Mampazha Payasam/ Mango Payasam /Mango Kheer

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Mampazha Payasam/ Mango Payasam /Mango Kheer


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 4
  • 6 nos ripe mango,big (preferably alphonsa )

  • 3 nos grated coconut

  • 100 gms sago(chowari)

  • 450 gms jaggery

  • 5-6 nos coconut pieces

  • 1 bowls cashew nuts

  • 1 tbsp ghee

  • 1 1/2 cups milk(pasuvin palu)

  • 1/2 tsp cardamom powder

  • 1 pinch dry ginger powder(chukku podi)

  • 1 pinch salt


  • Cook sago in plenty of water in medium heat
  • When cooked strain and pour cold water and rinse thoroughly and rinse well to remove the startch
  • If u cook sago in less water it wont cook well or remain uncooked and sticky
  • Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one,keep aside
  • Wash and peel the mangoes
  • Cut into small pieces and cook along with one cup water
  • If u are using a cooker then 2 whistle is enough
  • Open the cooker after 15 minutes
  • When cool grind this cooked manago into fine paste
  • strain and keep aside
  • In a heavy bottomed kadai melt jaggery
  • Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate
  • From 3 grated coconut take 1 1/2cup of thick coconut milk (onnam palu),5 1/2 cups of semi thick coconut milk(randam palu)
  • Add the thin coconut milk to the thick mango jaggery and mix well
  • Stir well until the bubbles come
  • Add cow milk to the cooked sago
  • mix well Add this to the mango and mix well
  • Stir continuously till the mix turns thick
  • Then add thick coconut milk and mix
  • Switch off the flame
  • Now add pinch of salt to adjust the sweetness,Mix well
  • Add roasted coconut and cashew nuts too
  • Add cardamom powder and dry ginger powder and mix well
  • Close the kadai for 5 minutes
  • So the lovely payasam is ready to serve
  • Its better to serve cool than hot,So enjoy ur payasam