zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mango Kheer (Mango Rice Pudding)

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mango Kheer (Mango Rice Pudding)

    This creamy, fragrant pudding can be made ahead of time and chilled until needed.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes, plus cooling
    • Total time: 40 minutes, plus cooling 40 minutes

    Serves: 8

    Ingredients

    • 3 ripe mangoes
    • 1 litre milk
    • 150g basmati rice
    • 120g soft brown sugar
    • 50g raisins
    • 50g slivered almonds
    • 1 tsp rose water or elderflower cordial
    • Large pinch of saffron
    • 1 tsp ground cardamom
    • Slivers of pistachio, to garnish

    Method

    1. Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish). Blend to a purée, transfer to a bowl and set aside.
    2. Bring the milk to the boil in a large pan, then reduce to a simmer. Pour in the rice. Cook, stirring regularly, for about 25 minutes, or till the rice is soft. Turn off the heat, add the sugar and stir until dissolved. Set aside to cool and, once tepid, stir in the mango purée and the remaining ingredients. Pour into decorative glasses (martini glasses look good) and chill until ready to serve. Serve the kheer garnished with chopped fresh mango and slivers of chopped pistachio.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars