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    Whisk Affair » Recipes » Indian Sweets & desserts » Mango Phirni (Indian Rice Pudding with Mangoes)

    Published: Jun 3, 2021 | Last Updated On: Jul 14, 2021 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 summers.

    Here are some mango recipes that you may like – Mango Matho, Mango Ice Cream, Mango Mastani, Mango Lassi, Mango Shrikhand, Mango Falooda, Aamras, and Mango Raita.

    Mango phirni served in a clay bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Mango Phirni
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    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 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.

    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 summers. You can also use canned mango pulp which is also available in the stores or even online.

    Sugar – Adjust the amount of sugar depending upon 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 cooking to avoid 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 pant-based milk and skip using ghee in the recipe.

    Serving Suggestions

    Phirni is traditionally served in individual earthen pots (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 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 Might Also Like

    • Besan Halwa
    • Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Maharashtrian Puran Poli Sweet
    • Sakkarai 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
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6 people
    Calories: 70kcal
    Author: Neha Mathur

    Ingredients 

    • 1 litre whole milk (full-fat milk)
    • 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)
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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 cooking to avoid 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
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    More Sweets & Desserts Recipes

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Rekha Vengalil

      October 30, 2013 at 12:42 pm

      Lovely! Awesome pics too

      Reply
    2. Madhavi K

      October 30, 2013 at 8:36 pm

      looks too good!

      Reply
    3. Alok Singhal

      April 07, 2017 at 7:17 pm

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

      Reply
    4. 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
    5. 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
    6. 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

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