Mango Sago Kheer Recipe - Sabudana Kheer With Mangoes

Step 1: To begin making the Mango Sago Kheer Recipe, wash and soak the nylon sabudana in water for 20 minutes

Step 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

Step 3: Turn off the flame and allow the pressure to release naturally

Step 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

Step 5: You will observe that the sabudana is well cooked and the kheer is very thick

Step 6: Mix well and place it in the fridge to cool for a couple of hours

Step 7: If it becomes a little too thick, you can add in cream or milk and stir well to combine

Step 8: While the sabudana kheer is chilling, peel the mangoes and squish them with your palms into a mixing bowl

Step 9: This will give us a chunky fresh mango puree

Step 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

Step 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