I love summers because it brings mangoes. I’m just crazy about mangoes! I can keep eating them. I love Mumbai for the Alphonso mangoes, they are simply delicious. I call them the Mango Frooty mango because the taste of Alphonso mangoes are just like the Mango Frooty. I had Frooty before I tasted Alphonso mango so I find them tasting like Frooty. May be Frooty got it’s flavor from Alphonso since Parle Company is based in Mumbai 😁
Mangoes are itself like dessert for me that’s why I generally don’t make anything with mangoes. But this summer I decided to make few desserts with mangoes. You can check one of my recipe Bengali style Mango Chutney Cake.
Today I am posting a recipe for a very delicious phirni made with mangoes. It is so delicious that I already made it twice this season. This one is a favorite at home and so easy to make. It takes less time and effort in making than rice kheer.
- Full fat milk 1/2 litre
- Skim milk 1/2 litre
- Basmati rice 1/3 cup
- Mango pulp of two Alphonso mangoes
- Sugar 1/3 cup
- Cardamom powder 1 teaspoon
- Blanched pistachios 1/4 cup
- Wash and soak the basmati rice for two hours. Grind it coarsely with some water.
- Take the milk in thick bottom pan and bring it to boil.
- Add the ground rice and constantly stir to prevent forming lumps.
- Cook it in low flame till the rice is done with occasional stirring to prevent from sticking to the bottom.
- When the phirni reaches its desired thickeness add sugar and cardamom powder.
- Give it a stir, boil for another 2-3 minutes before turning off the flame.
- Once the phirni comes to room temperature add the mango pulp.
- Transfer to bowls and garnish with some mango pulp and pistachios.
- Store in the fridge for 4-5 hours before serving.
- Amount of sugar added depends upon the sweetness of the mangoes so use sugar accordingly.
- The phirni will thicken more on cooling, once the mango pulp is added it will thin out a bit.