Mango Payasam Written by Kamala Updated on November 20, 2022 in Sweets Jump to Recipe Print Recipe Pin Print Mango Payasam 0 from 0 votes Recipe by S Kamala Course: SweetsCuisine: IndianDifficulty: Easy Servings4servingsPrep time10minutesCooking time10minutes A sweet dish made with mango Ingredients Fully ripe mango – 1 No Sugar – ½ cup Milk – 1 cup Ghee – 1 teaspoon Cashew nuts – 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 cashew nuts. Remove and keep aside. In the same vessel add the mango puree along with sugar and stir now and then until 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 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.
I have a question, what type of cardamom is good for sweet recipes like this – green or black? I bought the black kind recently but really disliked the taste. Maybe I’m not used to it or maybe I should have used a different kind.
For sweet recipes, green cardamom is the best. You have to but whole green cardamom and whenever you want to use, take our five or six cardamom and remove the skin. Then powder the seeds. You will get half teaspoon powder.
Green cardamom is delicate and gives floral smell, whereas black cardamom is strong and smoky, normally used in soups, stew and non-vegetarian dishes.
hi kamala, all your recipes are great. i check your website regularly. keep up the good work
Thank you for your feedback.
your site is like one-stop for all authentic south indian recipe and novel recipes too. Great job.
I have a question, can we also serve mango payasam warm???
Yes. You can serve mango payasam hot/warm also. It depends on one's own taste, also if the weather is cold, warm payasam is the best. However, in India we get mangoes only during summer. Hence, we serve it cold.