Mango Kheer or Mango Rice Kheer is an exotic take on the authentic kheer recipe. 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.

A girl is holding a bowl of mango kheer in her hand with a spoon.


Kheer is Indian rice pudding. The difference between English rice pudding and Indian kheer is down to the different ingredients. 

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.

English rice pudding uses pudding rice and butter. And often has less flavourings added to it. 

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. 

Mango kheer served in a vintage silver bowl garnished with slivered nuts with a spoon.

 Basic Ingredients for Mango Kheer

Rice - we use good quality basmati rice for all of our recipes, however, you can use any glutinous rice too. 

Milk - use whole milk for creamy kheer. See below for vegan alternatives

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. 

Mango pulp - use either homemade pulp - see our keri no ras post or use tinned pulp. This mango pulp is already sweet so we do not need as much sugar when making the kheer 

Nuts - we like to use vibrant green pistachios and slivered almonds and sometimes edible silver/gold foil known as a varq or varakh in the Hindi language. 

This mango kheer can also be made with Sabudana (Mango Coconut Tapioca Pudding) or vermicelli. Just 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.

Mango Kheer with Coconut Milk 

For this silky vegan alternative, use a non-dairy coconut drink to cook the rice. This is the coconut drink found in large bottles. Tinned coconut milk alone is too thick so this can be added once the rice has cooked. 

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. 

Mango Rice Kheer with Condensed Milk

Condensed milk makes life so much easier, if you have a tin lying around in your pantry make this kheer using condensed milk/milkmaid. 

It makes ultra-rich and creamy kheer and adds tasty flavours and body to any kheer recipe. 

When to serve Mango Kheer

Mango recipes celebrate the arrival of the Indian mango season. The fragrance of Alphonso and Kesar Keri cannot be beaten!

With an abundance of mangoes available, indulging in fresh mangoes and also adding to recipes is part of the fun. 

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. 

How to serve Mango Kheer

Mango kheer is best enjoyed chilled and I prefer it after a heavy and spicy meal, however, if you want you can enjoy it at room temperature too. 

Tips and Suggestions to Make Best Mango Kheer

1. Use fresh and best ingredients - always use fresh ingredients when making milk-based dishes. Check the milk before start making the kheer, if there is an odd smell or discolouration do not use it. Also choose the best quality and aromatic rice for kheer recipes such as Basmati, Gobindobhog or Kalijerrs. 

2. Wash the rice well - always wash rice under the running tap water to get rid of as much starch as possible. Wash until you see the clear water coming out of the rice, this step will get you clump-free kheer. 

3. Use Ghee - add a dab of ghee into the washed and drained rice and mix well before adding it into the milk. 

4. When to add Mango Pulp - always one thing to remember fruit does not go well with warm milk dishes. Always add citrus fruits in the milk dishes once they are cooled down completely, this will prevent the milk from curdling.

5. Storage - always store milk products away from the strong odour dishes such as Currys or meat products. Store in a glass container, close it tightly with the lid and wrap it with the cling film. 

Other Mango Recipes

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 go this summer without trying this luscious and aromatic Gujarati dessert.

Mango does not only go in sweet dishes but savoury too. We love adding mango to our Mango Kadhi, Mango Fajeto (please note there is a difference between mango kadhi and fajeto) and also our Badami Methi Mango Paneer 

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

How to make Mango Kheer

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 matric measurements in the recipe card below.

1. Bring the milk to a boil in a pan.

2. meanwhile wash and drain the rice and mix it with little ghee.

3. Add rice and cook the mixture on medium heat, keep stirring all the time.

4. Once the rice is fully cooked and the milk is thickened add sugar and nuts.

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. 

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

9. Garnish it with the nuts and serve.

How to make Mango Kheer in Instant Pot 

We sometimes make our traditional kheer in the Instant Pot or our Indian pressure cooker for speed and convenience. This is especially so when there are many other dishes we are cooking alongside this kheer. 

There isn't enough time to continually stir whilst attempting to cook the other meals. 

The electric pressure cooker is handy for this as no stirring is required and you can turn your attention elsewhere. 

