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
Cut the mangoes into small pieces.
Grate the coconut and shred the jaggery.
Note: If you are using coconut milk, use one cup of coconut milk.
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.
Cook the cut mangoes in one and half cup of water for 2-3 minutes.
Add the shredded jaggery to the mangoes that is being cooked.
Allow it to cook for 2-3 minutes.
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.
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