Come mango season during summer, there is never a shortage of ways to enjoy the king of fruits. Making this mango kheer is one such way to appreciate and enjoy the mango fruit at its best. I have made this mango kheer with rice, sugar, whole milk and condensed milk to make it creamy and rich, and it gets done in under 30 mins.

Both kheer and payasam are one and the same. While kheer is the word by which it is known in North India, payasam is what it is called in South India.
This mango kheer or mango payasam or mambazha payasam can be made in myriad ways, but it tastes best when it is served chilled.
I have made this in the same style of making paal payasam using rice, but you can also easily adapt it to the same way of making semiya payasam, sago kheer or rava payasam.
What better way to beat the heat on a hot summer day than to lounge leisurely with a bowl of chilled mango kheer and dream about snow-capped mountains and gentle sea breeze.
Table of Contents:
Ingredients
Mango: I have used a ripe 'Mallika' variety of mango to make this kheer. The more ripe the mango you use is, the sweeter the kheer will be.
Basmati rice: I have added coarsely ground, roasted basmati rice as it is not only flavourful but also adds more volume to the kheer.
Milk: Using full cream milk makes the kheer thick, more flavourful and creamy.
Sweeteners: I have used both sugar and condensed milk to sweeten the kheer.
Aromatics: cardamom powder, ginger powder and saffron strands
Other ingredients: cashew nuts, raisins and ghee.
Please refer to the recipe card for the correct measurement of ingredients.
How to make Mango Kheer with Rice
1. Heat a pan with ghee, add cashews and raisins and fry till they turn golden brown. Drain into a bowl.
2. Add basmati rice to the pan and fry till light brown & aromatic.
3. Transfer to a mixie jar and pulse till coarse.
4. Take 1 cup of milk in a bowl. Add rice grits & pressure-cook till done.
5. Take the remaining milk in the same pan & let it come to a boil.
6. Remove a little milk in a small bowl and soak saffron strands in it.
7. Add cooked basmati rice grits to the pan and let it boil for 10 mins.
8. Add sugar to the pan.
9. Add condensed milk to the pan.
10. Add roasted nuts and saffron soaked milk. Switch off the stove and let it cool completely.
11. Take mango pulp, sugar & ginger powder in a mixie jar. Purée it well.
12. Add the mango purée to the kheer.
Mix well, refrigerate and serve the mango kheer chilled.
Instant Pot Mango Kheer
Start the Instant Pot in the ‘Sauté’ function. When the display reads ‘Hot’ add ghee followed by cashew nuts.
Fry till they become golden brown. Add raisins and once they begin to puff up, drain both the nuts and raisins into a bowl.
Add rice and fry till it becomes light brown and aromatic. Switch off the Instant Pot.
Drain the rice into a mixer jar. Pulse a few times till it is ground coarse.
To the Instant pot inner pot, add milk and coarsely ground rice. Stir to combine.
Close with lid and make sure that the pressure release handle is in the ‘Sealing’ position.
Switch on the Instant Pot and press the ‘Pressure cook’ function.
Set the time for 10 mins, pressure at ‘High’ and heat at ‘Normal’.
After the cooking cycle ends with beep sound, let the pressure release naturally (NPR).
Open the lid and once again press the ‘Sauté’ function for 3 mins.
Add sugar, saffron soaked milk, cardamom powder, condensed milk, roasted cashews and raisins. Stir well to combine and switch off the instant pot.
Remove the inner pot and place it on the kitchen counter. Let the kheer cool down to room temperature.
Meanwhile, purée the mango with 1 tablespoon sugar and ginger powder.
Add the puréed mango to the kheer and mix well.
Transfer to a serving bowl, chill in the refrigerator and serve the mango kheer in individual bowls.
Expert Tips
If cooking rice in milk on a stovetop, add sugar only after the rice has been thoroughly cooked. Rice will take longer to cook if you add sugar before it is cooked.
