Pista & Mango Sabudana Kheer – A Summer Dessert That’s Light, Creamy & Irresistible
When the summer heat sets in, we all crave something sweet, soothing, and refreshing. That’s where the Pista & Mango Sabudana Kheer comes in. A modern twist on a traditional Indian dessert, this chilled kheer combines the velvety texture of sabudana (tapioca pearls), the richness of California pistachios, and the tropical sweetness of fresh mangoes. The result is a creamy, aromatic bowl of dessert that’s as satisfying as it is light on the palate.
Whether you’re planning a festive menu or simply looking for a quick homemade treat that feels indulgent yet wholesome, this recipe is ideal. With minimal ingredients and no complex techniques, this kheer is easy to prepare and even easier to fall in love with.
A Delightful Fusion of Taste and Texture
Sabudana, made from tapioca starch, is a staple in many Indian households, especially during fasting seasons. It’s gentle on the stomach, gluten-free, and offers a silky, melt-in-the-mouth experience once cooked. When paired with boiled milk and gently sweetened with condensed milk, it forms the perfect base for fruity or nutty additions.
Adding mangoes into the mix gives the kheer a bright, summery twist. Mango is not only delicious but also a powerhouse of nutrients—packed with vitamin C, antioxidants, and natural enzymes that support digestion. California pistachios bring the final touch of crunch and depth. They are rich in healthy fats, protein, and fiber, making them one of the best nuts to include in desserts for both nutrition and texture.
Making of Pista & Mango Sabudana Kheer
Begin by boiling one liter of full cream milk in a thick-bottomed pan. Add 4–5 crushed green cardamoms to infuse a gentle fragrance. Once the milk comes to a boil, add half a cup of sabudana that has been soaked for 4–5 hours. Let it simmer on medium heat until the sabudana pearls become translucent and soft—this indicates they’re perfectly cooked.
Now reduce the heat and add around ¼ cup of condensed milk. You can adjust the sweetness according to your preference. Stir gently to avoid sticking at the bottom. Once the mixture thickens slightly, add ¼ cup of blanched and chopped California pistachios. This adds both richness and texture to the dessert.
Once the desired consistency is reached, turn off the heat and allow the kheer to cool to room temperature. Then comes the star of the show—mangoes. Add two freshly chopped mangoes or some mango pulp into the kheer. The contrast of cool, juicy mango with warm cardamom and nutty flavors is what makes this recipe truly special. Place the kheer in the fridge to chill completely. Before serving, garnish with extra pistachios and a few mango cubes for that perfect final touch.
Health Benefits Packed into a Dessert
Despite being a dessert, this sabudana kheer comes with several health perks. The sabudana provides quick energy and is easy to digest, making it a good option for those recovering from illness or fasting. Milk and condensed milk offer calcium and protein, essential for bone health. Mangoes add vitamins A and C, and pistachios bring in a dose of good fats, magnesium, and potassium—all vital for maintaining heart and metabolic health. This kheer also works well for kids, offering them nutrients disguised in a sweet treat. It’s a great way to include fruits and nuts in a child’s diet without compromising on taste.
Final Thoughts
Pista & Mango Sabudana Kheer is more than just a dish—it’s a celebration of Indian tradition with a seasonal, refreshing twist. It’s perfect for summer evenings, family get-togethers, or festive occasions when you want to serve something cool and comforting. With its creamy consistency, fruity burst, and nutty crunch, it’s bound to be a favorite across all age groups. Make it ahead of time, store it in the fridge, and serve it cold for the best experience. It’s one of those recipes where simplicity meets elegance, offering maximum flavor with minimal effort.
