This mango phirni is a quick Pakistani dessert made with roasted semolina and mango pulp infused with cardamom.
Phirni is a classic Pakistani dessert, made with ground rice or semolina, that is cooked in a thickened milk mixture. This recipe is a mango version of our classic Firni recipe here.
Phirni or Firni, is a dessert that is especially popular around celebrations and festivals in South Asian culture, especially around holidays such as Eid!
When it comes to elevating classic Pakistani desserts and making them more special, mango is usually the first fruit that comes to mind.
This recipe uses mango pulp, and fresh mangoes to make a simple chilled dessert, that is perfect for all types of celebrations!
Recipes you’ll love
If you’re looking for more easy dessert recipes with condensed milk, here are some of our favorites:
- Easy Malai Kulfi Recipe
- Kheer: Pakistani Rice Pudding Recipe
- Sheer Khurma: Vermicelli Pudding for Eid
- Shahi Tukra: Pakistani Bread Pudding
Ingredients
- Semolina (Sooji) – Roasted sooji is added to the infused milk
- Whole Milk – We recommend using whole milk for the right texture. A combination of 2% milk with cream or half and half may also work.
- Sweetened Condensed Milk – this helps reduce the cooking time, and thickens the dessert to the right consistency.
- Mango Pulp – canned mango pulp is available at many grocery stores, which makes this dessert a lot easier to put together.
- Rice Flour – this helps thicken and set the Mango Phirni.
- Cardamom Powder – these flavors are infused in the milk and lend to the traditional taste of Firni.
- Ramekins or small bowls – Phirni is typically served as an individual dessert. We love using ramekins such as these ceramic ramekins to cool the mango phirni!
How to make Firni?
Roast the Semolina
In a pan, on low heat, dry roast the semolina for 10 minutes or until slightly brown.
Thicken and Infuse the Milk
Increase heat to low-medium and add milk and mix well until combined.
Add mango pulp and cook few minutes. Then add rice flour and continue to cook.
Adjust for Sweetness
Adjust the amount of sugar for sweetness or the amount of mango pulp if for flavor if needed. If the mixture is too thick, add more milk, or sweetened condensed milk is a great option to adjust for both sweetness and thickness.
Chill and Serve
Pour into individual serving bowls, and top with sliced or crushed pistachios and chopped mangoes. Refrigerate for at least 2 hours, or overnight, until ready to serve. Serve chilled.
The dessert will thicken and set a little more.
How to serve Firni?
Firni is typically served cold, garnished with nuts like almonds and pistachios.
If you’re looking for more mango desserts, try:
- Mango Trifle Cups
- Easy Mango Lassi Drink with Mango Pulp
- Mango Kulfi Recipe: Homemade Mango Ice Cream
- Mango Shrikhand with Greek Yogurt or Hung Curd
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Mango Phirni
Ingredients
- 1 cup Semolina
- 3 cups Milk
- ½ cup Sweet condensed milk optional
- 2 tablespoons Rice flour
- ½ cup Sugar
- ½ – 1 cup Mango pulp
- 1 teaspoon Green Cardamom powder
- pinch saffron
- 1 Mango cut into cubes for garnish
- 1 tablespoon Pistachios, chopped or sliced
Instructions
- In a pot on low heat add Semolina and dry roast it for few minutes
- Increase heat to low-medium and add milk and mix well until combined. Add mango pulp and cook few minutes. Then add rice flour and continue to cook.
- Adjust the amount of sugar for sweetness or amount of mango pulp or flavor if needed. If the mixture is too thick, add more milk, or sweetened condensed milk is a great option to adjust for both sweetness and thickness.
- Let the mixture cook and thicken, for 10 minutes, or until it coats the back of a spoon. Add the green cardamom powder and saffron, if using and mix well.
- Pour into individual serving bowls, and top with sliced or crushed pistachios and chopped mangoes. Refrigerate for at least 2 hours, or overnight, until ready to serve. Serve chilled.