Mango Phirni is a popular North Indian dessert made using mangoes, rice, and milk. This creamy and delicious Indian-style mango rice pudding is perfect as an after-meal dessert or as part of a festive meal during festivals and special occasions.
It is full of tropical mango flavors, and making this traditional Indian dessert is super simple. All you need to do is some blending and mixing. Plus, it is a vegetarian and gluten-free dessert, and it can also be made vegan with a slight modification.
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If you love mangoes or rice pudding, then you must try this mango-flavored rice pudding.
About Mango Phirni
Mango Phirni, also known as aam ki phirni, is an Indian-style rice pudding made with milk, coarsely powdered rice, mangoes, sugar, nuts, and cardamom. It is quite similar to rice pudding but has a thicker, creamier texture due to the addition of coarse rice powder. Plus, the addition of fresh mangoes gives it a lush color and a tropical touch.
It is a creamy and delicious rice pudding flavored with the taste of ripe mangoes. Filled with the essence of real mangoes, this chilled dessert is great for anyone with a sweet tooth.
Fresh mangoes taste really great in this, and it would definitely be a delicious treat during the summer months. However, it can also be made any time of the year with the use of frozen mangoes.
Eating mangoes as they are is surely fun, but relishing them in a variety of dishes is also fun. During every mango season, I make many of my favorite mango recipes such as mango lassi, mango cheesecake, mango falooda, mango kalakand, mango phirni, mango iced tea, mango ice cream, and the list goes on.
Just try this mango dessert, and this pudding will make you love mangoes even more!
So, next time you have some ripe mangoes on hand, make this simple Mango Phirni recipe and enjoy it with your loved ones.
What is Phirni?
Phirni is a thick, creamy rice pudding made from ground basmati rice. Mango Phirni is a popular variation of this pudding, especially in North Indian celebrations like weddings and festivals. Making it is very quick and easy if you have ground rice and mango puree.
This Mango Phirni
✔️ has a creamy & thick texture
✔️ is melt-in-the-mouth
✔️ tastes super delicious
✔️ is perfect for get-togethers & parties
✔️ is suitable for vegetarian & gluten-free diets
✔️ can also be made with frozen mangoes
✔️ can also be made vegan
Ingredients
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Rice: It is the star ingredient for making this pudding as it gives it the base and a creamy texture after cooking. I have used basmati rice to make the base for this phirni, but you can use any of your favorite varieties of white rice.
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Mangoes: Added for fruity flavor, color, and sweetness. Fresh and ripe mangoes taste the best, but frozen mangoes can also be used for making mango puree. Chopped mangoes are also used as garnish.
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Milk: Full-fat or full-cream milk makes the best pudding with a rich milky taste and creamy consistency.
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Sweetener: I have used white granulated sugar to sweeten this phirni. You can adjust the amount of sugar according to the sweetness of the mangoes and your taste preference.
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Cardamom powder: This phirni is flavored with the fragrant, spicy aroma of freshly ground cardamom.
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Nuts: Mixed nuts such as chopped almonds, chopped pistachios, and chopped cashews are added to give it a nutty crunch and are also used for garnish.
How to Make Mango Phirni
Making Mango Phirni is straightforward; all you need to do is some preparation and stirring. Here’s how you make it:
1. Preparation: Rinse the rice a couple of times, then soak it for about 30 minutes. After soaking, drain the rice and spread it on a plate or kitchen towel and let it air dry. Once air-dried, grind it to a semi-fine consistency (like rava or sooji). Soak the powdered rice in milk for about 10 minutes. Then puree the peeled and chopped mangoes, and set them aside.
2. Making Phirni: Boil milk in a pan, add the milk-soaked rice, and cook until the milk thickens. Keep stirring to prevent lumps and scrape the sides to mix in the thickened milk. Add the sugar and cook until it is dissolved. Then add cardamom and salt and mix well. Add chopped nuts and mix well. Next, add the mango puree, mix well, and simmer for 5-6 minutes.
3. Chilling: Transfer the warm rice mixture to earthen bowls (shikoras) or ramekins and let them chill at room temperature. Then cover them with plastic wrap and chill in the refrigerator for 3-4 hours or overnight until set. Garnish mango phirni with mangoes and nuts and serve it chilled.
Variations
Fruit Phirni
For this version, add any of your favorite chopped seasonal fruits to the phirni. You can use fruits like apples, lychees, or strawberries.
Kesar Phirni
For saffron-flavored phirni, add 15-20 crushed saffron strands to the milk while boiling. It gives it a fragrant and flavorful twist.
Chocolate Phirni
Love chocolate kheer? Then you can try making a chocolatey version of this phirni by adding 200 grams of dark chocolate or milk chocolate at the end. Since the chocolate is already sweet, make sure to skip the sugar for this version.
Serving Suggestions
Phirni is best served chilled as a dessert traditionally served in small earthen bowls for an authentic touch. You can enjoy it as an after-meal dessert or as part of a festive dessert spread with other desserts like Shrikhand, Caramel Kheer, Walnut Burfi, Walnut Halwa, Pineapple Shrikhand, and Rava Laddu.
Storage Suggestions
This phirni can be stored for up to 2-3 days in the refrigerator. If you want to freeze the phirni, you can freeze it for up to one week. Just thaw it overnight in the refrigerator before serving.
