Mastic Mango Kheer

Kheer, rizogalo, tejberizs….or simply ricemmilk with with mango, enchanted with cardamom and Mastic Tears. Sprinkled with some pistachios. It’s the most beautiful symphony I have ever created. It is the dream of the Silk Road, the meeting of Anatolia and the Orient. All my favourites in one dessert. All my memories from Greece and India.

I made this vegan rice milk with coconut cream but feel free to use coconut milk. If it is the thin coconut milk only use milk and replace the water. If it is the canned use it as it is in the recipe.

I usually buy my cardamom in whole pods. I grind it in the mortar together with the mastic gum which can be challenging if the weather is too warm. The best way is to freeze the gums and add a teaspoon of sugar to the spices which will make it easier to make it into powder. Otherwise it can be sticky.

For mangoes fresh is always the best but that option is not always available. I’m very fussy about my mangoes and prefer the ripe and not so fibrous types. I buy mangos when it is season, never the hard supermarket ones. In fact I only buy in the summer from Indian or Pakistani shops. This dessert I made with canned Kesari mangoes.

Hope it will give you as much of joy as it did for me.

Mastic Mango Kheer

Hajnal Kheer, rizogalo, tejberizs….or simply ricemmilk with with mango, enchanted with cardamom and Mastic Tears. Sprinkled with some pistachios. It’s the most beautiful symphony I have ever created. It is the… Desserts Mastic Mango Kheer European Print This

Serves: 4 Prep Time: 5 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1/3 cup basmati rice
• 3¼ cup water 
• 1 cup coconut cream
• 6 tbsp sugar
• 1 bigger Mastic Tear
• 1/2 tsp cardamom powder
• 1/2 cup mango puree
• chopped pistachio to garnish

Instructions

1. Wash the rice well.
2. Grind the mastic tears with a 1/2 teaspoon sugar into powder.
3. Boil the water and coconut cream in a pot. Stir often.
4. Add the rice to the boiling milk and cook it on medium heat till soft and the milk start to thicken. Stir very often to prevent burning.
5. Stir in the mastic, cardamom mix and the sugar. Add the mango puree and cook till the consistency is thicker but slightly runny. 
6. Let it cool. It will thicken more.
7. Pour it into glasses or bowl and garnish with chopped pistachios.