Mango phirni is a deliciously creamy, grainy rice pudding from India. This refreshing summer dessert is very easy to make and is a must try recipe by every mango lover.
This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.
Around two years back almost at the same time of the year, I posted the recipe of a very popular Indian dessert called Phirni and I got a very positive response on it. That was the recipe for basic Phirni but you will find different varieties 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?
- Rice pudding
- What goes in Mango Phirni?
- How to make mango puree at home?
- How to make mango phirni?
- Step by step photo instructions
- How to make it with condensed milk?
- How to make phirni with jaggery?
- Serving suggestions
- Recipe tips and tricks
- Frequently asked questions
- More easy mango dessert recipes
- More easy summer dessert recipes
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.
The thing which gives phirni its distinctive taste and texture is ground rice. Unlike other rice puddings instead of adding whole rice grains, rice is soaked in water and then coarsely ground before adding to the pudding.
It really amuses me to see the different ways in which rice pudding is made around the world. 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.
What goes in 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. But you can also make it other rice varieties too.
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 pistachios are added to Phirni. I have used pistachios and almonds, you can also use cashew nuts.
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 it.
How to make mango puree at home?
Making mango puree at home is very easy. Just peel and roughly chop the mangoes, discard the seed.
Put in a blender and blend to make a smooth paste. Your homemade mango puree is ready to use.
To store it, you can put it in an air tight container and keep in the fridge. It will be fine for 3-4 days though the color may become less brighter.
You can also freeze the mango puree for 3-4 months.
How to make mango phirni?
Making mango phirni is very easy, just follow the steps given below:
- Wash the rice and soak in water for around 30 minutes. After 30 minutes put the soaked rice along with 1 tablespoon of water (discard the remaining water) in a grinder and coarsely grind.
- Boil milk in a heavy-bottomed pot. Once the milk starts boiling add ground rice, mix, and cook while continuously stirring for at least 5 minutes. If you stop stirring at this time the ground rice will become lumpy. After 5 minutes you can take a break from stirring and cook for another 15 minutes. Keep on stirring in between.
- When the phirni thickens add nuts, sugar, and green cardamom. Mix and cook until the sugar gets completely dissolved. After adding sugar the phirni will become slightly thinner so cook until it thickens again. Switch off the stove.
- Once the phirni reaches room temperature, add mango puree. Mix.
- Transfer the phirni to earthen pots. Cover the pots with plastic film and put in the fridge for at least 2-3 hours.
- Before serving garnish with chopped mangoes, nuts, rose petals, or any other garnishing of your choice. Enjoy!
Step by step photo instructions
How to make it with condensed milk?
To make mango phirni with condensed milk, follow the same recipe, just once the rice is cooked and phirni has thickened add half a cup of condensed milk. Cook again for another few minutes or until the phirni thickens again. Don't add sugar as the condensed milk is already very sweet. The remaining process will be the same.
How to make phirni with jaggery?
For a healthier version, you can also use powdered jaggery or palm sugar instead of refined sugar. However, it will slightly change the color of mango phirni.
If using jaggery, switch off the stove before adding it to the phirni. After adding jaggery stir for 1-2 minutes or until the jaggery gets completely dissolved. If you add jaggery to the phirni while it's getting cooked, the milk may split.
Phirni is always served chilled, so keep it in the fridge for atleast 2-3 hours and take out just before serving.
Garnish it with chopped mangoes, nuts, saffron strands or rose petals to make it even more delicious.
Traditionally it's served in earthen pots.
Recipe 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 a 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.
Frequently asked questions
You can use fully ripe mango of any variety that is very sweet. Also, don't use a mango which is very fibrous, use a pulpy one without strings. Do not use a sour mango to make phirni.
I have seen some people using rice flour in phirni but I would suggest you not to do that. It will never taste like phirni. To make phirni the soaked rice is coarsely ground and you clearly feel the grainy texture of rice in your mouth. Your phirni will never taste like phirni without that texture.
Though the phirni gets it's perfect consistency when set in earthen pot as it soaks all the extra moisture and also adds a hint of delicious earthy taste to it. However, if you can't find earthen pots set it in regular pudding bowls. Just make the phirni slightly thicker in that case.
Also if you are planning to buy earthen pudding bowls for phirni, don't buy the ones which have any additional coating or glaze. The earthen bowls with an extra coating on top will not soak the moisture from phirni so won't serve the purpose.
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, then don't miss checking the following recipes:
More easy summer dessert recipes
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it in the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
- Cooking pot
- Earthen/ Regular pudding bowls
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.
- Boil milk in a heavy-bottomed pot. 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 and the phirni thickens again.
- Switch off the stove 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!
- To make the mango puree at home, just peel and chop the mangoes, discard the seed. Put in a blender and blend to make a smooth paste. Your homemade mango puree is ready.
- You can use both homemade and canned mango puree in this recipe.
- To make mango puree at home, make sure to use a sweet and non-fibrous variety of mango.
- 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.
- More recipe tips and tricks are given within the post above. Please follow them to make this recipe.