- Fully ripe mango – 1 No
- Sugar – ½ cup
- Milk – 1 cup
- Ghee – 1 teaspoon
- Cashew nuts – few
- Cardamom powder – ½ teaspoon
- 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 cashew nuts. 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.
- Note: Milk shake is the easiest recipe we can prepare with mangoes. However, when we prepare Payasam, we are cooking the mango pulp and milk. Hence it will stay good for two to three days if we refrigerate it.
- Tips: We should select fleshy variety mangoes. Then only, we will get thick mango paste or puree. If we use juicy type mangoes, the puree will not be thick and it will take more time to cook.
- 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.