Mango Phirni Recipe

Mango phirni or Aam ka phirni is a creamy and delicious rice pudding flavoured with the tropical sweetness of ripe mangoes. It is a traditional Indian pudding served during festival occasions like holi, diwali , new year etc. This creamy sweet dessert is made with rice, milk, sugar, mangoes and flavoured with cardamom, saffron and nuts. This dessert is perfect for hot summer days to cool down your body and satisfy your sweet craving.

Mango Phirni Recipe

Mango Rice Pudding Recipe with step wise pictures. Super delicious mango phirni which makes a tasty dessert. This is perfect for this summer. Use up all the mangoes and make this delicious dessert now. Ever since mango season started i wanted to make this phirni for a long time. Finally made it few days back and it was delicious. Enjoyed it to the core. Serve this cold in the end of your meal and you will love it for sure.

Jump to:

• About Mango Phirni
• Ingredients
• Mango Phirni (Stepwise Pictures)
• Expert tips
• FAQ
• Variations
• 📖 Recipe Card

About Mango Phirni

Phirni is a traditional Indian dessert prepared using rice, milk and sugar. It is a staple dessert at Indian festive celebrations and weddings. Mango phirni is a delightful twist on the classic Indian dessert, that combines the flavours of creamy rice pudding and tropical mango flavour. It contributes the aromatic flavour of basmati rice with the luscious sweetness of ripe mangoes, creating a truly irresistible pudding. The slow cooked milk and subtle aroma of cardamom and saffron offers a soothing and indulging experience. It’s such a refreshing and comforting Indian dessert.

The main reason I love mango phirni is because it combines two of my favorites, one is kheer ( payasam ) and the other is mangoes. Mangoes are in season now and I’ve been dreaming of this creamy treat since mangoes started appearing and finally, I made it. It's pure bliss and worth the wait! There’s nothing quite like a chilled bowl of mango phirni on a hot summer day. So serve this as an after meal dessert for a refreshing and satisfying end.

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Why does this recipe work?

This mango phirni recipe is pure magic. The creamy, slightly grainy texture of the rice melts in your mouth, followed by the burst of sweet mangoes flavour.

Creamy texture : The creamy texture of the mango phirni is achieved by slowly cooking the rice in a full fat cream milk. Making it an indulging and satisfying dessert.

Why do I love this recipe -  What I truly adore about this recipe is its simplicity. The combination of ripe mangoes with the creamy rice pudding is just heaven in your mouth. It’s a taste of summer that I crave all year around. In the heat of summer, there’s nothing more than a chilled bowl of this mango phirni. It’s a perfect dessert for a cozy family dinner or any festive occasion. This mango phirni is so easy to make with easily available ingredients at your home, but yet it feels like a luxurious dessert. Use full fat dairy milk for a rich creamy dessert.

Versatile : This phirni is so versatile. It allows for variations with different fruits flavours like apple, pineapple, rose, coconut to suit different taste buds.

Healthy : Mango phirni or traditional phirni can be made with a healthy twist by adding millets instead of rice. You can use any millet of your choices like foxtail millet, barnyard millet etc. This healthy twist on a classic Indian dessert is a perfect way to indulge and satisfy your sweet tooth without any guilt.

Ingredients

Basmati rice : Long grained aromatic basmati rice acts as the base of the phirni and it is the best. The rice is soaked and grounded coarsely, cooked till creamy texture.

Milk : Whole full fat dairy milk is used to give phirni its rich and creamy flavour. You can even use other milk options like oat milk, almond milk, coconut milk. But the taste and texture differs.

Sugar : I have used regular white sugar for added sweetness. The amount of sugar can be adjusted according to your preference. You can also add other sweeteners like jaggery, condensed milk, honey, coconut sugar etc.

Mango puree : I have used freshly squeezed mango puree. You can also opt for canned mango puree. But the fresh and ripe mangoes provide the intense flavour and aroma.

Flavouring : Flavoring agents like cardamom powder, saffron are used. It adds a warm, aromatic spice and golden hue to the phirni. It enhances the overall flavour of the recipe.

Garnishing : For the garnishing part, I have used chopped cashew nut, almond, and pistachios. You can even add coconut flakes for added nutty flavour.

Mango Phirni (Stepwise Pictures)

1)Take basmati rice in a bowl.

2)Add water and let it soak for 1 hour.

3)Take it in a blender and puree till little coarse.

4)Add milk when blending

5)Take it in a sauce pan

6)Add remaining milk.

7)Keep whisking and cooking till it thickens

8)Now it is thick and the rice is cooked.

9)Add sugar

10)Keep whisking and cook for another 10 mins

10)Now it is done. Take it off the heat

11)Add mango puree.

12)Mix well

13)Add chopped nuts and dried fruits

14)Add saffron.

14)Add cardamom powder

15)Whisk well

16)Serve cold.

Expert tips

Follow these tips and tricks for a perfect creamy and chewy mango phirni :

• Select the best quality long grain basmati rice for phirni. Make sure to soak them for 1 hour.
• Grind the soaked rice coarsely by adding little milk. If it’s not grinded properly, it may change the cooking time and texture of phirni.
• Use a non-stick milk pan to avoid burning at the end.
• Before adding sweetener, ensure the rice is completely cooked.
• If you’re using canned mango pulp, thaw them before adding it to the phirni. If it is chilli, the phirni may curdle.
• You can also add ghee roasted nuts for garnishing.

Storage and serving

Store the mango phirni in an airtight container in the refrigerator. It stays good for 3 days. You can also freeze them for a month. Make sure to thaw them before serving.

Serving : Traditionally phirni are served in earthen pots ( clays pots ) to maintain the chillness and creamy texture. If you don’t have earthen pots, you can serve them in glass jars, shot glass, or in a bowl. Garnish them with chopped nuts, edible silver foil, rose petals or even with chopped mango cubes. Phirni tastes best when it is served chilled. So make sure to chill before serving.

FAQ

1.Can I make it as vegan mango phirni ?

Yes, you can replace the dairy milk with any vegan milk like coconut milk, oat milk, almond milk of your choice.

2.Can I use canned mango pulp?

Yes, you can use canned mango pulp instead of fresh mangoes. As the canned pulp has added sweetener, make sure to adjust the sugar accordingly in the phirni.

3.Difference between phirni and kheer ( payasam ) ?

Phirni are generally prepared using coarse ground rice, with grainy texture and it is served chilled in earthen pots. Whereas kheer is prepared using whole grain rice with a distinct rice texture and it is served either warm or cold.

4.How to avoid lumps in phirni ?

Before heating up, mix the grinded rice with milk with the help of a whisk. This ensures a lump free phirni recipe.

5.Can I substitute with other rice varieties ?

Absolutely ! Yes, you can substitute with other regular rice. But make sure to soak and grind coarsely for the creamy texture. To balance the aroma, you can add rose essence or kewra water.

6.Can I substitute rice with millets ?

Definitely, Millets are a great healthy option. You can use any millet of your choice. Make sure to soak and grind them properly. Cook completely in the milk before adding the sweetener and other flavouring agents.

Variations

Pineapple phirni : Replace the mango puree with pineapple puree for a delicious and tropical flavour combination.

Kesar pista phirni : To add more richness to this Indian dessert, you can cook the rice in saffron milk and add a few saffron strands to the phirni for a delicious aroma. And also chopped pistachios for a nutty texture.

Rose phirni : Rose phirni can be prepared by adding gulkand, and dried rose petals. For a rich and creamy taste, grind cashew nut, saffron strand, cardamom and dried rose petals with little milk. Add it to the phirni and cook.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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