Mango Payasam for Mango Mela

The key to making a delicious mango payasam lies in using ripe, sweet mangoes that are full of flavor. Make sure to choose mangoes that are slightly soft to the touch and have a fragrant aroma. These mangoes will give your payasam a rich and intense mango flavor that will leave you craving for more. Don’t be afraid to experiment with different varieties of mangoes to find the one that you like best for your payasam.

A milkshake is one of the simplest recipes you can make with mangoes. However, when making Payasam, the mango pulp and milk are cooked together. As a result, it will remain fresh for two to three days when stored in the refrigerator.

Selecting fleshy varieties of mangoes is essential for obtaining a thick mango paste or puree. Using juicy types of mangoes results in a thinner puree, which requires a longer cooking time to thicken.

Additionally, it’s necessary to use pre-boiled and cooled milk for the payasam. Adding hot milk can cause curdling due to the acidity in the mango. The amount of sugar can be adjusted based on the sweetness of the mango. In the recipe mentioned, I utilized the “Panganapalli” variety of mango.

Mango Payasam for Mango Mela

Recipe by S Kamala
Course: DrinksCuisine: Indian, TamilDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

5

minutes

Learn how to make a delicious mango payasam with ripe, sweet mangoes. Experiment with different varieties for intense flavor! #mangopayasam #recipe

Ingredients

  • Fully riped mango – 1

  • Sugar – ½ cup

  • Milk – 1 cup

  • Ghee – 1 teaspoon

  • Cashewnuts – few

  • Cardamom powder – ½ teaspoon

Directions

  • Remove the skin from mango and slice it into small pieces. Put it in a mixie and grind it to a fine puree.
  • In a thick bottomed vessel add the ghee and fry the cashewnuts. Remove and keep aside. Same vessel add the mango puree along with sugar and stir now and then till it thickens. Reduce the heat and add milk and stir well. Keep it on low flame till it blends well. Do not over boil. Add fried cashew nuts and cardamom powder. Mix well and remove.
  • Cool it and serve chilled.

Notes

  • A milkshake is one of the simplest recipes you can make with mangoes. However, when making Payasam, the mango pulp is cooked with milk, which allows it to remain fresh for two to three days when refrigerated.
  • Tips: Opt for fleshy varieties of mangoes to achieve a thick mango paste or puree. Using juicy types of mangoes may result in a thinner puree and require a longer cooking time.
  • Also we have to add pre-boiled and cooled milk to the payasam. If we add hot milk, due to sourness in mango, it will curdle. Quantity of sugar can be increased or decreased depending on the sweetness of the mango. I used “Panganapalli” type mango in the above recipe.

4 Comments

  1. Divya Vikram

    Lovely recipe with mango!

  2. Hi Divya Vikram

    Thank you for visiting and comment.

  3. Looks yummmmm

  4. Hi Divya Vikram, 5ive

    Thank you for visiting here.

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