Mango Coconut Kheer

Name: How to Make Mango Coconut Kheer | Easy & Delicious Mango Coconut Kheer Recipe
Total time: 15 min
Yield: 3
Cuisine: gujarat

#UTSAV26 Kheer is one of India’s most loved traditional desserts, made in countless regional and seasonal variations. This Mango Coconut Kheer brings together two naturally delicious ingredients—fresh coconut and juicy, fragrant mango—to create a creamy, tropical twist on the classic Indian kheer. Freshly grated coconut gives the kheer a delicate richness and subtle texture, while ripe mango adds its beautiful colour, natural sweetness and refreshing fruity flavour. Saffron, cardamom and crunchy nuts make it wonderfully aromatic and festive.

prep time 15 Mins

cook time 30 Mins

chef Deepa Rupani

Step 1

Prepare the coconut: Peel off the brown outer part of the fresh coconut and finely grate the white coconut using a fine grater.

Step 2

Heat the milk: Pour milk into a heavy-bottomed pan and bring it to a boil.

Step 3

Cook the coconut: Once the milk comes to a boil, add the grated coconut. Reduce the heat and simmer, stirring occasionally, until the coconut softens and the milk thickens.

Step 4

Add flavourings: Add mishri, saffron, cardamom powder, almond flakes and pistachio flakes.

Step 5

Mix well and cook for a few more minutes.

Step 6

Cool completely: Turn off the flame and allow the kheer to come to room temperature.

Step 7

Add mango: Once cooled, add the mango pulp and mix gently until well combined.

Step 8

Chill: Refrigerate for at least 1 hour before serving.

Step 9

Serve: Garnish with some mango pieces, almond flakes, pistachios or saffron strands and serve chilled.

Calories 280 Kcal

Total Fat 11 g

Carbs 42 g

Protein 5 g

ESSENTIAL ITEMS

6 cups litre full-fat milk

1 cup freshly grated coconut

1 cup ripe mango pulp

0.5 cup mishri (rock sugar), or adjust to taste

1 tsp saffron strands

0.5 tsp cardamom powder

2 tbsp tbsp almond flakes

2 tbsp pistachio flakes

Recipe by:

Deepa Rupani

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