Summer Mango Recipe

• Soak rice for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• Approximately 1/2 cup raw white rice
• Several ripe mangoes (including juicy Alphonso mango pulp and diced mango for garnish)
• Approximately 2 cups full-fat milk
• A small pinch or about 1/4 teaspoon cardamom powder
• About 1/4 to 1/2 cup sugar, to taste
• A few strands saffron
• About 1/4 to 1/2 cup mixed sliced almonds, pistachios, and cashews
• Water, for soaking and grinding rice
• A few fresh mint leaves

1. 1Wash approximately 1/2 cup of raw rice thoroughly, drain the water, and then add fresh water to soak the rice for about 30 minutes.
2. 2After soaking, drain the rice water, transfer the softened rice to a food processor with a small amount of fresh water, and coarsely grind it until the grains are broken but not a fine paste.
3. 3Slice two mangoes, scoop out the pulp, blend some of this pulp to a smooth consistency, and dice another mango into small cubes for garnish.
4. 4Pour approximately 2 cups of milk into a stainless steel pan, add cardamom powder, sugar to taste, and a few saffron strands.
5. 5Continuously stir the milk mixture while heating it on an induction cooktop, bring it to a boil, and allow it to reduce for about 5 minutes.
6. 6Add the coarsely ground rice to the boiling milk mixture.
7. 7Continuously stir the mixture on a medium-low heat, allowing it to cook and gradually thicken to a creamy, pale yellow consistency.
8. 8Once the phirni reaches a thick consistency, turn off the heat, add the smooth mango pulp and a handful of mixed sliced nuts, then thoroughly mix until well combined and uniformly orange-yellow.
9. 9Ladle the prepared mango phirni into four small clear glass cups, cover each cup with aluminum foil, and refrigerate for 1-2 hours to allow it to set and chill.
10. 10After chilling, remove the foil covers, and garnish each serving of phirni with a generous amount of fresh diced mango cubes and a few mint leaves before serving.

These instructions are our analysis of the original video. Watch on YouTube →