Mango Payasam Recipe

Mango Sago Kheer also known as mambazha payasam or mango payasam is a luscious, chilled Indian dessert made with ripe mango pulp, creamy milk or coconut milk, and soft sago pearls (also known as sabudana or tapioca pearls). This tropical pudding is perfect for summer, combining the richness of kheer with the fruity freshness of mango-often called the king of fruits.

Each spoonful is a burst of flavor and texture, with the smooth mango blending beautifully into the velvety base and chewy pearls adding a fun bite. Whether you call it mango payasam, mango sabudana pudding, or tropical sago delight, this recipe is a seasonal favorite that’s both easy and versatile. Want it vegan? Swap in coconut milk. Craving something richer? Add a splash of condensed milk. It’s a flexible treat that invites you to make it your own- so go ahead, stir in your style.

Mango Payasam

Every thursday I fast and offer something to sai baba. I have been doing it for the past few weeks. I decided to take pictures of that prasadham which I am making and share it here. Last week i made sheera, this week it is mango sago kheer. Since it is mango season, I thought of making mango recipes to share it. The first one which came to my mind is this one. Not only it is easy to make, but it is delicious to eat cold. 

Jump to:

• About Mango Payasam
• Ingredients
• Hacks
• Mango Payasam (Step by Step Pictures)
• Expert tips
• Variations
• FAQ
• 📖 Recipe Card

About Mango Payasam

When mangoes arrive, Mango Sago Kheer follows. When the heat rises, and golden fruit fills the market, Mango Sago Kheer takes its place on our table. Sweet mango pulp, soft sago pearls, creamy coconut milk or dairy, and a whisper of cardamom - each ingredient tells a story.

Why I love this recipe - A dessert that sparks conversation: Whenever I serve it to friends or family, there’s always a moment of pause- followed by “Wow, what is this?” It becomes a story-starter, a recipe people ask for, a dish they remember. It connects generations: Whether it’s me making it now, or my mom making a version of it when I was little, or maybe one day passing it to my child- this is the kind of recipe that quietly travels through generations. And I love that it carries pieces of us along the way. It adapts to moods and occasions: Whether I want a quick sweet fix or a festive dessert for a gathering, this kheer never lets me down. I can serve it chilled in tiny shot glasses for parties or ladle it into bowls for cozy nights in.

Sabudana kheer, tapioca pudding, mango payasam- so many names, one beloved flavor. When mangoes arrive, summer feels sweeter. tradition returns. When mangoes arrive, we gather for spoonful’s of sunshine. Mango dessert recipes like this aren’t just food- they’re feelings. They come with memories, they come with warmth, and yes- they come when mangoes arrive.

Similar Recipes

Palm Fruit Drink
Rice Sago Kheer
Badam Kheer
Banana Payasam
Wheat Rava Kheer

Why this recipe work?

1. Perfect Balance of Flavors: Mango Sago Kheer brings together the natural sweetness of ripe mangoes with the creamy richness of milk or coconut milk. The mild flavor of sago (sabudana) acts as the perfect canvas, letting the mango truly shine without overpowering.

2. Light Yet Indulgent: Unlike heavier Indian desserts, this kheer feels light on the palate while still delivering that comforting, creamy texture. It’s ideal for hot days or after a heavy meal.

3. Texture Play: The soft, chewy sago pearls contrast beautifully with the smooth mango puree and velvety milk base. Every spoonful offers layers of texture and taste.

4. Naturally Gluten-Free & Customizable: Mango Sago Kheer is naturally gluten-free and can easily be made vegan by using coconut milk. You can adjust sweetness, add condensed milk for richness, or even layer with fruits and nuts for extra flair.

5. Quick & Make-Ahead Friendly: It’s easy to prep in advance and chill, making it perfect for parties, pujas, or just a summer craving. The flavors deepen as it rests, making it taste even better the next day.

Ingredients

Sago / Sabudana / Javarisi: These tiny pearls, made from tapioca, give the kheer its signature chewy texture. When cooked, they turn translucent and add a fun, pudding-like consistency that absorbs the flavors beautifully.

Full Fat Milk: Rich and creamy, full-fat milk is the heart of this kheer. It adds depth, body, and a comforting dairy sweetness that balances the fruitiness of mango.

Sugar: A touch of sweetness that brings everything together. It enhances the natural sugars in mango without overpowering the dish.

Cardamom Powder: This fragrant spice adds a warm, floral note that instantly elevates the dessert. A classic addition to Indian sweets, it pairs perfectly with both mango and milk.

Saffron: Just a pinch of saffron threads soaked in warm milk adds a golden hue and a delicate aroma, making the kheer feel festive and luxurious.

