Mango Rice Pudding (Mango Kheer)
Mango Rice Pudding is an interesting twist to the authentic Indian rice pudding recipe. It is made by combining mango puree with rice pudding along with some chopped nuts. This is a delicious Indian dessert that you can eat hot or cold.
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Equipment
Instant Pot
Ingredients
- 1 Mango
- ½ cups Rice rinsed
- 5 cups Milk Whole Milk, 2% or Coconut Milk, or any Vegan Milk
- ½ cups Sugar or Sweetener or Honey or Agave Syrup
- 5-6 Green Cardamoms powdered
- 1 teaspoon Fennel Seeds powdered
- few strands Saffron
- 1-2 tablespoon Almond Flour or ¼ cup of Condensed Milk
- ¼ cup Nuts chopped (Cashews, Almonds, Pistachios, & Raisins)
- ⅓ cup Fruits (Strawberries, Blueberries, Raspberries, Bananas, etc).
Instructions
Mango Puree for Mango Kheer:
- Remove the peel of mango and cut the mango by slicing it and discard the seed. Add the mango slices in the grinder and grind until pureed. Transfer in a bowl and keep it aside.
How to Make Rice Pudding in Instant Pot:
- Add rice in the inner pot of the Instant Pot. Then add milk and sugar and give it a quick stir. Then sprinkle cardamom seeds powder, fennel seeds powder, and saffron and close the lid.
- With the vent in the sealing position, pressure cook for 20 minutes using Porridge setting of Instant Pot at High-Pressure Level. When the timer beeps, let pressure release naturally (NPR).
- When the pressure is released then open the lid. Press Saute and add almond flour/ condensed milk to make the pudding thicker. Cook for 2-3 minutes till you get the desired consistency. You can serve it hot or cold.
How to make Kheer (Rice Pudding) on Stove-Top:
- Add milk in the pan at medium-low heat and bring it to boil. Keep stirring at intervals so that the milk won't stick at the bottom.(Note: Take a heavy-bottomed pan for making kheer, that way milk will not stick at the bottom of the pan).
- Saffron Milk: Take 2-3 tablespoon of milk and add a few saffron strands in it and keep it aside.
- Once the milk comes to boil then add the rinsed rice. Before adding rice in the milk, strain all the water form the rice.
- Simmer at low-heat until half of the rice is cooked. Then add sugar as needed and give it a stir. Continue to cook until the rice is cooked and you get the desired consistency. You can also add almond flour/ condensed milk to make the pudding creamier.
- Lastly, add cardamon seeds powder and fennel seeds powder and saffron milk in it. Give on last stir and switch off the flame. You can serve it hot or cold.
Mango Rice Pudding (Mango Kheer):
- Let the rice pudding cool down to room temperature. In a dessert bowl, add 1-2 tablespoon of mango puree. Then layer it with rice pudding and fill it till the top. then add some chopped nuts and lastly finish with some fresh berries or fruits. And garnish with some mint leaves and serve.
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Notes
Mango Rice Pudding (Mango Kheer) can be served hot or cold. Both ways it tastes so good that it gets finished quickly. You can serve hot when you make it and store the leftover in the refrigerator.
Vegan: To make the Rice Pudding vegan, use Coconut Milk or any Vegan Milk like Oast Milk, Cashew Milk, etc.
To make rice pudding creamier, I have used Almond Flour as a healthier alternative for condensed milk. This will make pudding creamier but also helps in making it thicker.
You can add any flavoring in rice pudding and also tastes great.
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Nutrition Facts
Mango Rice Pudding (Mango Kheer)
Serving Size
6 serving
Amount per Serving
Calories
290
Calories from Fat 68
% Daily Value*
Fat
7.5
g
12
%
Saturated Fat
3
g
19
%
Cholesterol
17
mg
6
%
Sodium
136
mg
6
%
Potassium
270
mg
8
%
Carbohydrates
49.1
g
16
%
Fiber
1.8
g
8
%
Sugar
33.8
g
38
%
Protein
9.3
g
19
%
Calcium
261
mg
26
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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