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Mango Kheer (மாம்பழ காடி) – Visual recipe
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Mango Kheer (மாம்பழ காடி) – Visual recipe

Come mango season, this is one recipe that we relish without fail . We call it in Tamil மாம்பழ காடி (mambala kadi).  It is easy to cook and delicious to eat. Why not try this mango season?


Ripe, sweet mangoes : 1 kg

Raw rice : 4 tbsp

(alternatively you can also use ready rice flour. If you are using rice flour you can use 2 tbsp)

Jaggery:  1/2 kg

Grated coconut: 1 cup

(alternatively you can also use  coconut milk if you are using rice flour)

Dry ginger powder: 1/4 tbsp

Cardamon – 2-3

Step 1:

Cut the mangoes into small pieces.

Step 2:

Grate the coconut and shred the jaggery.

Note: If you are using coconut milk, use one cup of coconut milk.

Step 3:

If you are using raw rice:

  • Soak the rice for 15 minutes.
  • Grind the soaked rice and grated coconut together with water smoothly.
  • Add some water to the smooth paste to dilute it to the consistency of thick milk.

If you are using rice flour:

  • Mix the rice flour well into the coconut milk.

Step 4:

Cook the cut mangoes in one and half cup of water for 2-3 minutes.

Step 5:

Add the shredded jaggery to the mangoes that is being cooked.

Step 6:

Allow it to cook for 2-3 minutes.

Step 7:

Add the rice flour-coconut mix into the cooking ingredients.

Cook for 2 minutes.

If the kheer is very thick, add desired quantity of water.

Step 8:

Finally add dry ginger powder and cardamon and mix well. If you don’t like the spice flavour, you can skip it.

Delicious Mango kheer is ready to serve and eat…

Loved the recipe? Love mangoes? You might also be interested in knowing Health Benefits of Mangoes. You can read HERE

0 20 May, 2011 Food Recipe May 20, 2011

About the author

He is the lead man of GingerChai and plays the multi role of chief author, editor, business development and also of a chaiwala! (Tea maker!) He is the master brewer at Ginger Chai.

View all articles by Lakshmi Rajan


  1. Shilpa Sharma

    hmmm, I see you actually cooked it to post the pictures here. Cool, master-chef!! I hope you cooked it yourself LR and not your wife was made to cook it for Ginger Chai readers.:P

    I am going to my village today, but I think I might try making it when I come back. 🙂

    1. Post author
      Lakshmi Rajan

      The women behind all my recipe so far is my mom dearest and my wife and me relish them 😛 Ofcourse the man behind the lens is ME 😛

      Do try the recipe and give me feedback.

      Happy journey! 🙂

    1. Post author
      Lakshmi Rajan

      Ha ha after you indulge on heartily and stomach full on the first step 😛 you can later try this recipe 🙂

      Thanks. I use Fuji S1800.

    1. Post author
      Lakshmi Rajan

      I am not sure if the word Kaadi can be substituted for Kheer since we also have a tamil word Payasam that is apt for kheer. But for this one dish, we called it as Mambalam Kaadi 🙂

  2. Tanishka

    Sounds yummy but honestly as soon as I’ ll cut mangoes I’ll eat it just like that…. Can’t wait till the kheer gets prepared… No problem I can make mom read this post…. 😀

  3. Mani

    Aiyyyo! I will not venture that without tasting first, which I intend to do when I visit Rajan in Bangalore maybe …umm this year?:P

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