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Mampazha Payasam/ Mango Payasam /Mango Kheer

4 servings
10 Minutes to prepare
15 Minutes to cook


  • 1. Ripe Mango,big (Preferably Alphonsa ) 6 nos
  • 2. Grated Coconut 3 nos
  • 3. Sago(Chowari) 100 gms
  • 4. Jaggery 450 gms
  • 5. Coconut pieces 5-6 nos
  • 6. Cashew nuts 1 bowls
  • 7. Ghee 1 tbsp
  • 8. Milk(pasuvin palu) 1 1/2 cups
  • 9. Cardamom powdeR 1/2 tsp
  • 10. Dry ginger powder(chukku podi) 1 pinch
  • 11. Salt 1 pinch


1. Cook sago in plenty of water in medium heat

2. When cooked strain and pour cold water and rinse thoroughly and rinse well to remove the startch

3. If u cook sago in less water it wont cook well or remain uncooked and sticky

4. Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one,keep aside

5. Wash and peel the mangoes

6. Cut into small pieces and cook along with one cup water

7. If u are using a cooker then 2 whistle is enough

8. Open the cooker after 15 minutes

9. When cool grind this cooked manago into fine paste

10. strain and keep aside

11. In a heavy bottomed kadai melt jaggery

12. Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate

13. 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)

14. Add the thin coconut milk to the thick mango jaggery and mix well

15. Stir well until the bubbles come

16. Add cow milk to the cooked sago

17. mix well Add this to the mango and mix well

18. Stir continuously till the mix turns thick

19. Then add thick coconut milk and mix

20. Switch off the flame

21. Now add pinch of salt to adjust the sweetness,Mix well

22. Add roasted coconut and cashew nuts too

23. Add cardamom powder and dry ginger powder and mix well

24. Close the kadai for 5 minutes

25. So the lovely payasam is ready to serve

26. Its better to serve cool than hot,So enjoy ur payasam

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