Ripe Mango - Pureed: This is where all the magic lies. The smooth, vibrant mango puree infuses the kheer with tropical sweetness, color, and unmistakable summer vibes.

Ripe Mango - Chopped: The bits of fresh mango add bursts of juiciness and texture in every bite, contrasting beautifully with the creamy base and soft sago.

Hacks

1. Soak sago (sabudana) for 30 minutes before cooking to reduce cooking time and avoid clumping. Rinse until water runs clear to remove excess starch.

2. Choose sweet, non-fibrous mango varieties like Alphonso, Banganapalli, or Kesar for a smooth and flavorful puree. Avoid sour or unripe mangoes, as they can curdle the milk.

3. Always cook sago in water, not directly in milk. This prevents the milk from thickening too fast or turning grainy.

4. Let both the mango puree and cooked sago cool to room temperature before combining with milk. This keeps the milk from curdling and ensures a silky texture.

5. While it’s tasty warm, Mango Sago Kheer tastes even better when chilled. Make it a few hours ahead or the night before for a more intense mango flavor.

6. Never heat the mango puree after mixing with milk- it might split. Stir it in at the very end, once everything has cooled.

7. Add condensed milk for richness, coconut milk for a tropical twist, or rose water for a floral note. Top with chopped nuts, mint, or even fresh mango cubes for a pretty finish.

Mango Payasam (Step by Step Pictures)

Expert tips

Use a heavy-bottomed pan for milk: When reducing milk, always use a thick-bottomed vessel to prevent burning. Stir occasionally and scrape the sides for that rich malai (cream).

Rinse sago thoroughly: Wash sago (sabudana) under running water until it runs clear to remove excess starch. This prevents the pearls from becoming too sticky or mushy.

Soak before boiling: Soak sago for 30–45 minutes, then boil until fully translucent. Undercooked sago stays hard in the centre and ruins the texture.

Don’t overcook the sago: Once the sago pearls turn translucent, remove them from heat immediately. Overcooking can make them disintegrate and turn gluey.

Use chilled mango puree: Always cool your mango puree before mixing it with milk to prevent curdling. If possible, chill it in advance-it also boosts the flavor.

Serve chilled: This kheer is best served cold. Chilling lets the flavors meld and gives it a creamy, pudding-like finish.

Variations

Rice and Sago Kheer: A comforting blend of soft-cooked rice and chewy sago pearls simmered in milk and sweetened to perfection. This classic Indian dessert brings together the best of both worlds- grainy richness and smooth, pudding-like texture in every spoonful.

Pineapple Sago Payasam: This tropical twist on traditional payasam pairs juicy pineapple chunks with sago pearls in a lightly spiced coconut milk base. Sweet, tangy, and creamy, it’s a refreshing change from regular desserts and perfect for summer feasts.

Javarasi Payasam: A delight made with javarasi (sago), jaggery, and coconut milk, often flavored with cardamom and garnished with golden cashews. This payasam is soulful, earthy, and rich, making it a festive favorite during Onam and Vishu.

Mango Sago Recipe: Silky mango puree meets soft sago pearls in this creamy, no-fuss dessert. It’s a perfect Indo-Asian fusion treat that balances tropical fruitiness with the luxuriousness of chilled milk or coconut milk- ideal for hot days or get-togethers.

FAQ

1. Can I use canned mango pulp for this recipe?

Yes, you can! Just make sure it’s unsweetened or adjust the sugar accordingly. Alphonso pulp works best for flavor and color.

2. Why did my milk curdle when I added mango?

This happens if the mango puree is mixed with hot milk. Always let the milk cool completely before adding mango to avoid curdling.

3. Can I make this recipe vegan?

Absolutely. Use coconut milk or almond milk in place of dairy milk. Coconut milk adds a tropical richness that pairs beautifully with mango and sago.

4. How do I cook sago without making it sticky?

Soak sago for 30-45 minutes, then boil in plenty of water until translucent. Rinse under cold water immediately to stop further cooking and prevent stickiness.

5. How long can I store Mango Sago Kheer?

It stays good for 2–3 days when refrigerated in an airtight container. Add fresh mango pieces just before serving for the best taste.

6. Can I use other fruits instead of mango?

Yes. Try fruits like lychee, strawberry, or chikoo - but always make sure they’re sweet and non-acidic to avoid curdling the milk.

7. What’s the difference between sago and tapioca pearls?

They’re essentially the same-made from tapioca starch - but may vary slightly in size. Either works well in this recipe.

More Payasam Recipes to Try

📖 Recipe Card

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