This is an easy mango kheer recipe with just handful of ingredients. Milk is simmered until thick and sweetened with condensed milk. Mango puree is mixed into the kheer just before serving. Serve chilled and enjoy!!
About the Recipe
Bengali is one of my favorite Indian cuisines. I love the delicious flavors they use - like in this begun-er-tok or in this delicious lau bori. I also absolutely love Bengali desserts. They are the best in making dairy based sweet dishes like malai sandesh and aam doi. I remember, my dad bringing back containers of rasagullas from his trips to West Bengal. Those were the best I’ve ever tasted. Summer to me, means fresh sweet mangoes. I love enjoying them as is but I also love using them in different recipes. This mango kulfi and mango gelato are my absolute favorite. This Bengali aam ki kheer is one of the easiest recipes. Only time consuming part is simmering the milk until thick and creamy. Once the kheer is ready, chill it until ready to serve. Stir in store bought or freshly made mango puree and serve chilled. This mango kheer is super thick and tastes almost like dulce de leche. The sweet mango complements the kheer in a great way. A must try dessert for all Mango lovers.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. This easy mango kheer recipe needs just a few ingredients. You will need sweet mangoes. You need mango puree and also diced mangoes. If you have fresh mangoes, then puree yourself or feel free to use store bought canned or frozen mango pulp. And dice a medium sized one for the topping. You will need whole milk to make the kheer. Once simmered it gets creamy and thick. You can use 2% milk, but the texture won’t be as creamy and decadent. You can also use canned evaporated milk to save time with simmering. Other ingredients you need to make this mango payasam are:
condensed milk or sugarsaffron strandsground cardamom
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. In a heavy bottomed medium size saucepan on medium heat, bring the milk to a boil, stirring occasionally, to avoid burning the bottom. Lower the heat to medium-low and simmer the milk until thick and creamy, stirring occasionally to avoid scorching. Around the 30 minute mark, stir in the condensed milk. Continue to simmer until the milk thickens and reduces to about half of the original volume, takes about 45 minutes to 55 minutes. Add saffron and ground cardamom to the milk mixture in the last 10 minutes of cooking. Mix well. Remove from heat and cool completely. Chill in the fridge for at least 3~4 hours. When ready to serve, puree 1 mango and mix with the kheer. Chop the other mango and garnish the serving dishes with cubed mango for a double dose of mango goodness.
Tips
I recommend using whole milk to make this Bengali mango kheer. But you can also use 2%, but note that the texture will not be as creamy. You can use 2 cans of canned evaporated milk instead of the whole milk. Simmer the evaporated milk for about 10~15 minutes. Add condensed milk and follow the recipe as written.Do not add mango puree until ready to serve.Condensed milk can be subbed with sugar. Start with ¼ cup of sugar, taste and add more if needed.You can also layer the kheer with the mango puree to make a pretty looking layered kheer dessert.Aam ki kheer can be stored in an airtight container for up to 3 days.
You might also like
Here are a few more milk based desserts that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
