measurements and recipe video can be found in the recipe card below.

1. Bring the milk to a boil in a heavy bottom pan. Ensure to stir at regular intervals to prevent the milk sticking. Keep the heat at a medium level as too high will definitely lead to burning,

2. Meanwhile wash and drain the rice and mix it with a little ghee to coat each grain.

3. Add rice once the milk is boiling and cook the mixture on medium heat. Keep stirring at all times.

4. Once the rice is fully cooked and the milk is thickened, add sugar and nuts. Only add the sugar once the rice is cooked otherwise adding sugar too early will prevent the rice from cooking. It is at this point that you could add the condensed milk if using but remember to turn off the heat (no further cooking). Do not thicken the milk too much as it will thicken further as it cools. A good tip is to fill a spoon with the rice and milk. Tip the spoon, if the rice and milk fall together, they are cooked perfectly.

5. Further cook 5-8 minutes, add cardamom powder.

6. Add cream or evaporated milk and turn off the heat.

7. Allow the kheer to cool down completely. Stir every so often to prevent any skin forming.

8. Now add mango pulp and mix well. Keep it in the fridge to chill.

9. Garnish it with nuts and serve.

How to make Mango Kheer in Instant Pot

Check out Instant Pot Kheer recipe, follow the steps. Once the kheer is cooled down completely add mango pulp and keep it in the refrigerator for a couple of hours.

Storage

You can store this kheer in the fridge in an airtight container for 2-3 days. Try to store it away from other strong smells.

If the kheer has thickened in the fridge, add a spoon of milk until you reach your desired consistency.

You can also freeze kheer for up to 1 month. Allow to defrost either in the fridge or at room temperature.

Other Indian Sweet Recipes:

📖 Recipe

Mango Kheer

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This easy Mango Kheer recipe is a delicious Indian mango rice pudding made with ripe mango pulp, basmati rice, and milk—an irresistible and easy mango dessert perfect for summer or celebrations.

Course Desserts

Cuisine Indian

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Ingredients

US Customary - Metric

• 5 cup whole milk 1 and a ¼ ltr.
• 1 cup basmati rice 195g
• ½ cup sugar 100g
• 2 cup mango pulp
• 1 tablespoon ghee
• 100 ml cream or evaporated milk optional
• 1 TSP. cardamom powder
• 4 TBSP. slivered pistachio and almonds
• 1 tbsp. dried rose petals dried

Instructions

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• Wash and drain the rice, mix it with the ghee. 
• In a heavy-based pan, add milk and bring it to a boil.
•  After 5 minutes boil, add drained rice and keep cooking the mixture, keep stirring all the time.
• Once the rice is fully cooked and milk thickens add sugar.
• Simmer the kheer mixture for 5-7 minutes or until the right consistency.
• Add cardamom powder and half of the nuts.
• Now add cream or evaporated milk (if using) and turn off the heat.
• Allow the kheer to come to room temperature or cooled down completely.
• Add mango pulp and mix it.
• Garnish it with remaining nuts, silver foil and rose petals.
• First, add ¼ cup cold water in the INSTANT POT inner pot.
• Wash and drain the rice, mix the ghee.
• Add 3 and ½ cup whole milk, ⅓ cup basmati rice, and ½ cup sugar.
• Close the lid and select the 'PORRIDGE' button and set it for 20minutes, once done turn off the plug as we don't want 'KEEP WARM' mode.
• Wait for the pressure to be released naturally (15 minutes NPR) then turn the knob to vent and open the lid.
• Give it a quick stir and switch on 'SAUTE' mode for 5 minutes.
• Add cardamom and chopped nuts and double cream (optional)
• Let the kheer thickened, and turn off the heat.
• Transfer the kheer into the bowl and let it cool down completely.
• Add mango pulp, mix and chill in the fridge.
• Garnish it with the nuts before serving. 

Video

Nutrition

Calories: 402kcal | Carbohydrates: 70g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 313mg | Fiber: 1g | Sugar: 43g | Vitamin A: 2217IU | Vitamin C: 11mg | Calcium: 250mg | Iron: 10mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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