Homemade Mango Phirni Recipe (Mango Phirni )

Mango phirni is a delectable and refreshing Indian dessert that combines the rich flavors of ripe mangoes with creamy rice pudding. It is a popular sweet dish that is commonly prepared and enjoyed during the summer months when mangoes are in season.

Mango phirni adds a delightful twist to the classic recipe by incorporating the tropical and sweet taste of mangoes. The luscious, juicy mango pulp is blended into the phirni mixture, infusing it with a vibrant mango flavor and a beautiful yellow hue. Mango Phirni can easily be made with mango squash and we can store this squash for long time and it will help you when you want to make phirni instantly.

With its perfect blend of traditional Indian flavors and the tropical taste of mangoes, mango phirni offers a unique and delightful dessert experience that will leave you craving for more.

Mango phirni is a traditional Indian dessert like sweet vermicelli , moong dal halwa , rasmalai , special kheer & mixed fruit custard .

About Mango Phirni

Mango phirni is a delicious and creamy Indian dessert that combines the flavors of ripe mangoes with a traditional rice pudding called phirni. It is a popular sweet dish enjoyed during the summer season and best if it is served chilled.

The preparation of mango phirni begins with soaking basmati rice in water for a few hours. The soaked rice is then ground into a coarse paste. Meanwhile, milk is heated in a pan and brought to a boil. The ground rice paste is added to the milk and cooked on low heat, stirring continuously to avoid lumps. As the mixture thickens, sugar, cardamom powder, and saffron strands are added for flavor and aroma.

Mango phirni is best enjoyed chilled and can be served as a dessert after a meal or as a sweet treat during festive occasions and celebrations. The creamy texture, fragrant aroma, and the refreshing taste of mangoes make it a favorite among mango lovers and dessert enthusiasts alike.

Whether you are a fan of mangoes or enjoy exploring different Indian desserts, mango phirni is a delightful choice that combines the best of both worlds – the richness of phirni and the tropical sweetness of mangoes.

How to make mango phirni

• Wash the rice for couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
• Cut the mangoes and remove the flesh.
• Transfer in the grinding jar to make a puree.
• Make sure that the puree should be thick. You do not need to add water or something else.
• Once the rice is completely dried, transfer in a mixer grinder and grind to coarse texture, make sure not to grind too much.
• Further soak the grounded rice in milk, take 200 ml milk from the 1 litre, keep the remaining 800 ml milk for making the phirni.
• Now, set a heavy bottom vessel on medium heat, add the remaining 800 ml full fat milk, stir and bring to a light simmer.
• Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, cook for 10 minutes on medium flame while stiring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
• Once the phirni starts to thicken lower the flame and stir continuously, cook until the rice grain is cooked.
• Once the phirni thickened, add the mango puree, chopped nuts and stir well.
• Taste for the sweetness and add the sugar accordingly, add the pinch of elaichi powder, stir and cook on medium low flame while stirring for another 5-7 minutes.
• Finish with a pinch of salt and stir well. The consistency of the phirni should be thick.
• Transfer immediately in a sakora / kullhad to set, make sure the phirni is warm enough while setting in the sakora/ kullhad.
• Set the fridge for minimum of 3-4 hours or overnight. once set, remove and serve chilled with some mango piece as a garnish and few fresh mint leaves.

Expert Tips

Choose ripe and flavorful mangoes: Select mangoes that are ripe, sweet, and aromatic. The quality and flavor of the mangoes will greatly enhance the taste of your mango phirni.

Soak rice for the right consistency: Soak the basmati rice for a few hours to ensure it softens and grinds easily. This will help achieve a smooth and creamy texture in your phirni.

Use full-fat milk: Opt for full-fat milk to make your mango phirni. The richness of the milk will contribute to the creamy and luscious texture of the dessert.

Cook on low heat and stir continuously: When cooking the phirni mixture, ensure you use low heat and stir continuously. This will prevent the mixture from sticking to the bottom of the pan and forming lumps.

Incorporate mango pulp at the right stage: Add the mango pulp to the phirni mixture after it has thickened to the desired consistency. This will preserve the fresh mango flavor and prevent it from overpowering the other flavors.

Adjust sweetness and flavors: Taste the phirni mixture before adding the mango pulp and adjust the sweetness according to your preference. You can also adjust the amount of cardamom powder and saffron strands to suit your taste.

Garnish with nuts and mango slices: Garnish your mango phirni with chopped nuts like pistachios or almonds for added texture and crunch. You can also decorate the top with thin slices of mango for an appealing presentation.

Chill thoroughly before serving: After pouring the phirni into serving bowls or glasses, allow it to cool at room temperature and then refrigerate for a few hours. This will help the phirni set properly and develop a chilled and creamy consistency.

FAQs

Q. Can I use any type of mango for mango phirni?

A. Yes, you can use various types of mangoes for mango phirni. However, it is recommended to use sweet and ripe mangoes for the best flavor. Popular mango varieties like Alphonso, Kesar, or Totapuri work well for mango phirni.

Q. Can I use canned mango pulp instead of fresh mangoes?

A. Yes, you can use canned mango pulp as a convenient alternative to fresh mangoes. Make sure to choose a high-quality canned pulp without any added sugar or artificial flavors. Adjust the sweetness accordingly, as canned pulp may already be sweetened.