Only add the mango purée to room temperature kheer. If you add while the kheer is still hot, the milk will split and the kheer will be spoiled.
The quantity of sugar required will depend on how sweet you wish the kheer to be and also on how sweet the mango is.
Nutrition Profile
This recipe is
- Egg-Free
- Gluten-Free
- Soy-Free
- Vegetarian
Substitutions
If you wish to make mango kheer without rice, then instead of rice, you can use oats, sooji (rava), vermicelli (semiya), sago (javvarisi) and make the mango kheer.
Instead of regular milk, you can also use plant-based milk like almond milk or cashew milk. But avoid using soy milk in this kheer as it will alter the taste and flavour.
Variations
You can make the mango kheer with condensed milk or without it. Condensed milk gives the kheer a thick and creamy consistency very quickly, and it also reduces the cooking time at the same time.
So if you want to use only condensed milk, then use ¼ cup to ⅓ cup depending on how sweet you want the kheer to taste and skip using sugar.
Instead of pressure-cooking rice, you can add it directly to the milk and let it cook in the milk itself on the stovetop. But it would require constant supervision.
Shelf Life & Storage
Mango kheer tastes best when chilled. So refrigerate it till use.
This kheer keeps well & stays fresh in the fridge for 2 to 3 days.
Do Not Reheat the mango kheer either on the stovetop or in the microwave as the kheer will split and spoil.
FAQs
Any variety of mango that is sweet and does not have a lot of fibre works well in mango kheer. You can use alphonso, mallika, javvadhu, badami, banganapalli and malkova variety of mangoes to make mango kheer.
Avoid slightly sour-tasting mango fruit like rumani mangoes as it will make the mango kheer to taste tangy instead of sweet.
It is best to use full cream milk while making any kheers or payasam as they make it rich and creamy.
But if you only have toned milk, you can use that as well. Add condensed milk instead of sugar to get that rich taste and the perfect consistency.
Yes, of course. Use canned alphonso mango for the best tasting kheer.
More Mango Recipes
see more Payasam or Kheer Recipes
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Recipe
Mango Kheer Recipe - Mango Payasam
Ingredients
- 1 medium ripe mango
- 2 tablespoon basmati rice
- 2½ cups or 500ml full cream milk boiled and cooled to room temperature
- 1 tablespoon condensed milk
- 4 tablespoon sugar
- 1 teaspoon cardamom powder
- 1 teaspoon ginger powder
- 10 halved cashews
- 10 raisins
- 2 teaspoon ghee
- few saffron strands
Instructions
- Heat a pan, add ghee and let it melt. Add cashew nuts and roast until golden brown.
- Add raisins and fry until they puff up. Drain both into a small bowl and set aside.
- Add rice and roast till it turns light brown and becomes aromatic. Switch off the stove.
- Transfer roasted rice to a mixie jar and pulse 2 to 3 times till it is coarse (grits or rava consistency).
- Transfer ground rice to a bowl, add 1 cup of milk and place it in a pressure cooker. Cook over medium flame for 4 to 5 whistles. Switch off the stove and let the pressure release on its own.
- Add the remaining 1½ cups of milk to a pan and let it come to a boil. Remove 2 tablespoon hot milk into a small bowl, add saffron strands, crush them slightly and set it aside.
- Add the cooked rice and milk to the pan and boil over low flame for 10 mins until the milk thickens.
- Add 3 tablespoon sugar, and condensed milk. Stir well and let the sugar dissolve completely. Switch off the stove.
- Add cardamom powder, saffron soaked milk, roasted cashews and raisins. Mix and let the kheer come down to room temperature.
- Meanwhile, peel the skin off the mangoes and scoop the pulp into a mixie jar. Add 1 tablespoon sugar, ginger powder and purée till smooth.
- Add the mango purée to the kheer and mix gently till combined.
- Place the mango kheer in the refrigerator and serve chilled in individual bowls or glasses.
