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Mango Payasam Recipe (Mango Kheer)

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.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 283kcal

Equipment

  • Pressure cooker
  • Cooking pot

Ingredients

For Cooking Sago

  • 1 cup Sago / Sabudana / Javarisi
  • 5 cups Water

For Payasam

  • 1 litre Full Fat Milk
  • 1 cup Sugar
  • 1 tsp Cardamom Powder
  • ¼ tsp Saffron a pinch
  • 2 large Ripe Mango peeled, cubed and pureed
  • 1 large Ripe Mango peeled, cubed

Instructions

  • Take sago in a bowl, soak it in water for 15 mins. Now drain it and add it in a pressure cooker, cover with water and pressure cook for 1 whistle. Turn off the heat and let the steam go all by itself. Open the cooker, drain it and rinse it in lots of cold water, set aside.
  • Now take sugar and milk in a sauce pan and bring it to a boil. Once it boils, simmer and cook till it reduces a little. Now add in the drained sago and cook for few more mins.
  • Take it off the heat and add in cardamom powder and saffron. Mix well. Pour this in a bowl and chill till it is cold. It will thicken a lot. Now take mango in a blender, puree smooth. Add this into the cold kheer, add chopped mangoes as well. mix well. Chill before serving. Serve cold.

Notes

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.

Nutrition

Serving: 1servings | Calories: 283kcal | Carbohydrates: 58g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 327mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1049IU | Vitamin C: 29mg | Calcium: 173mg | Iron: 0.2mg
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