With the warmer weather comes the opportunity to purchase one of my all-time favorite summer treats – Alfonso Mangos. If you’ve never tried this type of mango, I highly suggest you find a local Indian market or grocery store that sells them and buy as many boxes of them as you can! If ever a mango could be addictive and insanely sweet and juicy, its the Alfonso mango. They have this beautiful peach colored flesh and not only delicious on its own, but gives all your desserts and summer menus a whole new life!
If there is one dessert I think everyone should try during the summer months, its Mango Kheer. This is a sweet rice pudding made with pistachios, cardamom, saffron and a whole lot of fresh Alfonso mangoes. The rice is simmered in sweet milk and mango puree till it is soft and creamy. You can eat this kheer at room temperature, but I have to say, nothing tops having this dessert when its really cold. It’s so refreshing and the taste of the cooled mangos with the saffron and cardamom is just the best thing in those hot summer days!
You can make this for any occasion – its such a beautiful dish to prepare and the more garnishes you add to this dish, the more flavorful and gorgeous it becomes.
Check out my recipe and see for yourself!
MANGO KHEER (with Alfonso Mango)
Serves: 6-8 portions
- 1.5 cups of milk (whole or preferred type)
- 2.5 cups of fully cooked rice (basmati rice preferred, if possible)
- 2/3 cup of sugar (add more sugar if you want sweeter)
- 4 large Alfonso mangoes (2 peeled and cut into large chunks + 2 more peeled and diced into small pieces)
- 1 tsp fresh ground cardamom
- ½ stick of cinnamon
- 1.5 Tbsp of freshly ground pistachios
- 1/8 tsp. of saffron (10-12 threads)
- ¼ cup of extra pistachios for garnish (roughly chopped) **optional
- Few thinly sliced mangoes (about ¼ cup) for garnish **optional
- Sprinkle of edible flowers for garnish *optional
- In medium sized saucepan or small pot, heat milk and mango chunks on medium-low heat for about 7 minutes.
- After time, use a hand blender or emersion blender and blend the milk and mangos together till smooth and creamy. (No mango pieces should be left.)
- Add sugar, ground cardamom, freshly ground nuts, cinnamon, and saffron on medium to low heat until a light boil starts.
- Lower heat and add cooked rice.
- Allow to cook on medium-low heat for about 15-20 minutes on low heat you can see the rice become softer and yellow. The milk will have also cooked down a bit and have thickened.
- Turn off stove. Mix in the smaller diced mangoes pieces from the next 2 mangoes.
- Allow kheer to cool off till room temperature before transferring to serving dish with your garnishes on top. OR you may transfer to your serving dish and cool off in fridge for about 2-3 hours or fully chilled. (For cold kheer, add garnishes after removing from refrigerator.)
- Garnish with extra pistachios, mango slices and edible flowers, if desired.
I hope you will enjoy this kheer recipe as much as I do! It is a perfect summer dessert with fresh mangos blended into the milk and the extra little mango pieces cooked with the rice. Plus, it is a beautiful dish for all your events with all the different colors and textures in it!
Let me know what you think about this recipe. Comment below or tag me with your mango kheer pics on IG @cmspiceculture.