Mango kheer, a rich mango dessert with milk, reduced and thickened with rice, flavoured with saffron, cardamom and mango puree as main ingredients. For last mango season I tried mango kesari, and this mango kheer is my first try this season. I saw this recipe online in a Tamil newspaper website, as suggested by my relative and just followed it. It turned out to be delicious of course with all these exotic ingredients. Bought few alphonso mangoes from Mustafa, I guess still season has not yet come, it was ripen and yellow but not sweet. Vj always have mango as side dish for sambar sadam and curd rice, this time I thought I will make this mampazha payasam first. 
Mango payasam recipe
Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 5 minutes | Cook time: 30 mins | Makes: 3
Prep Time: 5 minutes | Cook time: 30 mins | Makes: 3
Click here for cup measurements
Ingredients
Mango pulp – 3/4 cup
Rice (I used sona masoori) – 1 tbsp
Milk – 2 cups
Sugar – 3 tbsp
Condensed milk (optional) – 1 tbsp
Cardamom – 1, powdered
Saffron – few strands
Cashew nuts – 1 tbsp
Raisin – 1 tbsp
Clarified butter /Ghee – 2 tsp
Rice (I used sona masoori) – 1 tbsp
Milk – 2 cups
Sugar – 3 tbsp
Condensed milk (optional) – 1 tbsp
Cardamom – 1, powdered
Saffron – few strands
Cashew nuts – 1 tbsp
Raisin – 1 tbsp
Clarified butter /Ghee – 2 tsp
Method
- Heat ghee and roast cashew nuts until golden and add raisins, fry until it bloats, keep aside.
- Roast rice and powder coarsely in mixer using pulse option.
- Boil milk and add the powdered rice to it.
- Put the flame to low. In a tbsp of warm milk, mix saffron.
- Add it to the milk. Lower the flame to let the rice get cooked.
- Once the milk reduces and the rice gets cooked completely, add condesed milk and sugar. heat until sugar gets dissolved.
- Add cardamom and roasted nuts and mix.
- Meanwhile you can scoop the pulp from mangoes and place it in a blender, puree it.
- Cool down the prepared kheer before adding the mango pulp. It can be tepid. If you add when hot, milk will curdle.
- Add the mango pulp. Mix well and refrigerate to serve.
Notes
- Powder the rice just coarsely, no need to powder finely.
- Choose pulpy, ripen, sweet and bright variety mangoes.
- Adjust sugar to suit your taste.
- You can add almonds too in place of cashews.
Serve cold with few finely chopped mango on top. Heavenly! 
sundar
April 27, 2016 at 11:53 amsuper, should try some day
Torviewtoronto
April 28, 2016 at 12:36 amyummy looks fabulous
Sugandhi
April 28, 2016 at 4:05 pmHow about boiling rice with milk in pressure cooker? My mom does that for pal payasam and later she stirs it until the milk thickens
Raks anand
April 29, 2016 at 2:15 amYes you can do that sure. I have folloeed that method in pal payasam recipe 🙂
Sanjiv Nair
April 29, 2016 at 4:07 amRaks….ur recipes look so cook friendly and simple…
Take a bow
Anujah Ramachandran
May 26, 2016 at 12:39 amCan we add sago instead of rice?
Raks anand
May 26, 2016 at 12:53 amSure.
ranjiny nithyakumar
April 20, 2017 at 1:33 amWhat variety can we use for mango? Mention some names
Raks anand
April 20, 2017 at 2:29 amAlphonso, banganapalli
Audrey Nathan
October 19, 2017 at 10:17 amcan I use sago instead of rice…thanks.