Mango Phirni is a delectable Indian dessert combining mango, milk, and rice flavors. It brings a vibrant twist to traditional Firni, making it an irresistible dessert for any festive occasion. This easy-to-make chilled sweet treat is sure to impress! This Firni recipe is eggless and gluten-free!
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What is Firni
Firni, also known as Phirni, is a popular Middle Eastern and North Indian dessert made with milk, powdered rice, cardamom, sweetener, saffron, and nuts. The preparation involves slow-cooking milk with coarse ground rice until it becomes thick and creamy. Phirni is very similar to the South Indian dessert Paal Payasam, as both use similar ingredients.
Typically, this Indian milk and rice pudding is chilled and served in shallow earthen pots called matkas, kulhads, or shikoras. This Indian mithai is a popular choice for special occasions such as Indian festivals, weddings, holidays, potlucks, and parties, or simply to satisfy sweet cravings.
Difference between rice kheer and phirni
While both are milk-based puddings with similar ingredients, the difference is in texture, cooking, and serving. The recipe of Phirni is made with ground rice and has a thick, custard-like texture, while Kheer uses whole grains and has a thinner consistency. Phirni dessert cooks faster in comparison and is served chilled, whereas kheer takes longer to cook and can be eaten hot or cold.
Authentic Mango Phirni
There are many flavors of Indian rice phirni, but mango-flavored and rose-flavored phirni are particularly delightful. Mango Phirni, or Aam Phirni, brings a vibrant twist to traditional phirni, combining the rich flavors of mango pulp (aam ras) for a refreshing and sweet escape with every bite.
This easy-to-make cold mango dessert tastes amazing and also has a beautiful, vibrant color, making it the perfect mango dessert for any occasion. If you are a mango lover, this creamy and luscious traditional mango rice pudding called Firni is a must-try.
Mango recipes
Mangoes are naturally sweet, flavorful, and easy to cook with, adding a beautiful color to any dish. Here are some other decadent Indian mango dessert recipes made with mango pulp or puree that you might enjoy - Mango Cranachan, Mango Mastani, Mango Rose Lassi, Mango Creamsicles, Avocado Mango Smoothie, and Green Smoothie!
Why make this
- Decadent Indian mango dessert
- A milk-based rice pudding made without condensed milk and gelatin
- Simple, easy, and quick to make
- Can be made ahead of time and served chilled
- One batch can yield many servings
- Needs basic ingredients
- Eggless, vegetarian, and gluten-free dessert recipe
Ingredients needed 🧾
Milk
- Full-fat whole milk: Best for a rich, creamy texture without adding any cream.
- Cream: For an extra luscious version.
- 2% or 5% milk: For a leaner version.
Rice
- Aromatic Basmati rice: Ideal for this firni recipe.
- Alternative: Any non-sticky rice if Basmati is unavailable.
Sweetener
- White sugar: Used in this recipe.
- Alternatives: Condensed milk, jaggery, vegan honey, brown sugar, or sugar-free substitutes like stevia or monk fruit.
Mango
- Fresh mangoes: Choose the ripest, sweetest mangoes available.
- In the US: Mexican mangoes from the grocery store.
- Preferred: Indian Alphonso or Kesar mango pulp, found in Indian grocery stores.
- Tip: If the mango puree or pulp is fibrous, pass it through a sieve before use.
Nuts and Flavorings
- Nuts: Almonds and pistachios for a nutty flavor.
- Saffron and edible rose petals: For a rich aromatic flavor.
Serving Vessel
- Shallow matka or clay pot: Enhances the flavor and texture by absorbing moisture and adding a rustic, earthy aroma to the phirni.
- Alternatives: Use mini glass jars, or bowls instead.
How to make it 🔪
- Peel and chop mangoes and blend them to make a smooth puree. Strain if needed. This is aam ras.
- To a small bowl, add two tablespoons of warm milk and saffron. Leave it aside for now.
- Rinse the rice and soak it in water for 30 minutes.
- Lay a paper towel on a tray. Drain the water and transfer the grains to the paper towel. Spread and pat them dry.
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- Once it's completely dry, transfer the rice to a blender jar and pulse till coarse. Do not add any water while grinding. It should not become powder but have a coarse texture like semolina/rava.
- Mix this powdered rice with half a cup of milk. Ensure there are no lumps. Keep it aside for now.
- Pour the remaining milk into a thick-bottomed pan. Cook for 10 minutes over a medium flame. Keep stirring at intervals.
- Mix and pour the coarse rice powder + milk mixture and cook for another 10-15 minutes over a medium flame. Ensure there are no lumps formed. Keep stirring at regular intervals and scrape the sides as the milk cooks to ensure even cooking and prevent sticking. The milk will thicken and the ground rice will be cooked.
- Now add the mango pulp and mix it in the milk.
- Then add sugar.
- Followed by saffron milk. Continue to cook for 5-8 minutes or till the milk becomes thick and creamy. Keep stirring. It will splutter, so be careful.
- Once it gets to the pudding consistency, add cardamom powder, almond powder, and a tablespoon each of chopped almonds and pistachios, mix, and take it off the flame. Bring it to room temperature.
- If using small earthen pots, soak them in water for 30 minutes.
- Pour this Mango Phirni Pudding into individual matkas for an authentic touch or in small bowls, or jars. Cover the Firni with foil or cling wrap. Let it sit in the fridge for at least 5 hours. Phirni tastes the best when set in the fridge overnight. It helps the flavors to develop.
