Skip to main content


Mango payasam or Mambazha payasam is one of the special and favourite desserts for Keralites. It is very sweet and tasty payasam. Mainly it is prepared in Onam which is very special celebration in Kerala. Mango will be available in summer season and it will be there in both houses and markets. I and my family members like this payasam very much so I am making this payasam in my house some times. Mango will have its natural sweet and also we are using jaggery syrup to get more sweet taste. It is very healthy because I haven't used sugar. First time I made this dessert by using only milk after that I made it with both condensed milk and milk so I realized that it is tastier than first time. So I used this method always. This will have the natural flavour and also it has cardamom powder smell so our mind will become refreshing. We can use it hot or cold and usually it is serving as the dessert after lunch and dinner. Everyone likes the mango flavour especially children so everyone will like this payasam very much. It is completely a homemade dessert and also it is available in some restaurants. It is very healthy, fresh and tasty so everyone can enjoy a lot this special payasam.

Preparation Time - 15 minutes
Cooking Time - 20 minutes
Decoration - Coconut Slices and Raisins.


Ripe Mango - 6
Jaggery - 1/2 kg
Milk - 1 cup
Coconut Milk - 2 cup
Sago Rice - 1 cup
Ghee - 1 tab spoon
Coconut Slices - 1/4 cup
Raisins - 10
Cardamom Powder - 1 teaspoon
Water - As required.

  • Remove the peel of mango and cut it as small pieces and put it in a pot.
  • Then pour water as required and cook it well and leave it sometimes for cool.
  • Then put it in a grinder and make it paste.
  • Then strain it through strainer and keep it aside.
  • In a pan, put jaggery and pour water as required and stir well until jaggery dissolved completely.
  • Strain the jaggery syrup through strainer and keep it aside.
  • Cook Sago rice in water and wash it well with cold water for 3 or 4 times and strain it and keep it aside.
  • In a pan, add mango paste and jaggery syrup and stir well under low flame.
  • Then pour coconut milk when it starts to boil and boil it well.
  • Then add milk when it became thick and mix well.
  • To this add cooked rice and stir well.
  • Make it thick as required and add cardamom powder and mix together and turn off the fire.
  • In a small pan, heat ghee and add coconut slices and fry it.
  • Then add raisins and fry it.
  • Add this fried coconut slices and raisins to payasam and mix well.
  • Pour it in a serving bowl and serve it.
  • To get more taste and flavour add 1 teaspoon dried ginger powder.
  • We can add cashew nuts and almond
  •  if we need.
  • We need to wash rice some times to reduce its fat.
  • If we use cold payasam we can add a little honey to this to get good taste.
  • We can use sugar also to get sweet.
  • It will be tastier if we stir mango paste in butter for sometimes.

Mango Payasam


Popular posts from this blog


Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children. Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish w


Everyone is using rice always especially south Indians are preparing different or variety rice items. Ghee rice is one special rice dish. This is the famous dish for different celebrations or festivals such as Christmas, Easter, birthdays, weddings or any other special celebrations. We can serve ghee rice with vegetarians and non-vegetarians dishes. This is very easy to prepare at home. The main ingredients of ghee rice are Basmati rice and ghee. I have used cardamom powder, cloves, Cinnamon stick and kiss miss to get good taste and good flavour. These all are optional ingredients and we can add based on our preferences. Ghee is not good for cholesterol so we need to use less quantity of ghee to prepare. Taste will not change if we use less quantity of ghee. Mainly this dish is serving for lunch and dinner. We need to take extra care while cooking rice because it shouldn't over cooked. Texture will change completely if we over cook the rice. This is not that much spicy dish so th


Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook