Mango Payasam / Mango Kheer, is a luxurious dessert that brings together the sweetness of ripe mangoes with the richness of milk. It is a rich and creamy dessert that celebrates the king of fruits, mangoes. This unique twist on traditional kheer combines the sweetness of ripe mango pulp with sugar and milk, creating a luscious treat perfect for any occasion and is sure to impress your family and friends. This creamy, indulgent dessert combines the rich flavours of ripe mangoes with the comforting essence of traditional kheer, creating a delightful harmony that’s perfect for any occasion. Whether you’re enjoying a family gathering, a festive celebration, or simply treating yourself on a warm day, Mango Payasam is sure to satisfy your sweet cravings. In this post, we’ll explore the origins, ingredients, and simple steps to make this delightful dessert that embodies the essence of summer.
Why You’ll Love Mango Payasam
Mambazha Payasam is not just any dessert; it’s a luxurious experience that captures the vibrant flavours of ripe mangoes. With its creamy texture and delightful sweetness, this payasam is a showstopper that will impress your family and friends. Plus, it’s easy to make, making it an ideal choice for both novice and experienced cooks alike.
More Delicious Payasam recipes
If you love Mambazha Payasam, you might also enjoy these traditional South Indian payasam recipes:
Mango Payasam / Mango Kheer
Equipment
- 1 Pressure cooker
- 1 Ladle
- 1 Pan
Ingredients
- 1 no Ripened Mango
- 3/4 cup Sugar
- 1 cup Milk
- 10 no Cashews
- 10 no Raisins
- 1/4 tsp Cardamom powder
Instructions
Prepare the Mango
- Start by taking a well-ripened mango and steam-cooking it until tender. Once cooled, remove the skin and mash the pulp thoroughly. Set aside.
Fry the Nuts
- In a pan, add a little ghee and fry the cashews until they turn golden brown. Add the raisins and fry until they puff up. Remove both from the pan and set aside.
Cook the Mango Pulp
- In the same pan, add the mashed mango pulp. Stir in the sugar and cardamom powder, mixing well. As the sugar melts, the mixture will combine beautifully, and the pulp will begin to darken slightly.
Finish Cooking
- Continue cooking until the pulp starts to leave the sides of the pan. At this stage, turn off the heat.
Add Milk
- Before serving, mix in the milk to achieve a creamy consistency.
Garnish and Serve
- Finally, garnish your Mango Kheer with the fried cashews and raisins for an added crunch and flavour.
Notes
INSTRUCTIONS
Prepare the Mango
Start by taking a well-ripened mango and steam-cooking it until tender. Once cooled, remove the skin and mash the pulp thoroughly. Set aside.
Fry the Nuts
In a pan, add a little ghee and fry the cashews until they turn golden brown. Add the raisins and fry until they puff up. Remove both from the pan and set aside.
Cook the Mango Pulp
In the same pan, add the mashed mango pulp. Stir in the sugar and cardamom powder, mixing well. As the sugar melts, the mixture will combine beautifully, and the pulp will begin to darken slightly.
Finish Cooking
Continue cooking until the pulp starts to leave the sides of the pan. At this stage, turn off the heat.
Add Milk
Before serving, mix in the milk to achieve a creamy consistency.
Garnish and Serve
Finally, garnish your Mango Kheer with the fried cashews and raisins for an added crunch and flavour.
Enjoy this rich, creamy treat chilled or at room temperature, and let every spoonful transport you to a tropical paradise. These payasam recipes celebrate the rich culinary heritage of South India, each offering a unique taste and texture. Whether for festivals, special occasions, or just a sweet craving these desserts are sure to delight! Enjoy making them and sharing them with loved ones.
