Mango Phirni ( Mango Firni)

Phirni is a traditional North Indian rice pudding which is creamy made with grounded rice along with milk, sugar, almonds, pista, cashews and some saffron strands for garnishing. It is a dessert to be served after a heavy meal.

Coming to mango phirnišŸ„­, it’s an extended version of phirni. Mango phirni can be made when mangoes are in season. It’s summer here, so we get good variety of mangoes.

Sweet and ripened mangoes can be used for good taste. We can reduce the quantity of sugar. If using unripened one’s, more sugar has to be added otherwise it ends up in sour taste.

I have used Alphonso mangoes because they are very sweet. Any variety of mango can be used. Mango pieces are blended smooth to get a mango pulp. Canned mango pulp can be used too.

Though any variety of rice can be used for phirni, using basmati rice gives good result. The rice grains are to be cleaned well, soaked and grinded to coarse.

Saffron strands had to be added finally for garnishing. I have skipped this because none in my family likes it’s flavor. You can add it.

Phirni is a cold dessert . Refrigerating it for 24 hours gives good result. Atleast refrigerate overnight. This is a very good party dessert because it can be prepared before and stored.

Please go through the step-by-step pictures along with the explanation to make mango phirnišŸ„­


  • Basmati rice- 1/4th cup ( 6 to 7 tbsp)
  • Mango pulp- 1 cup ( 200 ml)
  • Sugar- 1/4th cup
  • Milk- 1 lt.
  • Cashews, Pista, Almonds – 2 to 3 tbsp each ( some should be saved for final garnishing too)
  • Cardamom powder- 1/2 tsp
  • Saffron strands- 5.


Cut the mangoes into pieces and make mango pulp by blending mangoes to smooth in a blender. Keep it separate.

Clean the basmati rice well. Soak it in water for 20 to 30 minutes. Drain the water from the rice with the help of sieve and let it dry in air. Let it be in sieve for 20 minutes.
Take the dried rice in a mixer.
Grind it to a coarse rice granules like semolina or rava.
Take a heavy bottomed pan or pot and add 1 lt. of milk. Keep stirring the milk.
Once the milk gets heated up, keep it in low flame and add the grounded coarse rice granules.
Keep on stirring it in low flame.
The rice will start to get cooked. As the rice starts to get cooked, the milk will start to thicken. So stirring often is more important or it might get burnt. Scrap the edges often and add it to the mixture to get cooked.
Once the rice gets cooked well, you will get a creamy paste consistency.
Now add the sugar. Because I used ripened sweet mangoes, 1/4th cup of sugar was sufficient. Otherwise adjust the quantity of sugar according to your taste.
The flame is in low. Once, sugar gets dissolved, the consistency is like the above. Keep on stirring in low flame.
Add the cardamom powder now. Keep on stirring in low flame. Remember that phirni will thicken when it gets cold and phirni has to be served cold.
The milk has thickened. Once it reaches the above thick consistency, switch off the flame.
Keep it separate and let it cool completely. This is the right consistency.
This is the basic phirni. A good phirni can level itself. If you are serving like this, garnish with pista, cashews, almonds along with saffron strands. I will come with a separate recipe for plain phirni.
As we are making mango phirni, add mango pulp to it.
Mix it well.
Add the chopped almonds, pista, cashews along with saffron strands now. Keep it in refrigerator closed with a cling wrap or in a closed container.
Garnished with 1/2 tbsp of almond, cashew, pista. Saffron strand can be used too.


  • Cook the whole process in low flame once rice is added. Stirring often has to done to avoid the recipe getting burnt.
  • Phirni tastes good when served cold. It has to refrigerated for 24 hours or atleast overnight before serving. Close the phirni with a cling wrap or keep it in a closed box in refrigerator.
  • Do not leave the phirni open in refrigerator.