Mango Kheer is a sweet vermicelli milk mixture gently folded in mango pulp. In other words, it is a traditional kheer in mango flavour. Okay, now there’s something I want to tell you about this mango kheer.

First, it is effortless to make and takes only 30 minutes. Second, all the ingredients are readily available. You don’t need to run searching for them at grocery stores across the town.

Third, it is not available at the regular sweet shops. Therefore, don’t go to मिठाई की दुकान asking भैया मैंगो वाली खीर कितने की हैं?😁😁😁😁

Why Mango Kheer?

Mango kheer is a custom Indian dessert – a fruit flavour is mixed into a traditional sweet dish. Not only this but roasted vermicelli is added to make it thick. I personally like sevaiyan wali kheer instead of a plain one.

Along with being custom, it is seasonal too. You can enjoy mango kheer in the mango season. But wait, there are ready-made mango pulp packs. Of course, you can use them & make mango kheer for 365 days.

I can’t speak much about ready-made mango pulp because I don’t use them. Moreover, I am not a big fan of processed & packaged fruits. Hence, we should eat natural fruit pulp during the season.

Kheer, here in Indian is a classic milk pudding. People enjoy kheer on special occasions & festivals. यकीन कीजिये ये मैंगो खीर न सिर्फ आप बार-बार बनाओगे बल्के इसे खाने के बाद आप (सिर्फ और सिर्फ) दूध वाली खीर भूल जाओगे.

Mango Kheer Using Rice

We made this mango payasam with vermicelli. This is quicker to get ready, hence taking less time and effort. But many of us will still prefer the kheer with rice instead of vermicelli. That isn’t anything to worry about. That is also possible.

It would be best if you substituted vermicelli with rice; the remaining ingredients will remain the same. However, the cooking process will be different by a bit.

What needs to do is first, we have to rinse and soak the rice beforehand. Take note that in classic kheer, sometimes sago is also an ingredient. We do not recommend that here as it will turn the kheer into too thick a consistency along with mango pulp. We won’t enjoy eating that.

Then using a heavy-bottomed vessel, bring the milk to boil. Keep the flame on medium. Add the rice to it after that and mix. Cover the container with a lid and cook the rice on medium-low heat. You must cook it for 25-30 minutes or until it turns soft. Remember to keep stirring it, or the rice will stick and burn at the base. Cook until the rice is soft and emulsifies with milk.

You can take two tbsp of this boiled milk in a bowl and add saffron to it for later use. Also, the rice ratio is 50 grams for 1 litre of milk. 

Note: If you think this is too time-consuming, here’s a trick. You can pressure cook the rice to make them soft and then add them to the boiling milk after. But it is preferable to slow-cook them with milk. It enhances the taste.

When to add sugar?

Add sugar once the rice is soft. Cook until the sugar is melted completely and extra moisture from it evaporates. Never add sugar before the rice is cooked. The cooking takes longer; you will have to stir it almost non-stop as sugar burns quickly.

Cool it down, and then add the remaining ingredients following the remaining steps of the recipe below.

Which rice to use?

Generally, people use basmati rice for rice-based kheer because of its aroma. However, that is not preferable since basmati does not release the starch while cooking as required to thicken the milk. Therefore, any shortened grain rice is always the best choice for making kheer with rice. Even if you are using basmati, use broken basmati rice.

If you don’t have that, regular or non-stick rice is also a good option.


  • Remember to keep stirring the milk at regular intervals when it is kept for boiling. Otherwise, the milk will stick at the base and burn.
  • Double the quantity if there are 5 to 10 persons. The measured items here will yield mango kheer enough for 5.
  • If possible, we recommend using mangoes to make the pulp instead of a store-bought one.
  • You can adjust the sweetness of the kheer as per your taste. For example, if the mangoes are sweeter, then add less sugar.
  • You can substitute sugar with jaggery, condensed milk, or palm sugar. Sometimes sweet milk solids (meetha mawa) will also do the trick. The taste will slightly differ with every substitute.
  • Using condensed milk or milk solids will also thicken the kheer somewhat. If you do not like that, add a little milk and boil for a few minutes. Again, the consistency will be adjusted.
  • If you use palm sugar or jaggery, only add these after the rice is cooked and removed from heat. First, cool the rice, and then add either of these sweeteners.
  • We are making this with vermicelli, but you can also try it with rice like the classic kheer.
  • You can add a sweet essence of your choice to give some lovely aroma to the kheer. Generally, rose essence is preferable in kheer recipes, but it is up to you.
  • Similarly, you can experiment with different ingredients, like strawberries, carrots, apples, etc., to make a different version of kheer.
Also Read:
Vermicelli Custard is a fusion dessert recipe of vermicelli & custard. It is the combination of a seviya kheer and fruit custard.