By Aditi Saraswat
May 18, 2026
Mango phirni blends creamy rice pudding with the sweetness of ripe mangoes for a cooling summer dessert that feels festive but is also easy to make. Served chilled, this sugar-free and fruity phirni is the perfect way to enjoy mango season beyond just the usual shakes and ice creams.
½ cup basmati rice 1 litre of milk 1 cup ripe mango pulp 8 to 10 dates, soaked ¼ tsp cardamom powder 8 almonds, chopped 8 pistachios, chopped 1 tsp rose water Mango cubes for garnish
Wash and soak basmati rice for at least half an hour, then grind it to make a coarse paste. Blend the soaked dates to make a smooth paste with a little water.
In a heavy-bottomed pan, heat the milk and let it simmer on a low flame to get a rich base for the phirni.
Now, mix in the ground rice paste slowly into the simmering milk and mix continuously to prevent the formation of lumps.
Add the dates paste, saffron and cardamom powder to the mixture once it thickens properly.
Prepare the mango pulp by blending the chopped mangoes in a blender, and then add it to the cooled phirni.
Pour the mango phirni into the bowls and keep it in the refrigerator for at least one to two hours. Garnish with chopped nuts and serve.