Mango payasam, also known as mango kheer or mango pudding, is a delicious Indian dessert made with ripe mangoes, milk, and sugar. It is a popular sweet dish prepared during festivals and special occasions. Enjoy the creamy and flavorful mango payasam as a dessert after a meal or as a sweet treat any time of the day!
Mango Payasam
Course: SweetsCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesDiscover the delightful flavors of mango payasam, a traditional Indian dessert made with ripe mangoes, milk, and sugar. Perfect for any occasion!
Ingredients
Fully ripe mango – 1 No
Sugar – ½ cup
Milk – 1 cup
Ghee – 1 teaspoon
Cashew nuts – few
Cardamom powder – ½ teaspoon
Directions
- Start by removing the skin from the mango and slicing it into small pieces. Put the mango pieces in a mixie and grind them to a fine puree.
- In a thick-bottomed vessel, add ghee and fry the cashew nuts until they turn golden brown. Remove the fried cashew nuts and set them aside.
- In the same vessel, add the mango puree along with sugar. Stir the mixture occasionally until it thickens to the desired consistency.
- Reduce the heat and add milk to the mango mixture. Stir well and let it blend on low flame. Be careful not to over-boil.
- Now, add the fried cashew nuts and cardamom powder to the mango mixture. Mix everything well to enhance the flavors.
- Finally, remove the vessel from heat and allow the dessert to cool down.
- Serve the chilled mango puree dessert and relish the delightful flavors of fresh mangoes.
Recipe Video
Notes
- Mango Payasam is a delightful recipe that involves cooking the mango pulp and milk to create a delicious dessert. Unlike the simple milkshake made with mangoes, this preparation stays good for two to three days when refrigerated.
- To ensure a rich and thick mango paste or puree, it’s best to choose fleshy variety mangoes. Juicy mangoes might result in a thinner puree, which will also take longer to cook.
- When adding milk to the payasam, it is crucial to use pre-boiled and cooled milk. Adding hot milk to the mango mixture may cause it to curdle due to the mango’s natural sourness.
- The amount of sugar can be adjusted based on the sweetness of the mango used. For the above recipe, I used the “Panganapalli” type mango.
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.
hi there
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???
Hi Kirthi,
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.