Mango is heavenly delicious, irresistibly tempting and when combined with freshly whipped cream, becomes more sinful and charmed every one with its mellow fruity flavour which lingers in memory for a long time.
The fruit itself exudes so much warmth and comfort, just like a tropical sunshine, and on a lazy summer afternoon, seeking shade under its green lusty boughs, time just flies away.
Mango kheer speaks about the delicious combination of the ripe pulpy goodness of mango and rich creamy milk with few strands of saffron and crushed nuts making it more delectable.
Ripe mangoes: 3
Milk: 500 ml
Condensed milk: ¼ cup
Saffron: a few streaks
Cardamom pods: 1 or 2
Bay leaves: 1
Cubed mango pieces: few for garnishing
Cinnamon stick: 1
Method to Prepare:
Wash and peel the mangoes, cut it into cubes and slice the mango into a blender (reserving a little for the garnish).
Blend the mango to a purée, transfer to a bowl and set aside.
Take 500 ml of milk in a vessel and bring it to the first boil. Add the bay leaf and the cardamom pods, simmer till it reduced to its half.
Add the condensed milk and mix it well.
Turn off the heat, check the sweetness and add the sugar if requires.
Set aside to cool and, once tepid, stir in the mango purée.
Garnish with chunks of cubed mangoes, few streaks of saffron and a cinnamon stick.
Refrigerate it and serve the mango kheer chilled with puris / deep-fried fluffy Indian bread.
Sharing this delicious and flavourful mango kheer with the event: MMK Indian mithai mela by Kalyani.
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