Mango Phirni Recipe

Mango Phirni is a creamy and delicious pudding made by cooking rice paste with milk and flavored with fresh mango puree. It is smooth, slightly sweet and perfect to serve chilled after a heavy meal. The aroma of saffron and nuts adds festive touch and makes occasions more special.

This dessert has a soft texture and melts slowly in the mouth. Mango gives natural sweetness and color. Rice paste and milk makes it creamy and thick. Nuts add crunch and aroma. It is a simple dessert but looks fancy on table and tastes very comforting. I like serving it in small terracotta bowls because it feels traditional.

Jump to:

• About Mango Phirni
• Mango Phirni Ingredients
• How to make Mango Phirni Step by Step
• Expert Tips        
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Mango Phirni

Phirni is a pudding that is creamy, smooth and usually served in small bowls or earthen pots. Mango Phirni is a seasonal version where fresh mango puree is added to milk and rice mixture gives fruity flavor. Pudding is slightly thick, melts in mouth, and nuts gives little crunch.

Rice is ground to semi coarse paste so it cooks faster and gives smooth consistency. Full cream milk is preferred because it make pudding creamy and rich without extra cream. Saffron strands gives lovely aroma and mild color, making it look very pretty. Some keep it very simple with just sugar and rice.

There are many ways to make phirni. Some use rose water or kewra essence, some add dry fruits while cooking. Mango Phirni is sweet, fragrant and very refreshing when served chilled. I soak rice and almonds first, grind them and cook in milk slowly. Then I add mango puree once phirni is cooled down.

I usually make this when mangoes are in season. Chilling at least one hour makes it taste better and look nice. Kids and adults enjoy it and everyone always ask for more.

Mango Phirni Ingredients

• Mango - I added Alphonso mango variety for this recipe. You can use any ripe mango available. This adds fruity flavor and natural color.
• Basmati rice - I have used basmati rice soaked and ground to semi coarse paste. This gives soft texture to phirni.
• Milk - I have used full cream milk. This makes pudding creamy and thick. You can use any fresh full cream milk.
• Sugar - I have used sugar to sweeten the phirni. Adjust as per mango sweetness.
• Saffron strands - I add this for aroma and slight color. I soak them in warm milk before adding.
• Almonds - I just soaked almonds and ground them with rice. This adds mild crunch and nutty flavor.
• Pistachios - I chopped pistachios are for garnish. This adds color and crunch. You can use any nuts of your choice.     

Why This Recipe Works

• This recipe use semi coarse rice paste which makes phirni smooth.
• The full cream milk in this recipe gives creamy texture.
• It's naturally sweet and fruity because it has mango puree.
• It has a nice aroma, color, and texture from the saffron and the nuts.
• This can be served in small bowls or earthen pots, perfect for special occasions.

Similar Recipes

• Mango mousse
• Chocolate mousse
• Oreo mousse
• Strawberry cheese cake
• Strawberry fool

How to make Mango Phirni Step by Step

1.Rinse basmati rice and soak in water for few minutes. Soak badam in water, then remove the skin. Drain water from rice and transfer almonds, rice to a mixer jar along with little milk. Grind it to a semi coarse paste. When you touch it you should be able to feel the texture, Set aside.

2.Take a heavy bottomed wide pan and boil milk. Let it simmer for 10 minutes, When its reduced add the rice badam mixture.

3.Take a tablespoon of warm milk in a bowl and soak saffron , set aside. Cook for few minutes until rice is cooked. Check whether rice is cooked soft, else cook for 5 more minutes. Once rice is cooked add sugar. Give a stir.

4.Now add saffron milk and let it simmer.Once the mixture is thick more like pudding consistency switch off.

5.From this step its all done off the stove. Let it cool down. Mean while take chopped mangoes in a mixer and grind to a smooth paste.

6.Add this mango pulp to the cooled rice pudding. Mix well. If you feel its too thick, then add little milk.

7.Stir well. Spoon the mixture into any serving bowl. Traditionally phirni is served in earthen pots so I used my terracotta bowls. Garnish with chopped nuts and saffron strands. Chill it at least for an hour and Serve.

Serve chilled, yum!!

Expert Tips        

• Grinding - I usually grind soaked rice with almonds to a semi coarse paste. Don't make it very smooth else it will lose texture.
• Cooking milk - I simmer milk slowly and keep stirring after adding rice paste to avoid lumps or burning.
• Consistency - The consistency should coat the spoon like pudding. If it is too much thick, add few tablespoon milk before serving.
• Chilling - I just chill them for at least one hour before serving. This enhances flavor and texture.
• Flavor - You can add any flavor of your choice like pine apple, strawberry, banana.  

Serving and Storage

Serve Mango Phirni chilled as dessert after meal or at parties. Leftover phirni can be stored in fridge for one day. If it become too thick after refrigeration, add little milk and stir before serving.

FAQS

1.Can I use any mango for phirni?

Yes you can. Alphonso is sweeter and aromatic but any ripe mango work well.

2.Can I skip saffron?

Yes you can. Phirni will still taste good but color and aroma will be mild.

3.Can I make it without nuts?

Yes you can skip almonds or pistachios. It still tastes creamy and delicious.

4.Can I make it ahead?

Yes you can prepare phirni few hours in advance and chill in fridge. It tastes even better when chilled.

5.Can I use low fat milk?

I do not recommend. Full cream milk gives best texture and taste. Low fat milk make it thin and less creamy.

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