SunRice’s Mango Phirni

I am using:

Be inspired by the festival of Diwali with this delicious Mango Phirni made by

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

View product

Ingredients to serve:

This recipe was originally designed for 5 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • cup SunRice Basmati Rice

  • 3 tbsp Raw Sugar

  • 0.8250000000000001 l Full-Fat Milk

  • 1 Mango (diced into small cubes)

  • 3 Green Cardamoms

  • 2 Bay Leaves

  • 1 cup Pistachios (crushed)


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of’s Mango Phirni


  • Soak rice in plain water for at least 30 minutes. Drain the water and, using a spice grinder, grind the rice coarsely with as little water as you can to make a fine paste.

    Heat milk in a saucepan on low flame.

  • Heat milk in a saucepan on low flame.

  • Add the cardamoms and bay leaves and keep stirring at regular intervals to ensure that the milk doesn’t stick to the pan’s bottom. Reduce the milk; it is almost half of its original quantity.

  • Now add the rice and mix gently using a whisk, be careful at this stage as the rice can become stodgy. You want to ensure that the Phirni has a smooth consistency, and there are no lumps.

  • Keep cooking for 10 more minutes before adding the sugar. Turn off the gas once the sugar has completely dissolved, discard the Bay leaves and cardamoms.

  • Transfer scoops of Phirni into small glasses, add the Mango cubes, and top it up with more Phirni till it is equally distributed. Garnish with more Mangoes & Pistachios, chill overnight and serve cold.

More recipes like this one