This creamy Mango Kheer combines fragrant basmati rice with sweet mangoes, cardamom, and saffron for a fruity twist on a classic rice pudding. Made effortlessly in the Instant Pot without stirring or constant supervision, this Indian mango rice pudding is a no-fuss dessert that's perfect for celebrations or a weeknight treat.
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A chilled bowl of creamy kheer always brings back fond memories of my childhood - It was a frequently made dessert in my home. During summers, we would top our kheer bowls with juicy mango chunks-it was our way of bringing together two of our favorites in one bowl.
In this recipe, I take that memory a step further by stirring mango puree right into the kheer. It's creamy, fruity, and the perfect summer treat we all look forward to now.
The best part is that this luxurious dessert comes together with minimal effort in the Instant Pot, requiring a total time of just 50 minutes, with most of the time spent on hands-off cooking. Let's get started!
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Why My Family Loves This Recipe
- The Instant Pot makes it effortless - add, set, and pressure cook!
- Fruity treat - Highlights the flavors of mango.
- Make-ahead & party-friendly - Gluten-free recipe that's perfect for potlucks and festivities.
- Customizable - Easily made dairy-free with almond or coconut milk. Can make it nut-free too!
What is Mango Kheer?
Mango Kheer is a classic Indian rice pudding infused with sweet mangoes. It's typically made by slow-cooking rice, milk, sugar, saffron, and ripe mangoes and can be served warm or chilled.
Ingredients - Notes & Substitutions
Here's what we need for this delicious mango kheer recipe:
- Whole Milk: Creates that creamy, classic kheer texture. Use full-fat coconut milk for a dairy-free option.
- Basmati Rice: Adds aroma and a soft bite. Jasmine rice or any long-grain white rice works too.
- Sugar: Adjust to your preference. You can use raw sugar or coconut sugar as alternatives.
- Saffron: Infuses richness and color. Optional, but lovely!
- Cardamom Powder: Adds warmth and a classic Indian flavor.
- Ghee: Toasts the nuts and raisins, adding richness.
- Dried Fruit: A mix of pistachios, almonds, cashews, and raisins for crunch and sweetness.
- Ripe Mangoes: Use Ataulfo or Manila mangoes for the best flavor. One and a half are pureed, while the other half is diced for garnish.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Mango Kheer In Instant Pot
Here are the step-by-step instructions and photos for making this delicious and easy mango kheer with mango pulp:
- Prep the ingredients: Rinse and soak the rice while preparing the other ingredients. Puree one and a half mangoes and finely dice the remaining half. Slice or chop nuts and grind cardamom if not using pre-ground.
- Toast nuts: Select Saute on the Instant Pot (set to low). Melt ghee, add the nuts, and toast for a minute, stirring continuously. Add raisins and saute for another minute. Remove promptly and set aside.
- Deglaze and Add Ingredients: Pour in ¼ cup water to deglaze, then add milk, drained rice, sugar, and saffron. Let the milk warm up for 2-3 minutes.
- Pressure Cook: Cancel sauté. Close the lid, seal the valve, and cook on Porridge mode (high pressure) for 20 minutes. Let pressure release naturally.
- Mash Rice: Open the lid and mash the rice with a potato masher to make it creamy.
- Turn on sauté: Add cardamom and most of the toasted nuts (reserve a few for garnish).
- Add mango and thicken: Stir in the mango puree, and simmer until it thickens slightly, stirring occasionally.
- Chill & Serve: Let cool for 15 minutes, then refrigerate for 2-4 hours for optimal flavor. For serving, scoop 1-2 tablespoons of mango puree into a dessert cup, top with mango kheer, and garnish with toasted nuts and chopped mango. Enjoy!
Serving Suggestions
The best way to serve mango kheer is chilled for a refreshing taste. Add chopped mango, toasted nuts, or rose petals on top for a festive look.
For celebrations like Diwali, Holi, Rakhi, or Indian-themed dinners, serve it in small bowls for individual servings.
How To Store
Cool the Mango Kheer completely. Cover it partially while it's cooling to prevent the 'milk skin' from forming. Transfer it to an airtight container and store in the refrigerator.
The Mango Kheer will remain fresh in the refrigerator for up to 4 days. Before serving, stir the mixture because it tends to thicken after storage.
I don't recommend freezing it, as dairy products tend not to freeze well.
Why Make Kheer in the Instant Pot?
- Hands-off cooking: Add the ingredients, set the Instant Pot, and walk away - no continuous stirring and babysitting required.
- Slow-cooked flavors: The porridge mode utilizes a gentle medium heat, resulting in a slow-cooked texture.
- Creamier texture: Pressure cooking softens the rice perfectly. A quick mash after that gives the kheer a naturally creamy texture.
- One-Pot convenience: I toast the nuts and cook the kheer in the same pot, which means only one pot to clean!
