Mango Kheer
by Tarla Dalal
The flavour of mango delivers a kick in this yummy kheer recipe!
A unique treat that combines the richness of vermicelli kheer with the fruity zing of mangoes, this mouth-watering dessert is just right to pamper yourself with on a lazy summer afternoon.
It is rich, creamy and smooth, with a memorable flavour that lingers on your palate. Relish it cold, garnished with chopped mangoes.
You can also try other kheer recipes like Paal Payasam or Makhane ki Kheer.
Mango Kheer recipe - How to make Mango Kheer
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
5 tbsp mango pulp
1/2 tbsp ghee
1/2 cup vermicelli (sevaiyan)
3 cups full-fat milk
5 tbsp sugar
For The Garnish
4 tbsp chopped mangoes
- Method
- Heat the ghee in a broad non-stick pan, add the vermicelli and sauté on a slow flame for 2 minutes or till it turns light brown in colour. Keep aside.
- Combine the milk and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the roasted vermicelli, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
- Cool completely, add the mango pulp and mix very well.
- Refrigerate for atleast 1 hour.
- Serve chilled garnished with mangoes.
| Energy | 299 cal |
| Protein | 7 g |
| Carbohydrates | 34.2 g |
| Fiber | 0.1 g |
| Fat | 11.3 g |
| Cholesterol | 24 mg |
| Vitamin A | 795.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 4.7 mg |
| Folic Acid | 8.4 mcg |
| Calcium | 318.5 mg |
| Iron | 0.6 mg |
| Magnesium | 83.7 mg |
| Phosphorus | 202.3 mg |
| Sodium | 34.6 mg |
| Potassium | 179.2 mg |
| Zinc | 0.1 mg |