1 ripe mango
½ cup rice
3 cups full-fat milk
¼ cup sugar
½ tsp cardamom powder
2 tbsp chopped pistachios or almonds
Wash rice and cook in milk on medium heat. Stir occasionally and let cook until rice softens.
Once rice is cooked and milk is reduced, add sugar and cardamom powder. Stir well and cook for 5 minutes more.
Blend mango flesh to a smooth puree. Add the puree to cooked kheer and mix gently. Cook for another 2-3 minutes.
Garnish with saffron strands and serve warm or chilled.