Mango Kheer | Mango Payasam

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 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.

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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!

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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

1x2x3x

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.

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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.
   
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.
   
3. Take milk in a vessel, add rice, then put a spoon inside the vessel(this is to avoid milk overflowing).
   
4. Take a pressure cooker put the stand add water to it then place the vessel containing milk on it.Add saffron milk.
   
5. Close with a lid and pressure for 15-20mins in low flame.Once pressure releases slowly open, then remove the spoon.
   
6. You can see the rice has cooked now.Now transfer the milk to a heavy bottomed pan.Add suga, it will become runny.
   
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.
   
8. Mix well.Add cardamom powder.
   
9. Heat ghee then add cashews and fry till golden.Add it to the kheer.Add chopped mango pieces while serving.
   

Garnish and serve warm / chilled.

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.