Mango Phirni – Easy to Make

5 from 1 vote

I love summers because it brings mangoes. I am posting a recipe for a very delicious phirni made with mangoes.
Mango phirni is so delicious that I already made it twice this season. This one is a favorite at home and so easy to make. Mango phirni takes less time and effort in making than rice kheer.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Served AsSnacks
Recipe Taste Sweet
Servings 4


  • 1/2 litre milk full fat
  • 1/2 litre milk skimmed
  • 1/3 cup basmati rice
  • 2 cup mango pulp of two Alphonso mangoes
  • 1/3 cup sugar
  • 1 teaspoon cardamom powder
  • 1/4 cup pistachios Blanched


  • Wash and soak the basmati rice for two hours. Grind it coarsely with some water.
  • Take the milk in thick bottom pan and bring it to boil.
  • Add the ground rice and constantly stir to prevent forming lumps.
  • Cook it in low flame till the rice is done with occasional stirring to prevent from sticking to the bottom.
  • When the phirni reaches its desired thickeness add sugar and cardamom powder.
  • Give it a stir, boil for another 2-3 minutes before turning off the flame.
  • Once the phirni comes to room temperature add the mango pulp.
  • Transfer to bowls and garnish with some mango pulp and pistachios.
  • Store in the fridge for 4-5 hours before serving.
    Mango Phirni - Easy to Make - Plattershare - Recipes, food stories and food lovers


  • The phirni will thicken more on cooling, once the mango pulp is added it will thin out a bit.
  • Amount of sugar added depends upon the sweetness of the mangoes so use sugar accordingly.

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5 from 1 vote

Recipe Nutrition

Calories: 434 kcal | Carbohydrates: 71 g | Protein: 12 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 31 mg | Sodium: 126 mg | Potassium: 489 mg | Fiber: 2 g | Sugar: 54 g | Vitamin A: 3282 IU | Vitamin C: 17 mg | Calcium: 343 mg | Iron: 15 mg

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Priyanjali Joardar
Priyanjali Joardar

Recipe creator, food photographer and stylist

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