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Mango Phirni Recipe

Course Desserts
Cuisine Indian
Servings 4 Servings


  • Milk 500 ml
  • Rice - 20 gm
  • Cardamom Powder - 1/2 tsp
  • Dried Rose Petals 1 tbs
  • Sugar - 4-5 tbs
  • Mango - 1 large 250 gm
  • Pistachios For Garnish
  • Saffron a few strands


  • Wash and soak rice for two hours.
  • Grind to a coarse paste adding little milk to it.
  • Bring milk to boil.
  • Add the ground rice, rose petals and a few strands of saffron.
  • Cook on medium to low flame until it becomes thick.
  • Add in cardamom powder and sugar and keep cooking until it reaches porridge like consistency.
  • Remove from flame and allow it to cool.
  • Peel, slice and grind mango to a fine pulp.
  • Once the phirni is cooled, add the mango pulp and mix it well.
  • Transfer to serving bowls, cover with cling film and refrigerate overnight.
  • During serving, top it with sliced pistachios, mango cubes and saffron.
  • Serve it chilled.