A creamy, fruity, summer-perfect dessert!
When mango season arrives, it brings with it endless possibilities for refreshing desserts—and Mango Vermicelli Kheer is one of the easiest and most delightful treats you can make. Traditional seviyan kheer is already a favorite in many homes, and adding sweet, juicy mangoes takes it to a whole new level.
This recipe is simple, quick, and perfect for festivals, Ramadan Iftar, celebrations, or whenever your sweet cravings strike. With the richness of milk, the fragrance of cardamom and saffron, and the freshness of mangoes, this kheer truly feels like summer in a bowl.
Let’s get started!
further, do check my other recipes collection..
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Ingredients
- Roasted vermicelli – ½ cup (100 g)
- Sugar – ½ cup (100 g)
- Mango (ripe Alphonso preferred) – ½ cup, finely chopped
- Milk – 750 ml
- Ghee – 2 tbsp
- Cardamom powder – ¼ tsp
- Saffron strands – a pinch (soaked in 1–2 tbsp warm milk)
- Cashews, almonds & pistachios – as needed
- Raisins – a small handful
Method
Step 1 – Boil the Milk
- Add a splash of water to the pot first—this prevents the milk from sticking and burning at the bottom.
- Pour in 750 ml milk.
- Bring it to a gentle boil and let it simmer while you prepare the kheer base.
Step 2 – Fry the Dry Fruits
- In another pan, heat 2 tbsp ghee.
- Add 3–4 chopped cashews and fry until golden.
- Add a handful of raisins and sauté until they puff up.
- Remove the fried nuts and raisins to a small bowl for later.
Step 3 – Roast the Vermicelli
- In the remaining ghee, add ½ cup roasted vermicelli. You used slightly thicker vermicelli—perfect for kheer.
- Roast for 3–4 minutes on medium heat until fragrant and lightly golden.
- Turn off the flame.
Step 4 – Cook Vermicelli in Milk
- Slowly add the hot milk to the roasted vermicelli, stirring continuously.
- Cook on medium heat until the vermicelli softens and the kheer thickens.
- Stir occasionally to prevent sticking. You used more milk so that the kheer stays creamy even after cooling.If you prefer a thicker kheer, reduce milk to ½ litre.
Step 5 – Add Sweetener & Flavors
- When the vermicelli is fully cooked, add ½ cup sugar. Always add sugar after the sevai is cooked, or it may remain hard.
- Add the soaked saffron milk.
- Add chopped almonds and pistachios.
- Cook for another 4–5 minutes.
Step 6 – Add Cardamom & Fried Nuts
- Add ¼ tsp cardamom powder.
- Add the fried cashews and raisins, keeping a few aside for garnish. Mix well.
Step 7 – Add Mango (Final Step!)
- Turn off the heat.
- Add ½ cup chopped mango pieces (preferably Alphonso).
- Mix gently so the mango pieces stay intact. Your delicious Mango Vermicelli Kheer is ready!
Serve chilled for best flavor. Garnish with: More mango cubes, Fried cashews & raisins, Pistachio slivers, A few saffron strands…
This dessert is perfect for summer parties, festivals, Ramadan, or any time you want something sweet but effortless.
Tips & Tricks
- Add mango only after turning off the flame Heating mango in hot kheer may make it curdle.
- Use ripe, sweet mangoes Alphonso works best for aroma and color.
- Adjust milk based on desired consistency
- More milk → loose & creamy
- Less milk → thick & pudding-like
- Don’t skip roasting the vermicelli It enhances flavor and prevents sogginess.
- Cool completely before adding extra mango for garnish This keeps the fruit fresh and vibrant.
