Mambazha Payasam


Mambazha Payasam

Mango Payasam Recipe (mambazha payasam), Delicious payasam with ripe mangoes
Prep Time 40 minutes
Total Time 40 minutes
Cuisine Kerala
Servings 4 people


  • 1 kg Ripe mangoes fleshy and not too fibrous
  • ½ kg Jaggery Sharkkara
  • 2 nos Coconut large
  • 1 tsp Cardamom(powdered) Elakka
  • ½ cup Cashew nuts
  • 1 cup Sago cooked, Chowari
  • ¼ cup Ghee


  • Dissolve jaggery in a little water and place it on fire.
  • Strain it to get rid of the sediments. Keep it aside.
  • Peel off the skin of the mangoes and place them in a vessel (preferably Urali).
  • Add a little water and cook, till it is done.
  • Add the clear jaggery solution and mix well.
  • In order to avoid getting burnt to the bottom of the pan, add ghee and stir continuously.
  • Add cooked chowari and mix well.
  • Stir continuously.
  • When it starts to thicken, add the third extract of coconut milk and allow it to boil for about 10 mins.
  • Add the thin or second extract of coconut milk and boil for about 5 mins.
  • Finally, add thick or first extract of coconut milk.
  • Remove from flame.
  • Add powdered cardamom followed by cashews fried in ghee.
  • Enjoy the Mango Payasam (mambazha payasam)
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