Wash rice in water and soak for at least one hour.
After the soaking time, drain water and grind rice coarsely, add little water if required.
If using fresh Mangoes, peel mangoes, take out the pulp and discard the seed. Puree it to a smooth paste.
Keep milk to boil on medium flame, in a heavy bottomed pan.
When milk comes to bli, lower the flame and cook for another 10 minutes.
After 10 minutes, add ground rice paste, and mix it thoroughly. Keep mixing it to avoid the lump formation.
Add sugar and cardamom powder and mix well.
When phirni thickens, switch off the flame. All this while take care the rice doesn't get burn at bottom and no lumps are formed.
Let it cool a bit ( it will start to thicken), add mango puree and mix well.
IF the lumps are formed with a hand blend , blend it for 1-2 minutes.
Transfer in bowls in which you want to serve.
Keep it refrigerator to chill till serving time.
Garnish with thinly sliced pistachios and you can also top it with some fresh Mango pieces or Mango puree when serving.