Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Mango Payasam (Mambazha Payasam — Kerala Style)

Traditional 49. Mango Payasam recipe

🧺 Ingredients

• 2 large ripe sweet mangoes (Alphonso, Banganapalli, or Sindhoora), about 400g flesh
• 180g (¾ cup) dark jaggery, powdered
• 60ml water (for jaggery syrup)
• 500ml (2 cups) thin coconut milk (second extract)
• 250ml (1 cup) thick coconut milk (first extract)
• ½ tsp dry ginger powder (chukku)
• ½ tsp cardamom powder
• 1 tbsp ghee or coconut oil
• 2 tbsp fresh coconut bits (thengakothu), optional
• 10 cashews
• 10 raisins

👩‍🍳 How to make Mango Payasam

1. Prepare mango pulp (5 mins): Peel mangoes, remove stones, and blend the flesh to a smooth, lump-free purée. Set aside 350ml mango purée for this recipe.
2. Add jaggery syrup (5 mins, low heat): Dissolve jaggery in 60ml water, bring to a boil, and strain. Pour the strained syrup into the concentrated mango paste. Stir and cook on low heat for 3–4 minutes until the mixture becomes a rich, dark, aromatic base.
3. Add thin coconut milk (8 mins, low heat): Pour in thin coconut milk. Stir continuously on low heat, bringing to a gentle simmer. Cook uncovered for 7–8 minutes until the payasam thickens to a pourable porridge consistency.
4. Add thick coconut milk (2 mins, very low heat): Reduce heat to the lowest setting. Pour in thick coconut milk. Stir gently for 2 minutes. Do not allow to boil — the payasam must only be warm. Remove from heat. Stir in dry ginger powder and cardamom.
5. Garnish (4 mins, medium heat): Heat ghee in a small pan. Fry coconut bits until golden, then cashews until light gold, then raisins until plump. Pour over the payasam. Cool to room temperature, then refrigerate for 1 hour. Serve chilled.

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