The dish in your photo is Mango Kheer, a creamy Indian-style dessert made by simmering milk with rice or vermicelli, then blending it with ripe mango purée. Your version looks modern and elegant, topped with chopped pistachios and nuts for texture.

How It Tastes

Mango Kheer is rich, silky, creamy, and naturally sweet. The mango brings a bright tropical aroma, balancing the warm notes of milk and cardamom. The slight chew from rice or vermicelli (or sabudana in some recipes) gives pleasant body, while nuts on top add crunch and fragrance.

It’s refreshing yet indulgent — often served chilled.

Short Story: Where Mango Kheer Comes From

Kheer itself dates back over 2,000 years, originating from ancient Indian temple kitchens. It was traditionally made with rice, milk, and jaggery as an offering to deities. Over centuries, as fruits became more accessible across regions, different versions emerged.

Mango Kheer likely developed in northern and western India — especially in mango-rich states like Maharashtra, Gujarat, and Uttar Pradesh — when cooks began adding fresh mango pulp during summer harvests.

Originally, kheer was plain and spiced gently with cardamom or saffron. Over time, innovation brought new textures:

• Vermicelli (seviyan kheer)
• Sago / tapioca pearls
• Chilled fruit puree versions like mango, strawberry, lychee

The modern Mango Kheer has become a popular restaurant dessert, often served in glass jars or dessert bowls with nuts and edible flowers.

How It Is Served Today

Today Mango Kheer can be found in:

• Indian restaurants (buffets, thali desserts)
• Ramadan bazaars
• Home celebrations
• Modern cafés that offer fusion Indian sweets

Some chefs serve it layered with jelly, mousse, or rice pudding for a contemporary twist.

Average Price

Depending on where it’s sold:

• Home-cooked / small stalls: SGD 2.00 – 3.50
• Indian restaurants: SGD 4.00 – 7.00
• Modern cafés or plated dessert style: SGD 8.00 – 14.00

Recipe: Mango Kheer (4 servings)

Ingredients

• 1 cup ripe mango purée (Alphonso preferred)
• 500 ml full-cream milk
• ¼ cup sugar (adjust to mango sweetness)
• ¼ cup fine vermicelli or 3 tbsp sago pearls or 2 tbsp short-grain rice
• ¼ tsp cardamom powder
• Pinch of saffron (optional)
• 1–2 tbsp chopped pistachios + almonds (for topping)
• Pinch of salt

Instructions

1. Cook the Base

• In a pot, heat milk on medium.
• Add vermicelli (or rice / sago) and cook until soft.
• Stir continuously to avoid sticking.
• Add sugar, cardamom, salt, and saffron. Simmer until thickened.

2. Cool Slightly

• Turn off heat and allow the kheer to cool until warm — not hot.
  (Hot milk may curdle when mixed with mango.)

3. Add Mango

• Fold in mango purée gently.
• Stir until smooth and creamy.

4. Chill

• Refrigerate for at least 1 hour for best flavor.

5. Serve

• Pour into a bowl.
• Top with pistachios, almonds, or cashew pieces.
• Serve chilled.