Mango Kheer Vegan

June 08, 2012

Traditional Indian sweet made vegan with a favorite fruit. A simple and light dessert.

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  1. 1 ripe mango cubed
  2. 2 cups soy milk
  3. 1 cup coconut milk
  4. 1/2 teaspoon cardamom powder
  5. 2 tablespoon cashew nuts
  6. 2 tablespoon sliced almonds
  7. 2 tablespoon pistachio nuts
  8. 2 tablespoon custard mango powder
  9. 4 tablespoon sugar


  1. In a pan put soy milk but reserve 1/4 cup for later
  2. Put in the coconut milk and simmer together
  3. Keep stirring while heating on a medium high, so it doesn’t stick to the bottom
  4. Mix the mango custard with the reserved 1/4 cup of soy milk, mix well so there are no lumps
  5. When the soy milk and coconut milk comes to the boil add the mango/soy milk mixture
  6. Let this simmer on a low heat for one minute, it should thicken immediately
  7. Once thickened turn off the heat and add cardamom, cashew nuts, sliced almonds, pistachio nuts and sugar
  8. Once cooled add chopped mango pieces and serve

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