Mango Phirni (Indian Rice Pudding with Mangoes)

4.75 from 4 votes

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).

Mango phirni served in a clay bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Ingredients

Mango phirni 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.

Soaked white rice.

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

Soaked rice added to a blender.
Coarse paste made.

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

Ghee heating in a pan.

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.

Milk added to the pan.

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.

Rice paste and saffron added to the pan.
Cooked phirni.

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

Sugar added to the pan.

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.

Cooked mango phirni.

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.

Mango puree added to cooled phirni.

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.

Ready mango phirni.

Frequently Asked Questions

How do I make mango phirni using condensed milk?

To make it using condensed milk, cook the phirni as mentioned in the recipe below. Once the milk is reduced to half and the rice is properly cooked, add ½ tin of sweetened condensed milk and skip adding the sugar.

Cook until phirni reaches the desired consistency. Then add mango puree once it cools down and give it a mix.

How to make vegan aam phirni?

To make a vegan option, replace dairy milk with any plant-based milk and skip using ghee in the recipe.

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.

You Might Also Like

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 summers.
4.75 from 4 votes

Mango Phirni Recipe (Indian Rice Pudding with Mangoes)

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 summers.
Prep: 10 minutes
Cook: 1 hour
Soaking And RefrigeratingTime: 7 hours
Total: 8 hours 10 minutes
Servings: 6 people

Ingredients 

  • 34 ounces whole milk (full-fat milk) (1 liter)
  • ¼ cup raw white rice
  • 1 teaspoon ghee
  • 1 pinch saffron strands
  • ¼ cup sugar (or to taste)
  • 1 cup mango puree (fresh or canned)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Rinse 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 ghee in a heavy bottom pot over medium-high heat.
  • When the ghee is hot and shimmery, add milk to the pot and bring the milk to a boil. Stir frequently throughout the cooking to avoid the milk from scorching at the bottom of the pan.
  • Once the milk comes to a boil, reduce the heat to low.
  • Add the coarsely ground rice and saffron 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 sugar and cook for a minute. You can adjust the amount of sugar as per your taste.
  • 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 mango puree to it and mix well.
  • Check for sugar and add more if needed.
  • Transfer mango phirni to 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.

Video

YouTube video

Notes

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.
This recipe can easily be doubled or tripled and can be made 2-3 days in advance.
 

Nutrition

Calories: 70kcal, Carbohydrates: 16g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 1mg, Potassium: 60mg, Fiber: 1g, Sugar: 11g, Vitamin A: 345IU, Vitamin C: 12mg, Calcium: 5mg, Iron: 1mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. 5 stars
    The phirni turned out to be absolutely delicious. I am not a dessert person but make for my husband who absolutely loved it and gave it 5 stars. 👌