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Mango Phirni / www.quichentell.com

Mango Phirni

Quiche 'n' Tell
A creamy, coconutty phirni flavoured with sweet, ripe mangoes.
Prep Time 20 mins
Cook Time 10 mins
Soaking time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Indian


  • 60 g rice, preferably basmati
  • 200 g fresh coconut, grated or chopped into small pieces for easy grinding
  • 60 g sugar
  • 1 large, ripe mango, peeled and diced
  • 25 g pistachios, cut into slivers and lightly toasted
  • 4-5 powdered green cardamoms,
  • A pinch powdered nutmeg


  • Wash and soak the rice for 1 hour, covered in enough water.
  • Drain the rice and grind it with the coconut in a food processor (using a little water, not too much) till you get a thick, slightly grainy, batter-like paste (it should not be completely smooth).
  • Transfer this mixture to a large saucepan, add 500 ml water and ground cardamom, and cook on a low-medium flame for 10 mins (stirring constantly), till the phirni is cooked to a creamy, gruel-like consistency. If your phirni thickens too much, thin it out with a little water.
  • Turn off the heat, stir in the sugar and the ground nutmeg, stir well and set aside to cool.
  • Meanwhile, peel, dice and puree the mango with 2 tsp lemon juice (to help retain the bright colour).
  • Once the phirni has cooled completely, stir in the mango and mix well. Toss in the pistachios, chill for at least 2 hours and serve with fresh mango.
Keyword coconut, mango, phirni, vegan