Mango Kheer

Mango rice kheer in a silver plate with rose petals

Mango Kheer cooked with fragrant rice & canned Mango pulp in an Instant Pot. This rich, creamy & delicious Indian Mango rice pudding is insanely easy to make anytime. Enjoy this Mango kheer as a dessert warm or cold.

5 from 2 votes

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Course: Dessert

Cuisine: Indian

Keyword: Instant Pot Mango Kheer, Mango Kheer, Mango Rice Pudding

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Servings: people

Calories: 299kcal

Author: Meghna

Ingredients

⅓ Cup Kalijeera rice or Basmati or Gobindobhog rice
3.5 cups Full Fat whole milk
1 cup mango pulp canned or fresh
¾ cup condensed milk
5 green cardamom
1 tbsp cahsew nuts
1 tbsp Golden Raisins
½ tsp Ghee

Instructions

Begin by washing the rice very well under running tap water until clear water runs through the rice. Strain and mix ghee with the rice. Set aside.
Add all the ingredients mentioned above from the "Ingredients list" except the mango pulp to the Instant Pot.
Give everything a very good mix so that there are abosultely no lumps in the milk and make sure that condensed milk dissolves well in the milk.
Now, close the lid of the Instant Pot, seal the valve and press the PORRIDGE setting. It automatically sets for 20 mins.
After 20 mins when the IP begins to beep do a QPR (Quick pressure release). Open the lid and turn OFF the Instant Pot.
Pour the Mango pulp and mix well. The Mango Kheer is ready. Enjoy!

How to cook Mango Kheer on the stove top?

Wash the rice well under running tap water until clear water runs through the rice. Mix ghee with the rice grains. Set aside.
Set a heavy bottomed pot or Kadai over medium heat. Pour the milk and bring to boil.
Add the rice, cardamom, condensed milk and mix well so that there are absolutely no lumps.
Cook over medium low heat stirring frequently to prevent burning.
Once the rice is all cooked and you get the right consistency that you love turn off the heat.
Pour the mango pulp and mix well. The Mango Kheer is ready to serve. Enjoy!

Video

Notes

Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml
This recipe of Mango Kheer will give you a rich, creamy kheer that is not runny. If you love a soupy kheer add ½ cup more milk.
DO NOT add the mango pulp before pressure cooking this might split the milk as well as make the mango flavor faint.
You may also cook today's Instant Pot Mango Kheer using skim or low fat milk. In that case the Kheer will be less creamy.
You can also use a different sweetener like sugar, palm sugar, maple syrup or honey.
If using sugar add it directly to the pot before pressure cooking.
If using maple syrup or honey add it to the Mango Kheer after pressure cooking.
Adding palm sugar or cane sugar will slightly change the color of the Mango Kheer and it will become dark.
For BEST flavors do not skip the ghee.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Nutrition Facts

Mango Kheer

Amount Per Serving

Calories 299 Calories from Fat 102

% Daily Value*

Fat 11.3g17%

Cholesterol 24mg8%

Sodium 34.6mg2%

Carbohydrates 34.2g11%

Fiber 0.1g0%

Protein 7g14%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition