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With the arrival of mango season, a plethora of dishes emerge, from tangy raw mango chutney to the luscious pulp of ripe mangoes. Have you ever tasted Mango Kheer? This delightful dessert can be crafted using sweet, ripe mangoes.

The flavor of this Kheer, which combines rice and mango, is so divine that it practically dissolves in your mouth. If you're eager to try your hand at making Mango Kheer, follow this simple recipe. Let’s dive into the preparation.

Mango Kheer is a delightful dessert that blends mangoes with rice for a unique taste experience.
Total Time: 75 mins
Preparation Time: 30 mins
Cooking Time: 45 mins
Course: Dessert
Calories: 200
Servings: 4
Cuisine: Indian

Ingredients for Mango Kheer:
1 liter of full-cream milk
¼ cup of broken rice (ideal for Kheer)
1 to 1.5 cups of ripe mango pulp
½ cup of sugar
1 teaspoon of cardamom powder
10-12 saffron strands
Chopped dry fruits (cashews, almonds, and pistachios)
¼ cup of small mango pieces

Begin by washing the rice thoroughly 2-3 times and soaking it in water for 30 minutes. Meanwhile, pour the milk into a heavy-bottomed pot and bring it to a boil.

Once boiling, lower the heat and let it simmer until it reduces to half its original volume. Stir occasionally, ensuring to scrape the cream that forms on the sides back into the milk.

Add the soaked rice to the milk and cook on low heat until the rice is tender. Once the rice is cooked and well incorporated with the milk, the base for the Kheer is ready.

Next, incorporate the sugar, soaked saffron, and finely chopped dry fruits. Allow the Kheer to cook for an additional 5 to 7 minutes, ensuring the sugar dissolves completely and the mixture thickens slightly.

After turning off the heat, stir in the cardamom powder and let the Kheer cool completely.

Once cooled, mix in the mango pulp thoroughly using a whisk or spoon. Refrigerate the Kheer for at least 1 to 2 hours.

When ready to serve, transfer the Kheer to bowls and garnish with small mango pieces, a sprinkle of dry fruits, and saffron strands.

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