Mambazha Payasam / Mango Pudding

Mango Payasam



Here’s a yummy mango payasam recipe for Vishu feast! Both the recipe and pictures were contributed by Manju Jyothish. I just tasted it and it was awesome so thought of sharing it with you all..


Ingredients (Makes 6 servings)

  1. Sweet ripe mangoes – 3 (Peel off the skin and cut to pieces)
  2. Mango pulp – 1/4 – 1/2 tin or 1 cup
  3. Dried mango – 1/2 cup (optional)
  4. Jaggery / brown sugar –  3 – 4 cubes / 1/4 cup / to taste
  5. Dried ginger powder / chukku podi – 1/4 tsp
  6. Cardamom powder – 1/4 tsp
  7. Fresh coconut milk – Around 1.5 cup (Mix 1/2 a can of coconut milk with enough water)
  8. Cashews – 2 tbsp
  9. Raisins – 2 tbsp
  10. Thenga kothu / sliced coconut – 1.5 tbsp
  11. Ghee – 1 tbsp


1.  Pressure cook the mango pieces adding about 1 cup water (or just enough water to cover them) for 1 whistle.

2. Chop the dried mango into small pieces.Cook them in enough water until done. Stir in the jaggery and mix well. Now add the pressure-cooked mango to this and cook  well (varattuka). Stir continuously otherwise it will stick to the bottom. Now add the mango pulp and slowly cook until it reaches a thick golden consistency. Now add dried ginger powder, cardamom powder and mix well. Stir for a few seconds. Now bring down the heat and add coconut milk slowly while stirring. Cook for 2-3 minutes at low heat, stirring continuously. Do not let it boil otherwise it will curdle. Remove from stove.

3. Heat ghee in a  pan. Add the sliced coconut and fry until golden brown. Drain on to a paper towel. Fry the raisins and cashews. Pour the ghee and fried items over the payasam. Close with a lid for at least 15 minutes. This payasam tends to thicken over time. Serve warm or chilled.

Mamabazha Pradhaman 



Sending this to Healing Foods Event hosted by Kaarasaaram and originally started by Siri of Cooking with Siri

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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