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: EasyServings
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.