Mango kheer is a sweet, creamy dessert that blends the richness of milk with the tropical taste of mangoes. It’s perfect for summer and surprisingly easy to make at home. But if you’re not careful, it can turn watery, curdle, or lose that fresh mango flavor. Here are five simple tips to help you get it just right.
1. Use ripe, sweet mangoes: The better the mango, the better the kheer. Go for ripe Alphonso or Kesar mangoes for a rich taste and bright color. Make sure to blend them into a smooth puree and add it only after the kheer has cooled down — this keeps the milk from curdling.
2. Cook the rice well: Use small-grain rice like basmati or broken rice, and cook it slowly in milk until it’s soft and thick. Stir often to avoid burning and to help the milk reduce, giving the kheer its creamy texture.
3. Add sugar carefully: Don’t go overboard. Remember, mangoes are naturally sweet. Taste the puree before adding sugar to the kheer, and adjust as needed. Add sugar only after the rice is cooked, not at the beginning.
4. Cool before adding mango: This is key! If you mix mango puree into hot kheer, the milk may split. Let the kheer cool to room temperature before folding in the mango puree gently.
5. Keep it simple: Avoid adding too many nuts or strong spices. A few chopped pistachios or almonds are fine, but too much can overpower the mango flavor. A pinch of cardamom is enough.