Serving suggestions 🍽
Before serving, garnish the Mango Phirni with edible rose petals, remaining chopped pistachios, and almonds. Alternative toppings include pumpkin seeds, mango pieces, saffron, mint leaves, silver vark, and chia seeds. Always serve Mango Phirni chilled.
Chilled Mango Phirni is perfect for various occasions:
- Parties, get-togethers, potlucks, game nights, date nights, family brunches, baby showers, and weddings.
- Festivals: Holi, Navratri, Ganesh Chaturthi, Diwali, Gokulashtami.
- Holidays: Thanksgiving, Christmas.
This delicious and exotic Indian mango dessert is sure to be a hit at any event. If looking for more holiday recipe ideas, then check out my Fusion recipes, Dessert recipes, and Drinks recipes.
Top recipe tips 💭
Do not use store-bought rice flour. It’s not the same as homemade rice powder. Soak the earthen pots at the same time as you soak the rice to save time. Use a heavy-bottom pan to prevent the mixture from sticking and burning. Add almond powder to thicken the milk if needed. If the phirni consistency is too thin, add some milk powder or more almond powder. Fry the almonds and pistachios in ghee before adding them as toppings.
Recipe FAQs 📖
Cold desserts require more sugar compared to hot ones because the sweetness diminishes when served cold. For mango-flavored phirni, adjust the sugar based on the sweetness of the mango pulp. If you are using store-bought aam ras, it's already very sweet. You can make this Mango Rice Pudding without sugar.
Use aromatic Basmati rice for this recipe. If you don't have Basmati, use any non-sticky rice, including brown Basmati. The key to a good phirni is to grind the rice until it resembles coarse semolina, cornmeal, or couscous—avoid grinding it too fine.
As substitutes for rice, you can use semolina (rava), quinoa, oats, or poha. If using these alternatives, add them whole and let them cook in the milk without grinding.
Mango phirni stays well in the fridge for 4-5 days. Keep it covered. Remember the phirni will thicken as it cools. It can also be frozen for up to 3 months. Thaw it in the fridge a day before serving.
You can very well make this fruit phirni recipe vegan. Cook the ground rice along with sugar or vegan honey in water. Then add almond milk gradually. The flavors will not be the same but at least there is an option for vegans. Coconut milk, oat milk, or cashew milk can also be used to make this Indian mango dessert. If you are frying the nuts for garnish, do it in vegan ghee.
I have not yet tried the Instant Pot version but you can do this. In saute mode, add milk, saffron, ground rice, and sugar as mentioned in this Indian mango pudding recipe. Then close and cook in the Porridge setting. It will automatically set the time to 20 minutes. Release pressure naturally. Then add the mango pulp, cardamom powder, almond powder, and a tablespoon each of chopped almonds and pistachios, and mix. Pour in serving bowls or matkas and chill in the fridge.
Add rose syrup, gulkand, and rose essence instead of mango puree to make rose phirni. Similarly, you can make more flavors of phirni. Try paan, orange, chocolate, or strawberry flavor. You can also skip adding any fruit pulp and make it plain Firni.
More Indian dessert recipes
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Recipe 📖
Mango Phirni | Firni
Equipment
Ingredients
- ¼ cup Basmati rice
- 4 cups milk
- ⅓ cup sugar
- 1 cup mango pulp
- 1 tablespoon almond powder
- ¼ teaspoon saffron
- ¼ teaspoon cardamom powder
- 2 tablespoon chopped pistachios
- 2 tablespoon sliced almonds
- 1 tablespoon rose petals
Instructions
- Peel and chop mangoes and blend them to make a smooth puree. Strain if needed. This is aam ras.
- To a small bowl, add two tablespoons of warm milk and saffron. Leave it aside for now.
- Rinse the rice and soak it in water for 30 minutes.
- Lay a paper towel on a tray. Drain the water and transfer the grains to the paper towel. Spread and pat them dry.
- Once it's completely dry, transfer the rice to a blender jar and pulse till coarse. Do not add any water while grinding. It should not become powder but have a coarse texture like semolina/rava.
- Mix this powdered rice with half a cup of milk. Ensure there are no lumps. Keep it aside for now.
- Pour the remaining milk into a thick-bottomed pan. Cook for 10 minutes over a medium flame. Keep stirring at intervals.
- Mix and pour the coarse rice powder + milk mixture and cook for another 10-15 minutes over a medium flame. Ensure there are no lumps formed. Keep scraping the edges of the pan as you stir. The milk will thicken and the ground rice will be cooked.
- Now add the mango pulp and mix it in the milk.
- Then add sugar.
- Followed by saffron milk. Continue to cook for 5-8 minutes or till the milk becomes thick and creamy. Keep stirring. It will splutter, so be careful.
- Once it gets to the pudding consistency, add cardamom powder, almond powder, and a tablespoon each of chopped almonds and pistachios, mix, and take it off the flame. Bring it to room temperature.
- If using small earthen pots, soak them in water for 30 minutes.
- Pour this Mango Phirni Pudding into individual matkas for an authentic touch or in small bowls, or jars. Cover the Firni with foil or cling wrap. Let it sit in the fridge for at least 5 hours. Phirni tastes the best when set in the fridge overnight. It helps the flavors to develop. Before serving, garnish with edible rose petals, remaining chopped pistachios, and almonds.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Ganga konala says
Hi Priya,
All yor recipes are so good,quick, simple and most important,,yummy.
The Phirni came so delicious.....
Thankyou for sharing wonderful recipes.
Priya says
Thank you so much. Glad you liked it.