Mango Kheer Recipe | Mango Payasam Recipe

Mango Kheer Recipe | Mango Payasam Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This kheer is a very quick and easy-to-make dessert, filled with the flavours and goodness of mango pulp. As the Mango season is in peak, do try this recipe, you will really love it and it is a delicious after-meal dessert. Use well ripe, fibreless, deep yellow coloured mangoes for a good taste and look. Furthermore, you can prepare this kheer with readymade or frozen mango pulp too, which makes the process more simplified. But, ensure the milk is completely cooled, before adding the mango pulp, else it gets curdled. If interested, check Mango Kesari, Mango Mousse, Mango Icecream recipes from my blog.

Check my other Mango Recipes like

• Mango Milkshake
• Mango Juice
• Mango Mastani
• Mango Smoothie
• Mango Shrikhand
• Mango Kulfi

Aam Ki Kheer Recipe

Mango Kheer Recipe | Mango Payasam Recipe

Priya Santhamohan

Mango Kheer Recipe | Mango Payasam Recipe is a very quick and easy-to-make dessert, filled with the flavours and goodness of mango pulp. You can prepare this kheer with readymade or frozen mango pulp too, which makes the process more simplified.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Dessert, Mango Recipes, Payasam / Kheer Recipes

Cuisine Indian

Servings 4 People

Calories 130 kcal

Ingredients

  

• 2 Cups Milk
• 1 tbsp Basmati Rice
• ¾ Cup Mango Puree
• 3 tsp Ghee
• 8 to 10 Cashews
• 2 Pods Cardamom
• Few Strands Saffron

Instructions

 

• Measure 1 tbsp of basmati rice, 8 to 10 cashews, and 2 crushed cardamom pods for frying in ghee.

  Then, measure 2 cups of boiled milk and soak few strands of saffron in 2 tbsp of milk.
• Heat 1 tsp of ghee in a pan and add the basmati rice. Roast the rice till golden color, without burning it.

  Transfer the rice to a mixer.
• Powder the rice coarsely and keep aside.

  Heat 2 tsp of ghee in a pan, then add the cashews, cardamom pods, and roast till golden brown.
• Keep the fried cashews and cardamom pods separately.

  Pour 2 cups of milk into the pan.
• Once the milk starts to boil, add the powdered rice. Cook for 3 to 4 minutes on low flame, till the rice, turns soft. Then add the sugar and mix till it dissolves.
• Add the fried cashews and cardamom pods.

  Then add the saffron soaked in milk.
• Mix everything well and allow the kheer to cool down completely.
• To a blender/mixer, add the scooped mango.

  Then, blend till smooth and measure to 3/4 cup.
• To the kheer, add 3/4 cup of mango puree (never add the puree to the hot kheer, else it gets curdled).

  Mix well and serve it as a dessert.

  Enjoy this Mango Payasam Recipe after a heavy meal.

Video

Notes

Tips for Mango Payasam Recipe

1. Use full-fat milk for a thick Mango payasam Recipe.
2. I used basmati rice, which lends a nice flavour too. But sona masoori rice can also be used.
3. Don't burn the rice while roasting, otherwise, the whole taste gets spoiled.
4. If you have cooked basmati rice in hand, you can use that too.
5. Never add rice more than mentioned, else it becomes Paal Pongal.
6. Use of a heavy-bottomed or non-stick pan, to avoid burnt bottom.
7. Do the whole process on low flame and don't forget to stir it in the middle.
8. Ensure that the rice is cooked well before adding the sugar.
9. Adjust sugar accordingly to the sweetness of the mangoes.
10. For a healthy version, use jaggery or organic sugar for this Mango Kheer Recipe.
11. Use ripe, deep yellow coloured mangoes for a good taste and look. I used Alphonsa mangoes.
12. I used fresh mangoes, it can be replaced with ready-made mango pulp or frozen mangoes.
13. Do not add the mango puree to the milk mixture while it is hot, else it gets curdled.

Keyword Mango Kheer Recipe, Mango Payasam Recipe, Mango Rice Kheer

Mango Kheer Recipe

Method for Mango Kheer Recipe

1.Measure 1 tbsp of basmati rice, 8 to 10 cashews, and 2 crushed cardamom pods for frying in ghee. 

Then, measure 2 cups of boiled milk and soak few strands of saffron in 2 tbsp of milk.

2. Heat 1 tsp of ghee in a pan and add the basmati rice. Roast the rice till golden color, without burning it. 

Transfer the rice to a mixer.

3. Powder the rice coarsely and keep aside.

Heat 2 tsp of ghee in a pan, then add the cashews, cardamom pods, and roast till golden brown.

4. Keep the fried cashews and cardamom pods separately.

Pour 2 cups of milk into the pan.

5. Once the milk starts to boil, add the powdered rice. Cook for 3 to 4 minutes on low flame, till the rice, turns soft. Then add the sugar and mix till it dissolves.

6. Add the fried cashews and cardamom pods.

Then add the saffron soaked in milk.

7. Mix everything well and allow the kheer to cool down completely.

8.To a blender/mixer, add the scooped mango.

Then, blend till smooth and measure to 3/4 cup.

9. To the kheer, add 3/4 cup of mango puree (never add the puree to the hot kheer, else it gets curdled).

Mix well and serve it as a dessert.

Enjoy this Mango Payasam Recipe after a heavy meal.

Mango Payasam Recipe