Mango Kheer with Rice - Mango Payasam

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
• How to make Mango Kheer with Rice
• Instant Pot Mango Kheer
• Expert Tips
• Nutrition Profile
• Substitutions
• Variations
• Shelf Life & Storage
• FAQs
• More Mango Recipes
• Recipe
• Comments

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

More Mango Recipes

see more Payasam or Kheer Recipes

Recipe