Try this delightful Mango Paneer Kheer for your next dinner party. It’s a rich creamy Indian dessert made with Indian mango pulp, paneer and milk.
Longer days, trees in blossom and warmer weathers are all signs that beautiful spring is here. And of course, spring to me means the arrival of the most aromatic Indian mangoes!
What better way to celebrate the vibrancy and flavour of the Indian mango than adding its pulp to rich and creamy desserts like mango rice kheer , mango shrikhand and mango rasmalai .
Paneer kheer is made using thickened milk and delicate homemade paneer that is transformed into a rich pudding by adding sugar, aromatic saffron and nuts.
The mangoes, saffron, nuts and thickened creamy milk blends wonderfully to create a sweet and soothing harmony between the flavours!
Serve mango paneer kheer along with other Indian desserts for dinner parties at festivals such as Diwali, Holi, Ramadan and Rakshabandhan.
It can also be a beautiful part of your Diwali menu .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Paneer – grated or crumbled. I have used homemade paneer for this recipe.
Milk – You will need whole milk for richness.
Cream – I use single cream to add extra thickness to the milk.
Condensed milk – I use condensed milk to save time as sugar alone will release moisture and make the kheer runny. You can of course use sugar and cook the kheer longer.
Mango pulp – Use fresh homemade mango pulp where possible for the best colour and flavour. Of course, mango pulp from a tin works too.
Saffron threads
Nuts – I use chopped almonds and pistachios.
Cardamom powder
Optional – Mango pieces or pulp, rose petals and silver edible foil for decoration.
Storage
This kheer is essentially a milk product so will need proper storage. As soon as the kheer comes to room temperature, store in a clean container that is free of odours and place in the fridge. Keep refrigerated for up to 3 days.
Cover the top of the kheer with clingfilm to prevent a milk film setting.
You can prepare the paneer kheer in advance, keep refrigerated and add the mango pulp just before serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Mango Paneer Kheer
Equipment
- pan
- Spatula
Ingredients
- 3 cup whole milk
- 1 cup paneer
- 1 cup cream
- 1 cup condensed milk
- 3 cup mango pulp
- 1 teaspoon cardamom powder
- 8-10 strands saffron
- 3 tablespoon nuts
Instructions
- In a heavy bottom pan add milk.
- Bring it to a boil on medium heat then reduce to a simmer for 10 minutes.
- Now add grated paneer and cook the kheer for another 7-8 minutes or until it thickens.
- Pour in condensed milk, mix well and cook further 8-10 minutes.
- Add cream and simmer for another 3-4 minutes. Keep stirring all the time.
- Add cardamom powder and saffron threads and cook for a further minute or so.
- Remove the pan from the stovetop.
- Let it cool completely and chill about an hour in the refrigerator.
- Once chilled add mango pulp and mix well.
- Once again chill for at least 2 hours.
- When ready to serve, take out in a serving bowl and garnish with the mango pieces or pulp, nuts slivers and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in may 2016.
Mango Paneer Kheer
Equipment
- pan
- Spatula
Ingredients
- 3 cup whole milk
- 1 cup paneer
- 1 cup cream
- 1 cup condensed milk
- 3 cup mango pulp
- 1 teaspoon cardamom powder
- 8-10 strands saffron
- 3 tablespoon nuts
Instructions
- In a heavy bottom pan add milk.
- Bring it to a boil on medium heat then reduce to a simmer for 10 minutes.
- Now add grated paneer and cook the kheer for another 7-8 minutes or until it thickens.
- Pour in condensed milk, mix well and cook further 8-10 minutes.
- Add cream and simmer for another 3-4 minutes. Keep stirring all the time.
- Add cardamom powder and saffron threads and cook for a further minute or so.
- Remove the pan from the stovetop.
- Let it cool completely and chill about an hour in the refrigerator.
- Once chilled add mango pulp and mix well.
- Once again chill for at least 2 hours.
- When ready to serve, take out in a serving bowl and garnish with the mango pieces or pulp, nuts slivers and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
You will have so much fun preparing these homemade avocado mango sushi rolls. I’ve replaced the raw fish with colourful veggies in this vegan sushi recipe.
A couple of years back, I took my Mum to a Japanese restaurant on Mother’s day and we LOADED up on their vegetable sushi. The kick from the wasabi, salty soy sauce and flavourful veggies was heavenly! A few months later, we tried a mango avocado sushi roll in Zurich. Safe to say, we knew we would be experimenting with homemade sushi as soon as we got back.
We had a great time making fresh sushi at home and were surprised how easy it was to roll. Since then it’s been a regular during the summer months.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Sushi Rice – essentially Japanese short-grain rice.
Nori Sheets – easy to find in the world food aisle of your grocery store or visit an asian supermarket.
Veggies – Avocado, mango, red bell pepper, cucumber, chives. The mango and avocado should be ripe but firm.
Rice vinegar
White sugar
Black sesame seeds – optional
What to serve sushi with
Sushi can be served as an appetizer, light meal, or main course.
Soy sauce or tamari for gluten-free diets.
Wasabi – dab a little wasabi onto your sushi roll.
Pickled ginger – eat the pickled ginger (gari) in between different sushi varieties as a palate cleanser.
Optional – drizzle over spicy mayo.
Make it a feast with vegetarian bao buns , vegetable katsu curry , yaki onigiri and dress a green leafy salad with Wagamama katsu salad dressing .
It also goes well with miso soup and cucumber salad.
Tips
- Use mirin in place of the rice vinegar and sugar if that’s what you have to hand.
- I highly recommend using a bamboo sushi mat to roll the sushi.
- Keep a bowl of cold water when preparing the sushi, it will prevent the rice from sticking to your fingers and also the knife when cutting the rolls.
Storage
Sushi needs stored appropriately as it is primarily made of rice. Leftover sushi should be stored in the fridge in an airtight container for up to 2 days. After this, you may find the rice dries out.
You can prepare the sushi rice ahead of time and keep refrigerated until ready to use.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Vegan Mango Avocado Sushi Roll
Equipment
- Bamboo Sushi Mat
Ingredients
- 500 gram sushi rice
- 10 nori sheets
- 1 avocado cut into thin slices
- 1 mango ripe but firm, cut into thin slices
- 1 red capsicum cut into thin slices
- ¼ cucumber cut into thin strips
- 10 chives
- 2 tablespoon rice vinegar
- 1 teaspoon sugar
- pinch salt
- 1 tablespoon black sesame seeds optional
Instructions
- Cook the sushi rice according to packet instructions.
- Allow the rice to cool to room temperature.
- Add the rice vinegar, sugar and salt to the cooled rice and mix well.
- Place the nori sheet shiny side down onto the bamboo mat.
- Gently press down some of the rice onto the nori sheet leaving about an inch from the edges.
- Lay the avocado, mango, red capsicum and chives on the rice.
- Fold the bottom edge of the nori over the filling using the sushi mat, then roll up fully.
- Cut the roll into smaller rolls.
- Serve with soy sauce, wasabi and pickled ginger.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in November 2017.
