As a traditional payasam lover, I love to make a variety of payasams. This Mango Kheer / Mango Payasam / Mampazha Payasam is made with mango puree, milk, and sugar.
We’re right in the middle of the Mango season. Though I made my other Mango recipes before, now after a long break for the rest of the summer, I bought some mangoes to try out a new recipe.
I love ripe mangoes for their soft, sweet and yummy taste. For me and my hubby, I always try to make something new using them; so that we won’t get bored. This time I finally decided to make the very delicious Mango Kheer / Mango Payasam / Mampazha Payasam.
You can also check my other Onam recipes and Payasam recipes here.
If you try this recipe out, please hashtag your photos with #MozisMenu on Instagram and tag me with @MozisMenu. I love seeing your takes on my recipes!
I have a bite-sized video to show you how to make this recipe.
Ingredients
- Ripened mango – ¾ cup, roughly chopped (chunks)
- Milk – 1½ cup
- Basmati Rice – 2 tbsp
- Cardamom powder – ¼ tsp
- Sugar – ½ cup
Saffron Milk:-
- Hot Milk – ¼ cup
- Saffron – few strands
To Garnish:-
- Ghee (clarified butter) – 2 tsp
- Cashew – 10
- Raisins – 12
- Almonds – 8
Instructions
- Heat a pan, add basmati rice and dry roast it for a minute.
- Transfer it to a blender and grind it well to a powder and transfer it to a bowl.
- Again in the same blender, blend the mango chunks into a smooth puree and keep it aside.
- Heat ¼ cup of hot milk, soak a few saffron strands and wait for 5 minutes or until it turns yellow. Mix it well.
- In a pan, heat ghee and roast cashew nuts until they become golden and then transfer to a bowl.
- In the same ghee, add the raisins and sauté it till it puffs up. Transfer it to the same bowl where we saved the roasted cashews.
- Finally, roast the Almonds until it turns golden brown and transfer it to the plate with the cashews and raisins, and keep it aside.
- In the same ghee, add milk and add ground basmati powder.
- Mix it well (make sure to add the basmati rice powder before it starts to heat to avoid lumps).
- Then add cardamom powder and mix it again. Then allow it to boil.
- Once it is boiled well, add sugar and mix it till it dissolves completely.
- Add mango puree and mix it well till it turns into a yellow color as shown in the picture.
- Add the soaked saffron milk and mix it well.
- Then add the roasted cashews, raisins, and almonds and mix it again.
Mango Kheer / Mango Payasam / Mampazha Payasam is now ready to serve hot or cold!
Notes
- Never add mango puree while the milk is too hot.
- You can also add ¼ cup of condensed or evaporated milk to enrich the taste.
- Instead of basmati rice, you can also use regular rice.
- Make sure the mango is well ripped and sweet.
- If you need you can add more sugar for extra sweetness.
