Creamy Mango Kheer
Sweet mango in India is used widely in making mango kheer, mango kadhi, mango curry, mango halwa, etc. Kheer is basically made with milk which is reduced till thick by boiling with rice or vermicelli or fruits etc. This is a very simple and easy version of mango kheer which includes milk and mango with chopped papaya as a garnish.
Makes: 2 Servings
Sweet Ripe Mango 1
Milk 2 Cups
Sweet Papaya 3 inch Piece
Sugar or Honey to taste
Method of preparation:
Peel, deseed and roughly chop sweet mango.
Puree the chopped mango with little bit of milk if required.
Alternatively, use canned mango pulp (app. 1 Cup).
Finely chop the papaya into small pieces.
Soak almonds in warm water for few minutes.
Peel off the skin and finely slice the almonds.
Bring milk to boil in a heavy bottomed vessel on medium flame until it reduces to 3/4th cup.
Dissolve the sugar in the milk and stir until the sugar dissolves.
Refrigerate the sweetened milk for an hour or two.
Mix together the chilled milk, mango puree, papaya pieces and sliced almonds.
Serve the mango kheer chilled.
Notes: Make sure to choose papaya that is not overripe. Don’t mix mango pulp with hot milk.
Suggestions: If mango kheer is too thin, reduce the milk even more next time or add almond or cashew paste and if its too thick, stir in some chilled milk.
Variations: Saffron gives the mango kheer a rich color along with cashew or almond paste which gives a rich taste. The toppings can be any chopped fruit (banana, pineapple, tender coconut flesh, etc…) or seeds (pomegranate seeds, pumpkin seeds, cardamom seeds, etc…) or chopped nuts (cashew, almond, apricot etc…). Some mango kheer recipes call for thickeners like corn starch, rice flour, semolina, etc…
Other Names: Mamidi Pandu Payasam, Aam Ka Ksheera, Aam Ki Kheer.