Mango Rice Pudding is an interesting twist to the authentic Indian rice pudding recipe. It is made by combining mango puree with rice pudding along with some chopped nuts.
Ingredients of Mango Rice Pudding
- 1 Mango
- ½ cups rice rinsed
- 5 cups Milk Whole Milk
- ½ cups sugar
- 5-6 green cardamoms powdered
- 1 teaspoon fennel seeds powdered
- few strands saffron
- 1-2 tablespoon almond flour
- ¼ cup Nuts chopped
- ⅓ cup Fruits
How To Make Mango Rice Pudding
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Remove the peel of mango and cut the mango by slicing it.
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Add the mango slices in the grinder and grind until pureed.
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Transfer in a bowl and keep it aside.
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Add rice in a cooker.
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Then add milk and sugar and give it a quick stir.
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Then sprinkle cardamom seeds powder, fennel seeds powder, and saffron and close the lid.
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Pressure cook for 20 minutes.
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When the pressure is released then open the lid.
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Press Saute and add almond flour/ condensed milk to make the pudding thicker. Cook for 2-3 minutes till you get the desired consistency.
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Add milk in the pan at medium-low heat and bring it to boil. Keep stirring at intervals so that the milk won’t stick at the bottom.
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Let the rice pudding cool down to room temperature.
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In a dessert bowl, add 1-2 tablespoon of mango puree.
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Then layer it with rice pudding and fill it till the top. then add some chopped nuts and lastly finish with some fresh berries or fruits.
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Garnish with some mint leaves and serve.
