Mango Phirni is a mango twist on a classic Indian dessert Phirni. It is a rice pudding made using rice and flavored with mango puree. Here is how to make it.
Come summers and my recipes starts to revolve around the king of fruits, Mango.
And why not, everyone loves it and I think will love to eat the delectables dishes made from it too.
There are many desserts that you can make using Mangoes, but there is nothing like an Indian sweet with the fresh and sweet mangoes in it. Isn’t it?
And therefore, today I am sharing my recipe of Mango Phirni with you.
If you don’t like Phirni, taste this one. I am sure you will change your mind when it comes to this sweet.
Every time I make Mango flavored Phirni at home, it is swiped clean in one go, yes it’s that delicious.
It makes for a great weekend sweet after your special meals or to serve to your guests, when they come to visit you for lunch or dinner.
Also, do not forget to chill this Phirni in the refrigerator for a few hours before serving, because it tastes the best when it is cold.
Add a few fresh mango pieces on top, and your lip smacking sweet is ready to devour.
So, next time you want to make something from Mangoes, do bookmark this recipe and you will make this one again and again until the mangoes season comes back next year.
What is Phirni?
Phirni is an Indian rice pudding made by cooking ground rice with milk.
It’s usually flavored with saffron, but I love this Mango variation a lot.
Unlike Chawal Ki Kheer which uses whole rice, phirni uses ground rice and therefore, it is quick to make.
You can even use rice flour to make it but it will too pasty when made with flour.
So I suggest soaking the rice and grounding it to a coarse paste for the best texture.
Phirni is later on flavored with spices and cardamom to add some authentic Indian flavors to this dessert and served in small clay pots for a traditional feel.
I recently bought a fresh stock of Mango for my family and I was all ready to prepare Mango Phirni.
This dish blends the niceness of mangoes along with the creaminess of phirni and presents us with a flavorful dessert for the Summer.
You don’t have to use basmati rice to make phirni.
Any good flavourful rice will work for this recipe.
Some of the variations of phirni that you can try are
To make this Phirni, you will need – Rice, Ghee, Milk, Mangoes, Saffron and Sugar. Yes, that’s it. You can use dry fruits such as Almond, Pistachios, Cashews etc to garnish the Phirni along with Mango pieces.
If you are looking for a Vegan option, you can use coconut milk or almond milk as a substitute for milk.
Can we use Canned Mango Puree to make it?
You can use canned mango puree to make this dish.
But if mangoes are in season, there is nothing like making it using the fresh puree.
If using canned puree, make sure to use either kesar or alphonso variety.
Also make sure to adjust the amount of sugar, as the canned puree is on the sweeter side.
How to make it using condensed milk?
To make it using condensed milk, cook the phirni as mentioned below in the recipe.
Once the phirni is reduced to half and the rice is properly cooked, add 1/2 tin condensed milk and skip adding the sugar.
Cook until phirni reaches the desired consistency. Then add mango puree once it cools down.
Phirni is traditionally served in individual earthen bowls.
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 the 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.
You might also like:
Step By Step Recipe
Wash and soak rice for an hour.
Drain the water and blend the rice in a blender to make a coarse paste. Add very little water if required.
In a heavy bottom pan, add ghee.
When the ghee is hot, add the milk.
Let the milk come to a boil. Add the rice and saffron to the milk.
Simmer the heat and cook till the milk is reduced to ½ and phirni has reached the desired consistency. Add sugar. Cook for a minute.
Switch off the heat and let the phirni cool. Once it has cooled, add mango puree. Mix well.
Transfer the phirni in earthen bowls. ( or regular if not available )
Mango Phirni Recipe
- 1 litre Full Fat Milk
- 1/4 cup Rice
- 1 tsp Ghee
- 1 pinch Saffron
- 1/4 cup Sugar (Adjust according to your taste)
- 1 cup Mango Puree
- Wash and soak rice for an hour.
- Drain the water and blend the rice in a blender to make a coarse powder.
- Add very little water if required.
- In a heavy bottom pan, add ghee.
- When the ghee is hot, add the milk.
- Let the milk come to a boil.
- Add the rice and saffron to the milk.
- Simmer the heat and cook till the milk is reduced to ½ and phirni has reached the desired consistency.
- Keep in mind that it will further thicken on cooling.
- Add sugar and cook for a minute.
- Switch off the heat and let the phirni cool down.
- Add mango puree and mix well.
- Transfer the phirni in earthen bowls.(or regular if not available)
- Garnish with slivered almonds and pistachios.
- Chill for a few hours before serving.