Mango Phirni is an Indian dessert that generously combines the creaminess of a traditional phirni with the tropical sweetness of mangoes. This mango phirni is irresistible, perfect for occasions or a summer indulgence when sunny weather beckons. Stuffed with ground rice, milk, sugar, and the most prized king of fruits- ripe mangoes, this dessert is rich, flavourful, and full of creamy goodness. Adding mango puree gives the phirni a bright golden colour and refreshing sweetness, making this product taste particularly rich. First, let's prepare the recipe for mango phirni. To do so, take rice, soak it, and grind it into a fine paste before cooking it in milk in a low-flame pan until the mixture achieves velvety consistency. The phirni is then cooled and blended with freshly pureed mangoes, creating a delightful harmony of flavours. It is served chilled in traditional earthen bowls and garnished with slivers of almonds, pistachios, and a sprinkle of saffron for that touch of elegance. More than a dessert, mango phirni celebrates summer flavours and traditional Indian culinary artistry. Rich creaminess with a fruity freshness that will please any age group, mango phirni cannot be resisted. Hosting your dinner party or simply craving the delight of a sweet dish, this mango phirni recipe is sure to give them a second helping. Indulge in the charm of the tropics and make your moments sweeter with each bite.

• 315 gms mango
• 45 gms basmati rice
• 3 cup milk
• 4 tbsp sugar
• 1/2 tsp cardamom powder
• 1/2 tbsp pistachios
• 1 tsp dried rose petals

• Mango Phirni is a creamy, dreamy, mango-infused rice pudding that's pure dessert goals. The recipe of mango phirni begins with rinsing ¼ cup basmati rice thoroughly to remove excess starch.
• Spread it out on a plate or towel to dry completely, then grind it into a grainy, semi-fine powder—aim for a texture similar to rava.
• Meanwhile, peel and chop a large mango (about 315 grams), blend it into a silky smooth puree, and set it aside.
• For garnishing, you can chop some pistachios and dried rose petals if you're feeling fancy.
• In a deep pan, heat 3 cups of whole milk on low heat, stirring occasionally to prevent sticking.
• Once the milk boils, add the ground rice while stirring constantly, because we don't want no lumps!
• Add 4 tablespoons of sugar and continue cooking on low heat.
• Remove the pan from the heat and stir in 1/2 teaspoon cardamom powder, some of the chopped pistachios, and either dried rose petals or 1/2 teaspoon rose water for added aroma.
• If you're in the mood for indulgence, add a pinch of saffron.
• Allow the mixture to cool to room temperature before proceeding—this is essential as adding mango puree to hot phirni can ruin its texture.
• Once cooled, fold in the mango puree and mix until the phirni becomes velvety and uniform in consistency.
• If the mixture feels too thick, loosen it with 2 to 3 tablespoons of warm milk.
• Spoon the prepared mango phirni into serving bowls, top with sliced pistachios or rose petals for a decorative touch, and refrigerate for 3–4 hours to set.
• Serve the mango phirni chilled and enjoy the delightful combination of creamy rice, fragrant spices, and juicy mango that's sure to impress.