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    Home » Recipes » Dessert recipes

    Mango payasam recipe | Mango kheer

    Updated on April 23, 2022 by Raks Anand 12 Comments / Jump to Recipe

    Mango payasam or kheer, a rich mango dessert with milk, reduced and thickened with rice, flavoured with saffron, cardamom and mango puree as main ingredients.

    mango kheer
    mango kheer
    Jump to:
    • Mango payasam instructions
    • Recipe card

    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 ripe mango as side dish for sambar sadam and curd rice, this time I thought I will make this mampazha payasam first.

    mango payasam
    mango kheer

    Mango payasam instructions

    1. Heat ghee and roast cashew nuts until golden and add raisins, fry until it bloats, keep aside.
    1-roast

    2. Roast rice and powder coarsely in mixer using pulse option.

    2-powder

    3. Boil milk and add the powdered rice to it.

    3-boil

    4. Put the flame to low. In a tablespoon of warm milk, mix saffron.

    4-boil

    5. Add it to the milk. Lower the flame to let the rice get cooked.

    mango payasam steps

    6. Once the milk reduces and the rice gets cooked completely, add condensed milk and sugar. heat until sugar gets dissolved.

    add sugar

    7. Add cardamom and roasted nuts and mix.

    plain payasam

    8. Meanwhile you can scoop the pulp from mangoes and place it in a blender, puree it.

    puree mango

    9. Cool down the prepared kheer before adding the mango pulp. It can be tepid. If you add when hot, milk will curdle.

    mango payasam steps

    10. Add the mango pulp. Mix well and refrigerate to serve.

    10-mix

    Serve cold with few finely chopped mango on top. Heavenly!

    mango kheer

    Recipe card

    mango payasam
    Print Pin
    5 from 3 votes

    Mango payasam recipe

    Mango payasam or kheer, a rich mango dessert with milk, reduced and thickened with rice, flavoured with saffron, cardamom and mango puree as main ingredients.
    Course Dessert
    Cuisine Indian
    Prep Time 5 minutes minutes
    Cook Time 30 minutes minutes
    Servings 3 people
    Cup measurements

    Ingredients

    • ¾ cup Mango pulp
    • 1 tablespoon Rice I used sona masoori
    • 2 cups Milk
    • 3 tablespoon Sugar
    • 1 tablespoon Condensed milk optional
    • 1 Cardamom powdered
    • Saffron few strands
    • 1 tablespoon Cashew nuts
    • 1 tablespoon Raisin
    • 2 teaspoon Ghee Clarified butter
    Prevent your screen from going dark

    Instructions

    • 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 condensed 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

    • Add mango pulp only after the payasam cools, otherwise the milk will break/ curdle.
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    Reader Interactions

    Comments

    1. sundar

      April 27, 2016 at 11:53 am

      super, should try some day

      Reply
    2. Torviewtoronto

      April 28, 2016 at 12:36 am

      yummy looks fabulous

      Reply
    3. Sugandhi

      April 28, 2016 at 4:05 pm

      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

      Reply
    4. Raks anand

      April 29, 2016 at 2:15 am

      Yes you can do that sure. I have folloeed that method in pal payasam recipe 🙂

      Reply
    5. Sanjiv Nair

      April 29, 2016 at 4:07 am

      Raks....ur recipes look so cook friendly and simple...
      Take a bow

      Reply
    6. Anujah Ramachandran

      May 26, 2016 at 12:39 am

      Can we add sago instead of rice?

      Reply
    7. Raks anand

      May 26, 2016 at 12:53 am

      Sure.

      Reply
    8. ranjiny nithyakumar

      April 20, 2017 at 1:33 am

      What variety can we use for mango? Mention some names

      Reply
    9. Raks anand

      April 20, 2017 at 2:29 am

      Alphonso, banganapalli

      Reply
    10. Audrey Nathan

      October 19, 2017 at 10:17 am

      can I use sago instead of rice...thanks.

      Reply
    11. Dakshini

      May 31, 2019 at 12:58 am

      where can I buy saffron strands please?

      Reply
      • Raks Anand

        June 19, 2019 at 8:44 pm

        You can find in groceries and even online.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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