Q. How long does mango phirni last?

A. Mango phirni can be refrigerated and stored for 2-3 days. However, it is best enjoyed within the first day or two to retain its freshness and flavor.

Q. Can I make mango phirni vegan?

A. Yes, you can make a vegan version of mango phirni by substituting dairy milk with plant-based alternatives like almond milk, coconut milk, or cashew milk. Make sure to choose unsweetened varieties and adjust the sweetness as needed.

Q. Can I make mango phirni in advance for a party or gathering?

A. Yes, mango phirni can be prepared in advance for a party or gathering. It is recommended to prepare it a day before and refrigerate it overnight for the best texture and flavor. Keep it covered and chilled until serving time.

Q. Can I freeze mango phirni?

A. It is not recommended to freeze mango phirni, as the texture and consistency may change upon thawing. It is best enjoyed fresh or refrigerated for a few days.

Q. Can I add other fruits or flavors to mango phirni?

A. While mango phirni is traditionally made with mangoes, you can experiment with other fruits as well. Some popular variations include strawberry phirni, pineapple phirni, or mixed fruit phirni. You can also add additional flavors like rose water or cardamom for a unique twist.

If you like this recipe then Try our Other Mango Recipes

Mango Lassi

Mango Popsicles

Mango Milkshake

Mango Ice Tea

Mango Juice

Please be sure to rate this recipe or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram,  Youtube, Facebook , Twitter or Pinterest.

Mango Phirni Recipe Card

North Indian Kitchen

Mango Phirni made with fresh milk and Raw pulpy Mangoes which makes it more yummy.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine North Indian

Servings 6

Calories 362 kcal

Equipments

1 Kadai

Ingredients

1x2x3x

• 100 grams Rice
• 2 Ripe Mangoes
• 1 litre Milk
• 100 grams Sugar
• Elaichi powder a pinch
• 1 tablespoon Almonds (chopped)
• 1 tablespoon Cashew nuts (chopped)
• 1 tablespoon Pistachios (chopped)
• Salt a pinch

For Garnish

• Ripe Mango slices
• Fresh Mint springs

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

• Wash the rice for couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.

  2. Cut the mangoes and remove the flesh and transfer in the grinding jar to make a puree.

  3. Make sure that the puree should be thick. You do not need to add water or something else.

  4. Once the rice is completely dried, transfer in a mixer grinder and grind to coarse texture, make sure not to grind too much.

  5. Further soak the grounded rice in milk, take 200 ml milk from the 1 litre, keep the remaining 800 ml milk for making the phirni.

  6. Now, set a heavy bottom vessel on medium heat, add the remaining 800 ml full fat milk, stir and bring to a light simmer.

  7. Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, cook for 10 minutes on medium flame while stiring in short intervals. Make sure to stir continuously throughout the cooking process.

  8. Once the phirni starts to thicken lower the flame and stir continuously, cook until the rice grain is cooked.

  9. Once the phirni thickened, add the mango puree, chopped nuts and stir well.

  10. Taste for the sweetness and add the sugar accordingly, add the pinch of elaichi powder, stir and cook on medium low flame while stirring for another 5-7 minutes.

  11. Finish with a pinch of salt and stir well. The consistency of the phirni should be thick.

  12. Transfer immediately in a sakora / kullhad to set, make sure the phirni is warm enough while setting in the sakora/ kullhad.

  13. Set the fridge for minimum of 3-4 hours or overnight. once set, remove and serve chilled with some mango piece as a garnish and few fresh mint leaves.

  Your Chilled Phirni is ready to Serve

Video

Notes

• Ensure that the ground rice paste is not too coarse or too fine. A slightly coarse texture adds a pleasant bite to the phirni, while a fine paste may result in a smoother, pudding-like consistency. Find the balance that suits your preference.
• The sweetness of mangoes can vary, so adjust the amount of sugar according to the sweetness of your mangoes and personal taste. Start with a moderate amount of sugar and gradually add more if needed.
• Mango phirni needs to be thoroughly chilled and set in the refrigerator to achieve the right texture. Allow it to cool at room temperature before placing it in the refrigerator for a few hours or overnight for best results

Nutrition Facts

Mango Phirni Recipe Card

Amount per Serving

Calories

362

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

5

g

31

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

24

mg

8

%

Sodium

 

108

mg

5

%

Potassium

 

595

mg

17

%

Carbohydrates

 

59

g

20

%

Sugar

 

43

g

48

%

Fiber

 

3

g

13

%

Protein

 

11

g

22

%

Vitamin A

 

1548

IU

31

%

Vitamin B1

 

1

mg

67

%

Vitamin B2

 

1

mg

59

%

Vitamin B3

 

1

mg

5

%

Vitamin B6

 

1

mg

50

%

Vitamin B12

 

1

µg

17

%

Vitamin C

 

39

mg

47

%

Vitamin D

 

3

µg

20

%

Vitamin E

 

1

mg

7

%

Vitamin K

 

5

µg

5

%

Calcium

 

310

mg

31

%

Vitamin B9 (Folate)

 

60

µg

15

%

Iron

 

1

mg

6

%

Magnesium

 

51

mg

13

%

Phosphorus

 

261

mg

26

%

Zinc

 

2

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Mango Phirni

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