Similarly, mango kheer can be made in the Instant Pot easily. 

Follow these easy steps for perfect mango kheer in a pressure cooker

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

Mango kheer in a bowl with a spoon next to fresh rose flowers.

Other Indian Sweets Recipes

1. Dudhi Halwa (Lauki Halwa)

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mango kheer, instant pot kheer, mango, mango pulp, mango recipe, mango rice kheer
Yield: 4-6 SERVINGS
Author: Hayley Dhanecha


Delicious and creamy Mango Kheer cooked with fragrant rice and mango pulp and topped with rich nuts. This rich and luscious kheer can be made in the Instant pot and on the stovetop. This insanely easy summer dessert can be enjoyed chilled or at the room temperature.
Prep time: 5 MinCook time: 45 MinInactive time: 30 MinTotal time: 1 H & 19 M



Stovetop method
  1. Wash and drain the rice, mix it with the ghee. 
  2. In a heavy-based pan, add milk and bring it to a boil.
  3.  After 5 minutes boil, add drained rice and keep cooking the mixture, keep stirring all the time.
  4. Once the rice is fully cooked and milk thickens add sugar.
  5. Simmer the kheer mixture for 5-7 minutes or until the right consistency is acheived.
  6. Add cardamom powder and half of the nuts.
  7. Now add cream or evaporated milk (if using) and turn off the heat.
  8. Allow the kheer to come to room temperature or cooled down completely.
  9. Add mango pulp and mix it.
  10. Garnish it with remaining nuts, silver foil and rose petals.
Instant Pot Mango Kheer
  1. First, add 1/4 cup cold water in the INSTANT POT inner pot.
  2. Wash and drain the rice, mix the ghee.
  3. Add 3 and 1/2 cup whole milk, 1/3 cup basmati rice, and 1/2 cup sugar.
  4. Close the lid and select the 'PORRIDGE' button and set it for 20 minutes, once done turn off the plug as we don't want 'KEEP WARM' mode.
  5. Wait for the pressure to be released naturally (15 minutes NPR) then turn the knob to vent and open the lid.
  6. Give it a quick stir and switch on 'SAUTE' mode for 5 minutes.
  7. Add cardamom and chopped nuts and double cream (optional)
  8. Let the kheer thickened, and turn off the heat.
  9. Transfer the kheer into the bowl and let it cool down completely.
  10. Add mango pulp, mix and chill in the fridge.
  11. Garnish it with the nuts before serving. 


If using maple or agave syrup, add after the kheer is cooked.

Do not attempt to add mango pulp whilst the kheer is still warm.



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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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  1. Mango kheer looks inviting ! Such a luscious looking kheer! A perfect summer dessert! With mangoes in season, this is a must try!

    1. Thank you Priya! Yes, a divine summer dessert one should not missed :)

  2. Wow such a delicious and delectable kheer. Definitely a summer just have with the seasonal fruit.

  3. Wow, now its a tussle between just having aam ras with puri or making a mango kheer. Both equally tempting. Mango kheer is an innovative recipe and am sure would be a hit at any party. Lovely clicks Hayley.

    1. Thank you Mayruri, I totally get you :)

  4. I agree, flavoring Indian sweets with mango was rarity decades ago. But I do like this new take on traditional kheer. Decadent dessert to prepare every summer when mangoes are in season.

  5. Mango kheer looks so creamy and delectable ! Your beautiful presentation makes it all the more desirable !

  6. With king of fruit making it's presence felt, making mango kheer isthe best option. I love how you have given your twist to our regular rice kheer by adding mango pulp into it.
    Fabulous recipe.

  7. Such a creamy, vibrant looking mango kheer. Perfect dessert to make with fresh summer mangoes. Thank you for sharing this amazing recipe.

  8. Mango is one fruit, you make anything with it, makes the thing special. Kheer is one recipe we have been cherishing since childhood and we always used to wait for mango kheer to be made at home. your post has made me to visit those times. Thanks for sharing.

  9. Mango kheer is my favorite to make when mangoes are in season. Your gorgeous clicks are tempting me to make it soon.


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