Mango kheer

Mango kheer is a rice pudding flavoured with mango puree, pistachios, rosewater and cardamom. It is common in India during the mango season in April, May and June. When I made this, I had a little leftover mango puree in the fridge from making the barfi and leftover condensed milk as well. The result of those leftovers is the mango kheer! This recipe serves two. 

Ingredients

200ml mango puree 

50ml condensed milk 

50g basmati rice 

450ml full-fat milk

1 ½ tsp cardamom powder 

1 tsp rosewater 

Small handful pistachios, roughly chopped 

Sprinkle desiccated coconut 

Method 

• In a non-stick saucepan, heat the milk on a medium heat for around 10 minutes until bubbling. Stir every now and again.
  
  
• Add the rice and stir well. Simmer on a low heat for 25-30 minutes. Stir every now and again to stop it burning and sticking. The kheer will thicken.
  
  
• Add the rosewater, cardamom and condensed milk and stir well. Simmer for another 20 minutes.
  
  
• Remove from the heat and let cool before you add the mango puree.
  
  
• Once cool, mix in the mango puree. The kheer might have thickened up a little more during the cooling, so add milk to thin if required.
  
  
• Garnish with pistachios and desiccated coconut and serve! If you want to heat it first, do that before garnishing. Otherwise this a kheer you serve cold.