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    You are here: Home / Recent Posts / Mango Kheer | Mango Payasam

    Mango Kheer | Mango Payasam

    Last Updated On: Jun 4, 2022 by Sharmilee J

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    Mango Kheer is a delicious, flavourful drink made by simmering rice in milk & flavouring it with mango puree, saffron and nuts. Mango Kheer is an excellent choice of drink for winter when enjoyed hot and refreshing for summer when enjoyed chilled. Mango Kheer is healthy compared to the packed carbonated drinks & juices.Mango Kheer Recipe
    Mango Kheer or Mango Payasam is a rich and tasty kheer made with rice,milk and mango as main ingredients.I have already tried Mango Kheer with sago so thought to try with basmati rice like how we make for paal payasam.It came out so yummy that I finished  one bowl in no time , I love it chilled.

    Recipe Index

    Mango Kheer Recipe
    I wanted mango to dominate so added little rice only, but its purely your preference.This version is quick and rich to be made. Try this and enjoy!
    Mango Kheer Recipe

    If you have any more questions about this Mango Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this  Mango Kheer Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Mango Kheer

    Mango Kheer is a delicious, flavourful drink made by simmering rice in milk & flavouring it with mango puree, saffron and nuts. Mango Kheer is an excellent choice of drink for winter when enjoyed hot and refreshing for summer when enjoyed chilled. Mango Kheer is healthy compared to the packed carbonated drinks & juices.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 2 heaped teaspoon basmati rice
    • 2 cups milk ~1/2 liter
    • 1/8 cup sugar ~2 tablespoon
    • 1/2 cup mango pulp
    • a pinch saffron
    • 1 tablespoon condensed milk
    • 1 teaspoon ghee
    • 5 cashews chopped
    • chopped mangoes for garnish
    • a pinch cardamom powder optional

    Instructions

    • Chop mangoes roughly.
    • Take it in a blender and make a puree without adding water. Measure and keep aside.
    • Take basmati rice in a blender, grind it to a coarse mixture, set aside.
    • In a tablespoon of warm milk add saffron and let it soak.
    • Take milk in a vessel, add rice, then put a spoon inside the vessel (this is to avoid milk overflowing).
    • Take a pressure cooker put the stand add water to it then place the vessel containing milk on it. Add saffron milk.
    • Close with a lid and pressure cook for 15-20mins in low flame.
    • Once pressure releases slowly open, then remove the spoon. You can see the rice has cooked now.
    • Now transfer the milk to a heavy bottomed pan. Add sugar, it will become runny.
    • Let it simmer for 5mins, then add condensed milk and switch off. Let it cool down.
    • When it is cooled (can be slightly warm) add mango puree. Mix well. Add cardamom powder.
    • Heat ghee then add cashews and fry till golden. Add it to the kheer.
    • Add chopped mango pieces while serving.
    • Garnish Mango Kheer and serve warm / chilled.

    Notes

    • This payasam tends to thicken with time, so make it little runny. If the payasam is already thick then while adding mango puree it will get more thick so adjust the consistency accordingly and ten switch off.
    • I recommend adding mango pieces only at the time of serving else it will soak up and become soggy.
    • If you don’t want pressure cooker method then simmer milk in a pan until it becomes half and then proceed.
    • Add sugar only after rice gets cooked.
    • After adding sugar it will become watery, so simmer for few mins.
    • You can even replace rice with vermicelli but in that case cook vermicelli them add it to milk.
    • Adjust quantity if sugar depending on the mango sweetness.
    • Adding spoon or a plate will avoid milk from overflowing.
    • Cool down the payasam fully before adding mango pulp. It is ok if  its warm but should not be hot.
    • If you feel the payasam to be thick, just add in little milk while serving.
    • You can serve it warm or cold – I love it cold 🙂
     
    Nutrition Facts
    Mango Kheer
    Amount Per Serving (150 ml)
    Calories 330 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 7g44%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 39mg13%
    Sodium 120mg5%
    Potassium 429mg12%
    Carbohydrates 45g15%
    Fiber 0.5g2%
    Sugar 42g47%
    Protein 10g20%
    Vitamin A 1838IU37%
    Vitamin C 8mg10%
    Calcium 336mg34%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Mango Kheer Recipe Step by Step

    1. Chop mangoes roughly.Take it in a blender and make a puree without adding water.Measure and keep aside.
      How to make Mango Sorbet Recipe - Step2
    2. Take basmati rice in a blender, grind it to a coarse mixture,Set aside.In a tablespoon of warm milk add saffron and let it soak.
      How to make Mango Kheer Recipe - Step1
    3. Take milk in a vessel, add rice, then put a spoon inside the vessel(this is to avoid milk overflowing).
      How to make Mango Kheer Recipe - Step2
    4. Take a pressure cooker put the stand add water to it then place the vessel containing milk on it.Add saffron milk.
      How to make Mango Kheer Recipe - Step3
    5. Close with a lid and pressure for 15-20mins in low flame.Once pressure releases slowly open, then remove the spoon.
      How to make Mango Kheer Recipe - Step4
    6. You can see the rice has cooked now.Now transfer the milk to a heavy bottomed pan.Add suga, it will become runny.
      How to make Mango Kheer Recipe - Step5
    7. Let it simmer for 5mins,then add condensed milk and switch off.Let it cool down.When it is cooled(can be slightly warm) add mango puree.
      How to make Mango Kheer Recipe - Step6
    8. Mix well.Add cardamom powder.
      How to make Mango Kheer Recipe - Step6
    9. Heat ghee then add cashews and fry till golden.Add it to the kheer.Add chopped mango pieces while serving.
      How to make Mango Kheer Recipe - Step6

    Garnish and serve warm / chilled.
    Mango Kheer Recipe

    Expert Tips

    • This payasam tends to thicken with time, so make it little runny.If the payasam is already thick then while adding mango puree it will get more thick so adjust the consistency accordingly and ten switch off.
    • I recommend adding mango pieces only at the time of serving else it will soak up and become soggy.
    • If you don’t want pressure cooker method then simmer milk in a pan until it becomes half and then proceed.
    • Add sugar only after rice gets cooked.
    • After adding sugar it will become watery, so simmer for few mins.
    • You can even replace rice with vermicelli but in that case cook vermicelli them add it to milk.
    • Adjust quantity if sugar depending on the mango sweetness.
    • Adding spoon or a plate will avoid milk from overflowing.
    • Cool down the payasam fully before adding mango pulp.It is ok if  its warm but should not be hot.
    • If you feel the payasam to be thick, just add in little milk while serving.
    • You can serve it warm or cold – I love it cold.

    Mango Kheer Recipe


    37
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    Filed Under: Mango Recipes, Payasam/Kheer, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Anlet prince - Annslittlecorner

      May 21, 2017 at 12:06 pm

      The recipe title calls palada popsicle. Hope its missed

      Reply
      • Sharmilee J

        July 05, 2017 at 7:54 am

        Sorry thats a typo…have corrected it now

        Reply
    5 from 4 votes (4 ratings without comment)

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