Mango Phirni (Indian Rice Pudding with Mangoes) is a delicious fruity twist on the classic Phirni recipe. A beautiful combination of rice, milk, and mangoes, this Indian dessert is a must-try in summer (vegetarian, gluten-free).

About Mango Phirni

Mango Phirni (Indian Rice Pudding with Mangoes) is an Indian pudding made using rice, milk, and mango pulp. It is a fruity twist on the popular Indian dessert Phirni where mango puree is added to the ready dessert.

As mangoes are freshly available in summer, it is best to try this mango-flavored Indian rice pudding. However, you can make it year-round using canned puree.

This recipe can easily be doubled or tripled and made 1-2 days in advance.

Here are some mango recipes that you may like

• Mango Matho
• Mango Lassi
• Mango Shrikhand
• Mango Falooda
• Aamras
• Mango Raita
• Mango Kulfi
• Mango Lemonade

Ingredients

Milk – Use whole milk (full-fat milk) to make rich and creamy phirni.

To make this recipe vegan and dairy-free, you can replace dairy milk with plant-based milk like almond milk, coconut milk, soy milk, etc.

Rice – I prefer basmati rice, but you can use any flavorful white rice.

Mango Puree – Try using Indian mangoes to make the puree for the best flavor. You can get them in Indian grocery stores during summer. You can also use canned mango pulp, which is available in stores or online.

When ripe mangoes are in season in summer, I make Mango Puree and freeze it for the entire year. Check out my post.

Sugar – Adjust the amount of sugar depending on how sweet you want the phirni to be. If the mangoes are sweet enough, you can skip adding sugar too.

You can replace the sugar with the sweetener of your choice, like honey, maple syrup, etc. Sugar-free substitutes like stevia or monk fruit are also fine.

Saffron – Saffron soaked in milk gives a beautiful yellow tinge to the mango phirni recipe and a lovely flavor.

Use slivered almonds, pistachios, and cashews to garnish mango phirni along with mango pieces and dried rose petals. 

You can add some cardamom powder or rose water to flavor the phirni.

How To Make Mango Phirni

Rinse ¼ cup white rice 2-3 times with water and soak it in 1 cup of water for an hour.

Drain the water and add the rice to a blender. Blend to make a coarse paste.

Heat 1 teaspoon ghee in a heavy bottom pot over medium-high heat.

When the ghee is hot and shimmery, add 1 liter of whole milk (full fat milk) to the pot and bring the milk to a boil. Stir frequently throughout the cooking to avoid the milk scorching at the pan’s bottom.

Once the milk comes to a boil, reduce the heat to low.

Add the coarse rice paste and 1 pinch of saffron strands to the pot and cook until the phirni is reduced (40-45 minutes). Stir frequently.

Keep scraping the sides of the pan at regular intervals and add the solidified milk back to the pan.

Note – The ready phini has a thick custard-like consistency. It is thicker than the kheer and thinner than rabdi.

Once the phirni has reached the desired thickness, add ¼ cup sugar and cook for a minute.

Remove the pan from the heat and cover it with a lid to prevent the formation of a cream layer (malai) on top. Let the phirni cool down to room temperature.

Once cooled, add 1 cup mango puree to it and mix well.

Check for sugar and add more if needed. Stir well until the sugar is dissolved.

Transfer mango phirni to small earthen bowls (or normal bowls) and cover with cling wrap. Refrigerate for 5-6 hours. Garnish with slivered pistachios, dried rose petals, and mango cubes, and serve chilled.

Frequently Asked Questions

Serving Suggestions

Phirni is traditionally served in individual earthen pots (bowls) called shakore or kasore. The bowl absorbs the extra moisture, making the phirni even more creamy and thick. 

But if earthen or clay pots are unavailable, you can serve it in a regular bowl.

Make sure to garnish mango phirni with slivered dry fruits, rose petals, and mango cubes before serving. Phirni is best served chilled, so make it a few hours before serving.

Storage Suggestions

Aam Phirni will keep good in the refrigerator for 2-3 days. Keep it covered; otherwise, it will absorb the fridge smell and not taste good.

You can also freeze it for up to a month. Thaw and serve.

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