Mango Kheer Recipe | Mango Payasam Recipe

Mango Kheer is a creamy rich payasam made with milk, rice, sugar and fresh mango puree. It is one of those desserts that feels festive but still simple enough to make at home quickly. The flavor of mangoes blend beautifully with cooked rice, milk, giving smooth and sweet taste.

This kheer can be served warm during winter or chilled in summer time. Both ways it taste really good but chilled version feels more refreshing. Mango Kheer is more filling and also a nice way to enjoy seasonal mangoes in a dessert form.

About Mango Kheer

Mango Kheer is a fruity twist to the usual rice kheer or payasam. This recipe is made by simmering rice in milk until soft and thick, then flavored with saffron, condensed milk and fresh mango puree. Finally garnished with nuts and small mango cubes, it becomes a delightful bowl of payasam.

The flavor is unique because of combination of mango sweetness and milk richness. Rice adds body to kheer while saffron and cardamom gives mild aroma and flavor. Mango puree should be added only after cooling the kheer, else milk might curdle, so timing is important here.

There are few variations you can try with this recipe. Instead of rice you can use vermicelli, millet or even sago. Each one gives slightly different texture but the mango flavor shines in all. Sweetness can also be adjusted depending on how sweet your mangoes are.

I usually prepare Mango Kheer when mango season is in full swing. It feels special after meals, and my family likes it cold straight from fridge. Sometimes I even serve it for small gatherings since it looks bright and tastes different from regular payasam.

Mango Kheer Ingredients

• Basmati rice – I have used basmati rice, just grind coarsely. It gives body to kheer and cooks soft inside the milk. You can also use raw rice if don’t having basmati.
• Milk – I used full fat milk for rich taste. Milk is base so more creamy the milk, better the kheer taste.
• Sugar – I added sugar for sweetness. Adjust depend on mango natural sweetness. Some variety are very sweet so maybe you need less.
• Mango pulp – I used fresh mango pulp made from ripe mango. It adds fruity flavor and golden yellow color. Avoid fibrous mango in this recipe.
• Saffron – I soaked saffron in warm milk. It gives lovely aroma and pale yellow tone. You can skip but I like mild flavor it brings.
• Condensed milk – Sometimes I add condensed milk to make kheer more rich and thick. It also enhance sweetness. You can skip if you don’t have.
• Ghee – I have used ghee for fry cashew. It adds nutty flavor to final dish.
• Cashews – I fry cashews in ghee till golden and then add on top. It gives crunch and richness.
• Cardamom powder – I sometimes add pinch, it blend well with mango and milk. You can skip if you don’t like cardamom taste.
• Chopped mangoes – I like adding fresh mango cubes while serving. It makes kheer taste fresh and gives small bite of fruit with creamy payasam.

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How to make Mango Kheer Step by Step

1.Chop mangoes roughly. Take it in a blender and make a puree without adding water. Measure and keep aside.

2.Take basmati rice in a blender, grind it to a coarse mixture, Set aside. In a tablespoon of warm milk add saffron and let it soak.

3.Take milk in a vessel, add rice, then put a spoon inside the vessel (this is to avoid milk overflowing).

4.Take a pressure cooker put the stand add water to it then place the vessel containing milk on it. Add saffron milk.

5.Close with a lid and pressure for 15-20 minutes in low flame. Once pressure releases slowly open, then remove the spoon.

6.You can see the rice has cooked. Now transfer the milk to a heavy bottomed pan. Add sugar, it will become runny.

7.Let it simmer for 5 minutes,then add condensed milk and switch off. Let it cool down. When it is cooled(can be slightly warm) add mango puree.

8.Mix well.Add cardamom powder.

9.Heat ghee then add cashews and fry till golden. Add it to the kheer. Add chopped mango pieces while serving.

Garnish and serve warm / chilled.

Expert Tips

• Cooking rice – I usually grind rice little coarsely before cooking. It helps to cook faster and blend creamy with milk.
• Adding mango pulp – I always add mango puree only after kheer cools down. If added when hot, milk may curdle.
• Consistency – I make kheer slightly runny because it thickens after cooling. You can add little milk before serving if it looks too thick.
• Choice of mango – I always choose ripe sweet mango without fibre. Variety of mango makes big different in taste.
• Serving – You can serve it cold or warm. I like cold but some people enjoy warm specially in winter.

Serving and Storage

Serve Mango Kheer warm or chilled as dessert after meals. It goes well for festive days or even as refreshing sweet in summer afternoon. Add some mango cubes on top while serving for extra flavor. I usually store leftovers in fridge and it stays good for 1-2 days. Always keep it covered and stir once before serving again.

FAQS

1.Can I use store bought mango pulp?

Yes you can, but fresh mango pulp gives best flavor.

2.Can I replace rice with vermicelli?

Yes vermicelli works well, just cook it in milk before adding mango.

3.Why my kheer curdled after adding mango?

That happens if pulp is added while milk is hot. Always cool the kheer before mixing mango puree.

4.Can I make this sugar free?

Yes you can skip sugar and rely on sweetness of mangoes or add jaggery if you like.

5.Does it taste better chilled or hot?

Both ways good. I personally like chilled, it feels refreshing with mango flavor.

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