Summer and mangoes are just synonym to one another. Which is why I get to have loads of mangoes at home when sunshine is steaming through my window. While most of the mangoes find their way in to my kids tiffin box as snack, I keep few for innovative desserts. Remember mango vermicelli kheer? Mango always takes the dessert in which it is in to the next level of deliciousness. And the king of fruits work amazingly awesome in color department. Meaning the food with mango looks beautifully awesome in the eyes of camera. Do I need to have any more reasons to cook a dessert using mango? Nope. The creamy mango rice kheer happened just like that to get hold of such an photo friendly, mouth watering dessert.
Mango rice kheer is all about milk, mango and rice. Rich flavors of basmati rice always gives me dessert-y feelings and I love it in this kheer. The rice gets cooked to the perfection in full fat milk until almost mushy in pressure cooker. I give credits to pressure cooking in this regard because on stove top you need to stir till it cooks otherwise rice can easily stick to the bottom and burn. Even subtle amount of smok-y flavor can ruin the taste of this kheer.
Mango which is less fibrous and lusciously sweet would be best for this dessert because it is this fruit that makes the kheer drool-worthy sweet. Otherwise you may have to use more sugar in order to bring sweetness in it. A word of caution is not to add mango puree to the kheer when it is still hot. Because little tang in mango can curdle the milk. So relax and wait for the kheer to cool down before tossing mango in it.
The perfectly cooked rice infuses richness of milk, sweetness of sugar plus mango and flavors from saffron, cardamom powder. Absolutely scrumptious dessert of the season!!