Try a Variation
- Vegan Mango Rice Pudding: You can make this mango kheer vegan with two simple switches. Skip the ghee and toast the nuts and raisins in oil instead. Use coconut or almond milk instead of dairy milk. It slightly alters the flavor, but it still tastes delicious.
- Mango Coconut Rice Pudding: Use light coconut milk instead of dairy milk.
Recipe Tips & Notes
- Use a clean pot, add water first, and temper the milk. These three tips prevent the 'burn' error.
- Use whole milk for creamier kheer.
- Warm kheer tastes sweeter than cold. Adjust the sweetness according to your preferred eating temperature.
- Skip the nuts to make it nut-free.
- Mashing the rice for creaminess: Don't skip this step-it makes a big difference!
- The kheer will thicken after cooling, so stop simmering when it reaches a slightly loose consistency.
- Cover it while it cools. This prevents the 'milk skin' from forming.
FAQs
Yes! Use ¾ cup canned pulp in place of fresh puree. Adjust sugar as needed since canned pulp is often sweetened.
I use medium to long-grain rice for this recipe, as it holds up well to pressure cooking. I wouldn't recommend using arborio rice here, as it would likely disintegrate.
Absolutely. Mango Kheer stores well in the fridge for up to 4 days. Stir before serving.
Yes! Use coconut or almond milk instead of dairy milk. It slightly alters the flavor, but it still tastes delicious. Skip the ghee and toast the nuts and raisins in oil instead.
Yes. Use the same cooking time and ensure you don't fill the Instant Pot past the maximum line.
More Instant Pot Indian Desserts
These recipes are part of the Easy to Make Indian Desserts Series:
📖 Recipe
Mango Kheer - Mango Rice Pudding
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Video
Equipment
Ingredients
Kheer (Indian Rice Pudding)
- 2 tablespoon pistachios sliced thin
- 2 tablespoon cashews chopped
- 2 tablespoon almonds Sliced thin
- 2 tablespoon raisins
- 1 tablespoon ghee
- ¼ cup water
- 4 cups whole milk
- ½ cup Basmati rice or Jasmine rice, rinsed and soaked
- ½ cup sugar adjust to taste
- ½ teaspoon ground cardamom to be added after cooking
- ½ teaspoon saffron
Add After Pressure Cooking
- 2 ripe mangoes (Altaufo/ manilla) 1½ Pureed; ½ chopped for garnish
Instructions
Rinse & Soak Rice, Prep Flavorings
- Rinse rice 2-3 times, or until the water runs clear. Soak in fresh water while you work on other ingredients. Puree 1½ mangoes and finely dice the remaining ½ mango. Slice or chop nuts and grind cardamom if not using pre-ground.
Pressure Cook on Porridge Mode
- Select Saute and adjust to "low (heat)" setting. Add ghee. When it melts, add chopped nuts and saute while stirring continuously for a minute, until they begin to change color. Stir in raisins and saute for another minute. Remove promptly to prevent burning, and keep aside for later.
- Add water. This will naturally deglaze the pot, preventing the milk from scorching on the bottom. Now add the milk, sugar, saffron, and drained rice. Stir well and let the milk warm up for 2-3 minutes. Cancel saute. Close the lid with the vent in sealing position and set Instant Pot to 'Porridge' mode for 20 minutes on high pressure.
- When the cooking time is up, wait for the pressure to release naturally. Open the lid after the pin drops. Use a potato masher to gently mash the rice, making it naturally creamy.
- Turn on Saute. Reserve ½ cup mango puree for plating and stir the rest into the kheer. Continue to simmer until the kheer thickens slightly. Stir regularly to prevent burning. Keep in mind that the kheer will continue to thicken as it cools, so don't simmer it for too long. Adjust sugar if needed.
- Stir in ground cardamom. Reserve a few tablespoons of toasted nuts for garnish and stir the rest into the kheer. Let it cool for 15 minutes, then transfer to an airtight container and refrigerator for a few hours.
- For serving, scoop a few spoons of mango puree into a dessert cup and top that with mango kheer. Garnish with the reserved toasted nuts and chopped mango. Enjoy!
Notes
- Use a clean pot, add water first, and temper the milk. These three tips prevent the 'burn' error.
- Use whole milk for creamier kheer.
- Warm kheer tastes sweeter than cold. Adjust the sweetness according to your preferred eating temperature.
- Skip the nuts to make it nut-free.
- Mashing the rice for creaminess: Don't skip this step-it makes a big difference!
- The kheer will thicken after cooling, so stop simmering when it reaches a slightly loose consistency.
- Cover it while it cools. This prevents the 'milk skin' from forming.
Lata H says
Delicous!! And I love how easy this recipe is. Everyone loved it.
Aneesha Gupta says
Hi Lata, I'm so glad you enjoyed it. Thank you!!