Mango Seviyan - Mango Vermicelli Kheer mango vermicelli kheer
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Mango – 1 (300 grams)
  • Vermicelli – ½ cup (50 grams)
  • Sugar – ¼ cup (50 grams)
  • Cashews – 5 to 6
  • Pistachios – 10 to 12
  • Almonds – 4
  • Green cardamom – 4
  • Milk – 500 Ml
  • Ghee – 1 tbsp
  1. Finely chop cashews and almonds in small chunks.
  2. Slice down the pistachios thinly and powder the peeled cardamom.
  3. Rinse the mangoes thoroughly and peel them.
  4. Chop down the mangoes finely.
  5. Take milk in a vessel and place it on flame for simmering.
  6. Heat a pan or a wok with 1 tbsp ghee and add vermicelli to it.
  7. Stir the vermicelli constantly and roast till it gets little brown. Keep the flame low.
  8. When the vermicelli has turned golden brown in color, turn off the flame immediately.
  9. When you see gentle boil in the milk, add these roasted vermicelli to it.
  10. Stir and continue stirring until the milk starts simmering again.
  11. Now reduce the flame and stir the milk for few more minutes.
  12. The vermicelli is now cooked through and turned tender, add sugar to the milk.
  13. Then add chopped almonds, cashews, pistachios and cardamom powder to the kheer.
  14. Let it simmer for another 1 to 2 minutes and then turn off the flame. Allow the kheer to cool down a little.
  15. To it now add chopped mangoes and mix them well. Delectable and yummy mango kheer is ready.
  16. Transfer it to another serving bowl. Garnish with some chopped mangoes and dry fruits.
  17. Refrigerate this super lip smacking mango vermicelli kheer to serve chilled. It keeps good for 2 days if stored in refrigerator.
Recipe by Indian Good Food at