Mango phirni is a deliciously creamy, nutty rice pudding from India. A refreshing summer dessert it’s made with ground rice, milk, mango puree, and nuts.
Around two years back almost at the same time of the year, I posted the recipe of a very popular Indian dessert called Phirni. I got a very positive response on that recipe. The recipe which I shared was of a basic Phirni but you will find different versions of Phirni in India.
Today, I am sharing one of the most popular versions of Phirni- Mango Phirni. It’s my favorite too.
If you are a mango lover, you can’t miss this recipe.
What is Phirni?
Phirni is a type of Indian rice pudding which was brought to India by the Mughals. It’s believed that this dish got originated in Persia.
However, the original recipe got evolved and modified during it’s journey to India before it became Indian Phirni.
You will find a different and unique rice pudding recipe in different countries. Though milk and rice remain common in almost all of them, the type of rice or form in which rice is used makes every rice pudding different from the other. Sometimes additional ingredients used, give them a unique taste.
The thing which gives phirni its distinctive taste and texture is ground rice. Unlike other rice puddings instead of adding whole rice grains, coarsely ground rice is added.
Phirni is generally eaten chilled and served in earthen pots.
Ingredients required to make Mango Phirni
Mango Phirni is very easy to make and requires only a handful of basic ingredients.
Milk: Use full cream milk to make this dessert. Vegan may also make phirni with a plant-based milk preferably cashew milk.
Rice: Basmati rice is recommended for making phirni because it’s more fragrant than the other varieties.
Mango puree: Both homemade and canned mango puree can be used.
Sugar: I have used granulated white sugar which is generally used in Indian desserts, you can use any other sweetener of your choice.
Cardamom powder: Ground green cardamom- an essential flavoring ingredient of almost every Indian dessert. Optional but recommended.
Nuts: Generally, finely chopped pistachio is added to Phirni. I have used pistachio and almonds, you can also use other nuts like cashew nuts and walnuts.
Garnishing ingredients: Mango phirni can be garnished with chopped nuts, chopped mango, and dried rose petals. You can also use saffron strands and chandi ki varak (edible silver leaves) to garnish phirni.
Tips and Tricks
- Always use a sweet and non-fibrous variety of mango to make desserts.
- Both fresh and canned mango puree can be used in this recipe.
- Adjust the amount of sugar, based on your taste preference and also the sweetness of mangoes used.
- To make the phirni more rich and creamy, you can also add condensed milk. Skip sugar in that case.
- Use basmati rice or any fragrant variety of Indian rice.
- Don’t make very fine paste of rice. It should be coarsely ground- the texture should be like semolina.
- Add mango puree only once the phirni reaches room temperature.
- You can create your own version of phirni by using different fruits and other ingredients like strawberry phirni, peach phirni, chocolate phirni, etc.
More easy mango dessert recipes
Mango is one of my favorite ingredients to use in desserts. If you too are a fan of mango desserts, the don’t miss checking the following recipes:
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
How to make Mango Phirni?
Ingredients for garnishing (optional)
- chopped mango
- dried rose petals
- chopped pistachio
- Soak rice in water for around 30 minutes. After 30 minutes discard water and put the soaked rice in a grinder with around a tablespoon of water to make a coarse paste. It should be grainy like semolina.
- In a heavy-bottomed pan boil milk. Add rice paste and cook for 5-7 minutes stirring continuously otherwise lumps will get formed in the milk. After that cook it for another 10-15 minutes stirring in between.
- When the milk thickens and reduces to almost half in quantity, add sugar, cardamom powder, and nuts. Mix well and cook for another five minutes or until the sugar gets dissolved.
- Switch off the gas and allow the mixture to reach room temperature.
- Once the phirni reaches room temperature, add mango puree. Mix well.
- Put the phirni in earthen pots or any pudding bowl. Cover with plastic wrap and put in the fridge for at least 2-3 hours.
- To serve, take out from the fridge, garnish with chopped mango, pistachios, and dried rose petals. Enjoy chilled!
- Traditionally phirni is served in clay pots. It not only keeps it chilled for a longer time but also gives a very nice texture by absorbing the extra moisture. However, if you could not find clay pots, use normal serving bowls.
- You can use both homemade and canned mango puree in the recipe.
- To make mango puree at home, make sure to use a sweet and non-fibrous variety of mango.