Mango Kheer (Rice Pudding) Recipe
Traditional Pakistani mango kheer — creamy rice pudding enriched with fresh mango puree, cardamom, and pistachios. A luxurious summer dessert served cold.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
10 min
Cook Time
35 min
Servings
6 servings
Calories
260/serving
Ingredients
1/2 cup basmati rice
rinsed and soaked 30 minutes
1 litre (4 cups) full-fat milk
1/2 cup sugar
adjust to taste
4 green cardamom pods
lightly crushed
1 cup mango puree (Sindhri or Chaunsa)
chilled
1/2 cup ripe mango, finely diced
for folding and garnish
2 tablespoons chopped pistachios
2 tablespoons slivered almonds
1/4 teaspoon ground cardamom
Pinch of saffron strands
optional
Step-by-Step Instructions
Soak the rice
Rinse 1/2 cup basmati rice until the water runs clear, then soak for 30 minutes. Drain. Soaked rice breaks down faster and gives the kheer its signature creamy body.
Simmer the milk and rice
In a heavy-bottomed pan, bring 1 litre of full-fat milk to a gentle boil over medium heat, stirring often so it does not catch. Add the drained rice and crushed cardamom pods. Reduce to low and simmer 30 to 35 minutes, stirring every few minutes and scraping the base, until the rice is very soft and the milk has thickened to a pourable custard.
Sweeten and cool
Stir in 1/2 cup sugar and the optional saffron and simmer 2 to 3 minutes until dissolved. Remove from heat and let the kheer cool completely to room temperature. It must be cool before the mango goes in, or the milk can split.
Fold in the mango
Once cooled, gently fold in 1 cup chilled mango puree, 1/2 cup diced mango and 1/4 teaspoon ground cardamom. Use fresh Sindhri or Chaunsa for the smoothest, most fragrant result. Do not boil after adding mango.
Chill and garnish
Cover and refrigerate at least 2 hours until thoroughly chilled and set. Serve cold in bowls, topped with chopped pistachios, slivered almonds and a few extra mango cubes.
Tips for the Perfect Mango Kheer (Rice Pudding)
Best Mango Variety
For this recipe, Sindhri works best for its sweetness and smooth texture. Chaunsa adds a richer, more complex flavor.
Make Ahead
This recipe can be prepared ahead of time. Store in the refrigerator and bring to serving temperature when ready.
Variations
Classic Version
Follow the recipe as written for the traditional preparation.
Nutrition Information
Per serving
About This Recipe
Mango Kheer (Rice Pudding) showcases the versatility of mangoes in Pakistani cuisine. From our orchards, in Multan, Pakistan, we believe the quality of the mango determines the quality of the dish. Using naturally ripened, carbide-free Sindhri or Chaunsa mangoes transforms this recipe from good to extraordinary.
Frequently Asked Questions
What mango is best for mango kheer (rice pudding)?
Sindhri and Chaunsa from Pakistan work best due to their natural sweetness, smooth texture, and minimal fiber content.
Can I make mango kheer (rice pudding) ahead of time?
Yes, most components can be prepared in advance and stored properly.
Better Mangoes, Better Taste for Your Mango Kheer (Rice Pudding)
The secret to an incredible mango kheer (rice pudding) is using naturally sweet, carbide-free mangoes. Order from MMA Farms for the best results.
More Mango Recipes to Try
View all 32 mango recipes →
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
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July 10