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    Whisk Affair » Recipes » Indian Sweets & desserts

    Published: Jun 3, 2021 | Last Updated On: Oct 13, 2023 by Neha Mathur

    Mango Phirni (Indian Rice Pudding with Mangoes)

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    Jump to Recipe

    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.
    Jump to:
    • About Mango Phirni
    • Ingredients
    • How To Make Mango Phirni
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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 the best time 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 can be made 1-2 days in advance.

    Here are some mango recipes that you may like

    • Mango Matho
    • Mango Ice Cream
    • Mango Mastani
    • Mango Lassi
    • Mango Shrikhand
    • Mango Falooda
    • Aamras
    • Mango Raita
    • Mango Kulfi
    • Mango Lemonade

    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 to use basmati rice, but you can also opt for 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 also available in the stores or even online.

    In summer when ripe mangoes are in season, 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 mango phirni recipe along with a subtle flavor.

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

    You can also 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 from scorching at the bottom of the pan.

    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 to make mango phirni using condensed milk?

    To make it using condensed milk, cook the phirni as mentioned below in the recipe. 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 not available, you can definitely serve it in a regular serving 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 prior to 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 will not taste good.

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

    You Might Also Like

    • Made using chickpea flour, ghee, and lots of dry nuts and fruits, Besan Halwa is a traditional, rich North Indian sweet dish that is a favorite for celebrations, festivals, and pujas. It's easy to make, comes together in 25 minutes, and makes for a delicious dessert (vegetarian, gluten-free).
      Besan Halwa (Indian Chickpea Flour Dessert)
    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Puran Poli Sweet (Pooran Poli) is a traditional Indian sweet dish (Maharashtrian) made using whole wheat flour dough stuffed with a sweet lentil filling. Serve it with a dollop of ghee and milk on the side for a delicious breakfast, snack, or dessert.
      Maharashtrian Puran Poli Sweet
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      Sakkarai Pongal (Chakkara Pongal)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    4.75 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Soaking And RefrigeratingTime: 7 hours hours
    Total Time: 8 hours hours 10 minutes minutes
    Servings: 6 people
    Calories: 70kcal
    Author: Neha Mathur

    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)
    US Customary or Metric
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    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

    https://www.youtube.com/watch?v=F3rDO2y4uW0&t=21s

    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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Sweets & Desserts Recipes

    • Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour. Make this yummy eggless bakery-style cookie at home using my simple recipe (vegetarian).
      Nankhatai
    • Made using edible gum resin (gond), whole wheat flour, heaps of makhana, chironji, and enriching dried nuts and seeds, Gond Ke Laddu is a healthy snack or dessert option. Make these for the upcoming winter season and feed your family for their good health (vegetarian).
      Gond Ke Laddu
    • Panjiri (Panjeeri) is a North Indian sweet (Punjabi) made using whole wheat flour, ghee, and lots of dried fruits and nuts. Make it using my traditional recipe (vegetarian).
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    Reader Interactions

    Comments

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      Recipe Rating





    1. Shweta

      July 27, 2020 at 7:34 am

      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. 👌

      Reply
      • Neha Mathur

        July 28, 2020 at 5:47 am

        Awesome 🙂

        Reply
    2. Neeta

      July 15, 2020 at 12:37 pm

      Yes it was super I never used ghee n I topped with chopped mangoes

      Reply
      • Neha Mathur

        July 19, 2020 at 4:55 am

        Awesome

        Reply
    3. Swati

      April 08, 2017 at 5:14 pm

      Looks yum Neha ! Absolutely love your site 🙂

      Reply
      • msnehamathur

        April 09, 2017 at 7:29 am

        Thnx 🙂

        Reply
    4. Alok Singhal

      April 07, 2017 at 7:17 pm

      Looks amazing, something I should ask wifey to treat me with ?

      Reply
    5. Madhavi K

      October 30, 2013 at 8:36 pm

      looks too good!

      Reply
    6. Rekha Vengalil

      October 30, 2013 at 12:42 pm

      Lovely! Awesome pics too

      Reply

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