Mango Sago Kheer Recipe - Sabudana Kheer With Mangoes
A vegetarian Indian recipe with nylon sabakki - soaked in water for 20 minutes, water, -/2 milk. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
11 steps- 1
To begin making the Mango Sago Kheer Recipe, wash and soak the nylon sabudana in water for 20 minutes
nylon sabakki - soaked in water for 20 minutes(1/2 cup)water(1/2 cup)mango (ripe)(2) - 2
In a pressure cooker, combine the drained sabudana along with half a cup of water and half a cup of milk, close the lid and pressure cook for 3 whistles
nylon sabakki - soaked in water for 20 minutes(1/2 cup)water(1/2 cup)-/2 milk(1 cup) - 3
Turn off the flame and allow the pressure to release naturally
- 4
Once the pressure has released, open the cooker, add in the sugar, the remaining milk and mix the sabudana kheer well, the sugar will melt due to the residual heat
-/2 milk(1 cup)sugar(1/3 cup) - 5
You will observe that the sabudana is well cooked and the kheer is very thick
- 6
Mix well and place it in the fridge to cool for a couple of hours
- 7
If it becomes a little too thick, you can add in cream or milk and stir well to combine
-/2 milk(1 cup) - 8
While the sabudana kheer is chilling, peel the mangoes and squish them with your palms into a mixing bowl
mango (ripe)(2) - 9
This will give us a chunky fresh mango puree
mango (ripe)(2) - 10
To assemble the Mango Sabudana Kheer, add the chilled sabudana kheer in a shot glass or dessert glass and gradually mix in the chunky mango puree and garnish with almond slivers
mango (ripe)(2) - 11
Serve Mango Sago Kheer Recipe as a dessert after your delicious meal of Maakhmi Dal, Bharli Bhendi, Jeera Rice, Palak Raita and Tawa Paratha
mango (ripe)(2)
Rate this recipe
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Mango Sago Kheer Recipe - Sabudana Kheer With Mangoes
A vegetarian Indian recipe with nylon sabakki - soaked in water for 20 minutes, water, -/2 milk. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Mango Sago Kheer Recipe, wash and soak the nylon sabudana in water for 20 minutes
nylon sabakki - soaked in water for 20 minutes(1/2 cup)water(1/2 cup)mango (ripe)(2) - 2
In a pressure cooker, combine the drained sabudana along with half a cup of water and half a cup of milk, close the lid and pressure cook for 3 whistles
nylon sabakki - soaked in water for 20 minutes(1/2 cup)water(1/2 cup)-/2 milk(1 cup) - 3
Turn off the flame and allow the pressure to release naturally
- 4
Once the pressure has released, open the cooker, add in the sugar, the remaining milk and mix the sabudana kheer well, the sugar will melt due to the residual heat
-/2 milk(1 cup)sugar(1/3 cup) - 5
You will observe that the sabudana is well cooked and the kheer is very thick
- 6
Mix well and place it in the fridge to cool for a couple of hours
- 7
If it becomes a little too thick, you can add in cream or milk and stir well to combine
-/2 milk(1 cup) - 8
While the sabudana kheer is chilling, peel the mangoes and squish them with your palms into a mixing bowl
mango (ripe)(2) - 9
This will give us a chunky fresh mango puree
mango (ripe)(2) - 10
To assemble the Mango Sabudana Kheer, add the chilled sabudana kheer in a shot glass or dessert glass and gradually mix in the chunky mango puree and garnish with almond slivers
mango (ripe)(2) - 11
Serve Mango Sago Kheer Recipe as a dessert after your delicious meal of Maakhmi Dal, Bharli Bhendi, Jeera Rice, Palak Raita and Tawa Paratha
mango (ripe)(2)
Rate this recipe
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