Instant Pot Mango Kheer
- Start the Instant Pot in the ‘Sauté’ function. When the display reads ‘Hot’ add ghee followed by cashew nuts.
- Fry till they become golden brown. Add raisins and once they begin to puff up, drain both the nuts and raisins into a bowl.
- Add rice and fry till it becomes light brown and aromatic. Switch off the Instant Pot.
- Drain the rice into a mixer jar. Pulse a few times till it is ground coarse.
- To the Instant pot inner pot, add milk and coarsely ground rice. Stir to combine.
- Close with lid and make sure that the pressure release handle is in the 'Sealing’ position.
- Switch on the Instant Pot and press the ‘Pressure cook’ function.
- Set the time for 10 mins, pressure at ‘High’ and heat at ‘Normal’.
- After the cooking cycle ends with beep sound, let the pressure release naturally (NPR).
- Open the lid and once again press the ‘Sauté’ function for 3 mins.
- Add sugar, saffron soaked milk, cardamom powder, condensed milk, roasted cashews and raisins. Stir well to combine and switch off the instant pot.
- Remove the inner pot and place it on the kitchen counter. Let the kheer cool down to room temperature.
- Meanwhile, purée the mango with 1 tablespoon sugar and ginger powder.
- Add the puréed mango to the kheer and mix well.
- Transfer to a serving bowl, chill in the refrigerator and serve the mango kheer in individual bowls.
Video
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Anonymous
How about using tin mangoes?Does it taste good?
Radhika
@Bushra Vaseema Thanks a lot for trying out and happy to hear that all in your family loved it. Keep visiting.
Bushra Vaseema
I made this kheer and everyone in my family loved it. Thanks for posting this yummy recipe.
Bushra Vaseema
I made this kheer and everyone in my family loved it. Yummy recipe 🙂
Spice up the Curry
looks very very delicious
jeyashrisuresh
Congrats on moving to ur own domain.the kheer looks so yum too
radha
Congratulations on the new website.
Anamika @ madcookingfusions
Very sweet gesture, god bless the baby 🙂 ...
Mango kheer looks yum!
Princy Vinoth
Congrats on the new domain Radhika!
Krithi Karthi
Thank you for the welcome party Radhika.. I love mangoes, cudnt eat them much in pregnancy.. 🙂
Kavitha
yummy and delicious kheer 🙂
Roshni
Wow! The friendship we develop in the blogging world is so awesome.. great work you guys.. the kheer looks out of the world
Jayasri Ravi
Mango Kheer looks yummy and delicious dear..
simran
wonderful gesture!congrats to the new mom......very nice mango payasam
Jehanne
beautiful kheer. i love your kind gesture.
Sanoli Ghosh
The mango kheer is absolutely delicious and inviting.
Anu
YUm and delicious kheer
Priya Sreeram
motherhood has indeed changed us and for the better- yum looking kheer with the mango goodness
Kaveri Venkatesh
A very sweet gesture by you guys...the kheer looks absolutely delicious.
Renu navin paliwal
very sweet of you all to organise this virtual welcome.. mango payasam looks nice... but mostly i never get to try much wth mangoes as we end up eating it as a fruit itself...
Gauri
Love the bright yellow and soo delicious!
Non stick, Nutty and Sous chef
i love a good kheer, and this looks delish!
Maayeka
Delicious kheer with lovely colour..
Suryaprabha
Wow!! So scrumptious!!
Princy Vinoth
Nice way to welcome baby kavin!lovely payasam
Kurinji
hmm paysam looks yummy o yummy....
DivyaGCP
Yummy payasam. Looks very inviting.
Roshan
yum...no better season and a good reason for this kheer...
cheers
Kavi
aww that's so sweet!! such a delicious way to come into this world!
Julie
wow..Nice gesture,Radhika..Congrats Krithi & mango payasam looks delicious!!