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

Kerala · Dessert

Mango Payasam

Ripe mango pulp blended into sweetened coconut milk and lightly thickened with rice flour — a seasonal summer payasam bursting with the fragrance of Kerala's prized Muvandan and Alphonso mangoes.

🧺 Ingredients

• Ripe mango (Alphonso or Muvandan): 400 g pulp (from approx. 3 medium mangoes)
• Thick coconut milk: 400 ml
• Thin coconut milk: 300 ml
• Sugar: 80 g (adjust to mango sweetness)
• Rice flour: 2 tbsp (20 g) — for thickening
• Ghee: 2 tbsp (30 ml)
• Cardamom: 4 pods (crushed)
• Cashew nuts: 20 g
• Saffron: a pinch

👩‍🍳 How to make Mango Payasam

1. Peel and chop 3 ripe mangoes.
2. Blend to a smooth puree.
3. Pass through a sieve if very fibrous.
4. Measure 400 g pulp.
5. Mix 2 tbsp rice flour in 50 ml cold thin coconut milk until lump-free.
6. Warm 250 ml thin coconut milk in a pan over medium-low heat.
7. Do not boil.
8. Add sugar and saffron.
9. Stir to dissolve.
10. Add mango puree to warm coconut milk over medium-low heat.
11. Stir.
12. Add rice flour slurry slowly, stirring constantly.
13. Cook for 5–6 minutes until slightly thickened — it should flow like a thin custard.
14. Do not boil.
15. Reduce to low.
16. Add thick coconut milk and cardamom.
17. Stir gently for 3 minutes.
18. Remove from heat.
19. Fry cashews in ghee until golden, pour over payasam.
20. Serve chilled or at room temperature.

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