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Mango Payasam

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

Recipe by S Kamala
Recipe rating: N/A
Course: SweetsCuisine: IndianDifficulty: Easy


Prep time


Cooking time



Discover the delightful flavors of mango payasam, a traditional Indian dessert made with ripe mangoes, milk, and sugar. Perfect for any occasion!


  • Fully ripe mango – 1 No

  • Sugar – ½ cup

  • Milk – 1 cup

  • Ghee – 1 teaspoon

  • Cashew nuts – few

  • Cardamom powder – ½ teaspoon


  • 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


  • 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.
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