Important Tips to Make the Best Mango Phirni
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Mangoes: For the best flavors and texture, use mangoes that are ripe and sweet. Alphonso mangoes are a wonderful choice for Indian-style desserts, but you can use any variety of mangoes that are easily available. You can also use canned or frozen mangoes for making the puree.
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Stirring: Make sure to stir the milk and rice mixture continuously to prevent sticking and burning.
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Sweetness: Feel free to adjust the amount of sugar according to your taste preference. If the mangoes are sweet, you might need less sugar.
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Rice: Always grind the rice to a semi-fine texture.
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Serving: Traditionally, earthen pots are used for serving phirni. To make it look authentic and give it a traditional touch, set the phirni in earthen bowls. But you can use any dishes or ramekins for making this phirni.
FAQ
Can I use ready-made mango pulp?
Sure, store-bought mango pulp can be used for making mango phirni.
How do I serve Mango Phirni?
It is best served chilled.
What can I use instead of sugar?
Sugar can be swapped with jaggery powder, coconut sugar, or palm sugar.
Can I use other types of rice?
Basmati rice is commonly used for this recipe, but you can use any non-sticky variety of white rice for making mango phirni.
How can I make vegan Mango Phirni?
To make vegan phirni, replace the milk with dairy-free milk such as unsweetened coconut milk or almond milk.
Mango Phirni (Step-by-step photo instructions)
How to Make Mango Phirni
- Rinse the rice a couple of times. Add water to the rice and soak for 30-45 minutes.
- Add the mangoes to a blender and blend to make a smooth puree. Once soaked, drain the water and transfer the rice to a towel, spreading it into an even layer. Let it air-dry completely.
- Once the rice is completely dried, transfer it to a mixer grinder and grind to a coarse texture. Make sure not to over-grind. Transfer the coarse rice powder to a small mixing bowl. Add 1/2 cup of chilled milk and mix well to combine. Soak it in the milk for 10 minutes before adding it to the phirni.
- Set a heavy-bottomed pan over medium heat. Add 4 cups of milk and bring it to a boil. Simmer for 5 minutes. Once the milk is boiled, add the milk-soaked rice, making sure to stir while adding the rice. Cook for 18-20 minutes on medium-low heat, stirring often. Keep stirring continuously and scrape the sides throughout the cooking.
- Once the phirni starts to thicken, turn the heat to low. Add the sugar and mix well. Stir continuously and cook until the rice grains are cooked. When the sugar dissolves completely, add the ground cardamom and a pinch of salt. Mix until well combined.
- Next, add the mango puree and mix until combined. Cook for 5-6 minutes on low heat or until the phirni thickens. Add the chopped nuts and mix well.
- To set, transfer the phirni immediately into soaked earthen pots or any ramekins. Cover the bowls with plastic wrap and chill them in the refrigerator for at least 3-4 hours or overnight to set.
- Once set, remove them from the refrigerator and garnish with chopped mangoes and nuts. Serve mango phirni chilled.
Recipe Card
Mango Phirni [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 40 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 259 calories | 1 |
INGREDIENTS
For Mango Phirni
- 1/2 cup rice
- 2 cups ripe mangoes, chopped
- 4 1/2 cups full-fat milk
- 1/2 cup sugar, or to taste
- A pinch of salt
- 1/4 teaspoon ground cardamom
- 2-3 tbsp chopped nuts
For Garnishing
- Chopped mangoes
- Chopped nuts
INSTRUCTIONS:
How to Make Mango Phirni
- Rinse the rice a couple of times. Add water to the rice and soak for 30-45 minutes.
- Add the mangoes to a blender and blend to make a smooth puree. Once soaked, drain the water and transfer the rice to a towel, spreading it into an even layer. Let it air-dry completely.
- Once the rice is completely dried, transfer it to a mixer grinder and grind to a coarse texture. Make sure not to over-grind. Transfer the coarse rice powder to a small mixing bowl. Add 1/2 cup of chilled milk and mix well to combine. Soak it in the milk for 10 minutes before adding it to the phirni.
- Set a heavy-bottomed pan over medium heat. Add 4 cups of milk and bring it to a boil. Simmer for 5 minutes. Once the milk is boiled, add the milk-soaked rice, making sure to stir while adding the rice. Cook for 18-20 minutes on medium-low heat, stirring often. Keep stirring continuously and scrape the sides throughout the cooking.
- Once the phirni starts to thicken, turn the heat to low. Add the sugar and mix well. Stir continuously and cook until the rice grains are cooked. When the sugar dissolves completely, add the ground cardamom and a pinch of salt. Mix until well combined.
- Next, add the mango puree and mix until combined. Cook for 5-6 minutes on low heat or until the phirni thickens. Add the chopped nuts and mix well.
- To set, transfer the phirni immediately into soaked earthen pots or any ramekins. Cover the bowls with plastic wrap and chill them in the refrigerator for at least 3-4 hours or overnight to set.
- Once set, remove them from the refrigerator and garnish with chopped mangoes and nuts. Serve mango phirni chilled.
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NOTES:
- For the best flavors and texture, use mangoes that are ripe and sweet. Alphonso mangoes are a wonderful choice for Indian-style desserts, but you can use any variety of mangoes that are easily available.
- You can also use canned or frozen mangoes for making the puree.
- Make sure to stir the milk and rice mixture continuously to prevent sticking and burning.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mango-phirni/
