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 – ¾ 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 tablespoon 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! 
super, should try some day
yummy looks fabulous
How about boiling rice with milk in pressure cooker? My mom does that for pal payasam and later she stirs it until the milk thickens
Yes you can do that sure. I have folloeed that method in pal payasam recipe 🙂
Raks….ur recipes look so cook friendly and simple…
Take a bow
Can we add sago instead of rice?
Sure.
What variety can we use for mango? Mention some names
Alphonso, banganapalli
can I use sago instead of rice…thanks.
where can I buy saffron strands please?
You can find in groceries and even online.