Mango Kheer Recipe

• Step 1: Peel the mangoes, cut them into small pieces, and extract the pulp.
• Step 2: Roast the cashews and raisins in ghee until golden brown. Keep aside.
• Step 3: Cook the mango pulp with sugar for 3 minutes on a low flame. Let it cool slightly.
• Step 4: Boil the milk in a deep pan over medium heat.
• Step 5: Dissolve the corn flour in a little warm milk to make a smooth paste.
• Step 6: Add the corn flour paste gradually into the boiling milk while stirring continuously.
• Step 7: Mix the cooked mango mixture into the milk and stir well.
• Step 8: Pour in Nestlé MILKMAID and cook until the Mango Kheer becomes creamy and smooth.
• Step 9: Sprinkle cardamom powder and mix for another minute.
• Step 10: Garnish the Mango Kheer with roasted cashews and raisins before serving.

Tips to make Mango Kheer

• Sweetness: Use fully ripe mangoes for naturally sweet and flavourful Mango Kheer. Alphonso mangoes work especially well.
• Creaminess: Stir continuously while adding corn flour and MILKMAID to maintain a smooth texture in the Mango Kheer recipe.
• Texture: Cook the mango pulp separately before adding it to milk to prevent curdling in your Mango Payasam recipe.
• Curdling Prevention: Always cook the mango pulp separately and let the milk cool slightly before mixing to prevent curdling when mango is added to hot kheer.
• Serving: Chill the Mango Kheer before serving for a thicker and more refreshing dessert.
• Variation: Add saffron strands or chopped pistachios for a rich twist to your Mango Kheer recipe.

Serving suggestions for Mango Kheer

• Garnish your Mango Kheer with chopped almonds, pistachios, saffron, or fresh mango cubes.
• Pair this Mango Kheer recipe with puri or festive Indian meals for a traditional touch.
• For a richer dessert, top the Mango Kheer with a scoop of vanilla ice cream before serving.

FAQs on Mango Kheer

1. How to make Mango Kheer at home?

Cook milk with corn flour paste until thick, add cooked mango pulp and Nestlé MILKMAID, flavour with cardamom, and garnish with roasted nuts before serving.

2. Can I use canned mango pulp for Mango Kheer?

Yes, unsweetened canned mango pulp works well. Fresh ripe mangoes give the best flavour, but canned pulp is a convenient alternative for this Mango Kheer recipe.

3. Can I add mango to hot kheer?

It is best to cook the mango pulp separately and let the milk cool slightly before mixing to prevent curdling. This keeps the Mango Kheer smooth and creamy.

4. How to make kheer without reducing milk?

Our Mango Kheer recipe uses corn flour to thicken the milk quickly, so you do not need to spend hours reducing it on the stove.

5. Can I use frozen mangoes for Mango Kheer?

Yes, you can use frozen mango pulp for Mango Kheer. Thaw it completely and blend until smooth before adding to the kheer for the best texture and flavour.

6. Can Mango Kheer be served cold?

Absolutely. Mango Kheer tastes delicious when chilled because the mango flavour becomes more refreshing and the texture turns creamier after refrigeration.

7. Is corn flour necessary in Mango Kheer?

Corn flour helps thicken the Mango Kheer recipe and creates a smooth consistency. You can skip it if preferred, but the dessert may turn slightly thinner.

8. How long can Mango Kheer stay fresh?

Store Mango Kheer in an airtight container in the refrigerator for up to 2 days. Serve chilled for the best taste and texture.