Name: Mango Phirni: Creamy Indian Rice Pudding with a Tropical Twist
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1/2 cup Basmati Rice; 4 cups Milk (full cream milk recommended for richer flavor); 5 pod Cardamom (green cardamom pods, lightly crushed); 1/4 cup Sugar (adjust to your sweetness preference); 1 cup Mango Puree (use fresh, ripe mango puree or high-quality mango pulp); 2 tbsp Nuts (chopped pistachios, almonds, and cashews are recommended, mixed)

Mango Phirni: Creamy Indian Rice Pudding with a Tropical Twist

40 minutes

814 reads

4.67 from 3 votes

Desserts Homestyle Cooking Indian

About Mango Phirni: Creamy Indian Rice Pudding with a Tropical Twist

Experience the delightful twist on a classic Indian dessert with this Mango Phirni recipe. This creamy rice pudding, traditionally made with basmati rice and milk, gets a vibrant upgrade with the luscious sweetness of fresh mango puree. Perfect for festive occasions or a special treat, its delicate flavors and smooth texture will leave you wanting more.

As a mango lover myself, I've adapted the traditional Phirni to showcase this incredible fruit. The result is a vibrant, refreshing dessert that captures the essence of celebration. Each spoonful is a burst of creamy sweetness, balanced with the subtle warmth of cardamom.

This recipe is easy to follow, even for novice cooks, and results in a truly unforgettable dessert. Prepare to be amazed by the simple elegance of this Mango Phirni!

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Recipe Time & More

Prep25

Cook15

Total40

Calories58 kcal

Serves

Served AsBrunch Desserts Dinner Lunch

Recipe TasteSweet

Ingredients

For the Rice Pudding Base:

▢ 1/2 cup Basmati Rice
▢ 4 cups Milk full cream milk recommended for richer flavor
▢ 5 pod Cardamom green cardamom pods, lightly crushed
▢ 1/4 cup Sugar adjust to your sweetness preference

For the Mango Infusion:

▢ 1 cup Mango Puree use fresh, ripe mango puree or high-quality mango pulp

For Garnishing:

▢ 2 tbsp Nuts chopped pistachios, almonds, and cashews are recommended, mixed

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Instructions

Prepare the Rice

Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain well.

Grind the Rice

Grind the soaked rice into a smooth paste using a blender or food processor.

Cook the Rice Pudding

Heat the whole milk in a heavy-bottomed saucepan over medium heat. Add the crushed cardamom pods.
Bring the milk to a simmer.
Gradually add the rice paste to the simmering milk, stirring continuously to prevent sticking.
Reduce heat to low and simmer gently, stirring frequently, until the rice is cooked and the pudding has thickened (about 20-25 minutes).

Sweeten and Infuse

Stir in the sugar until completely dissolved.
Remove from heat and let the pudding cool to room temperature.
Stir in the mango puree until well combined.

Chill and Serve

Pour the mango phirni into serving bowls or glasses.
Refrigerate for at least 30 minutes to chill thoroughly.
Garnish with chopped mixed nuts before serving and enjoy!

Recipe Notes

Expert Tips for the Best Mango Phirni:

For an even creamier texture, use full-fat coconut milk in addition to or instead of the cow's milk.
If you don't have fresh mangoes, you can use frozen mango chunks, but ensure they are completely thawed and pureed before adding them to the pudding.
Adjust the amount of sugar according to your preference and the sweetness of the mangoes.
For a more intense mango flavor, add a pinch of mango powder or a few drops of mango extract.