Mango payasam | Mango kheer
Mango Coconut Payasam | Mango Kheer with Coconut Milk – Creamy No‑Cook Summer Dessert
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This refreshing mango coconut payasam is a quick, no‑cook Indian dessert made with ripe mangoes, thin coconut milk, saffron, cardamom, and a touch of condensed milk for sweetness. It’s naturally creamy, tropical, and perfect for warm days. Adding soaked badam pisin (almond gum) gives the payasam a beautiful jelly‑like texture that makes every spoonful extra indulgent. Serve it chilled for the most delightful summer treat.
What is mango coconut payasam?
A chilled South Indian dessert made with mango, coconut milk, saffron, and sweetener. It’s similar to mango kheer but lighter and tropical.
COCONUT MILK
For this payasam, always extract the fresh coconut milk; avoid canned coconut milk. Freshly extracted milk gives the best taste.
FIRST OR SECOND EXTRACTION COCONUT MILK?
First extraction gives the best taste. You can add a little water and extract again, but avoid very diluted milk as it will alter the taste.
CAN I USE WHITE SUGAR FOR mango KHEER?
Yes, you can use any sugar of your choice. In that case, melt the sugar, then prepare payasam.
CAN I COOK PAYASAM?
It is not required, but you can cook it if you add sugar. Cook with regular milk and avoid boiling coconut milk.
What type of mango works best?
Sweet, fiber‑less varieties like Alphonso, Banganapalli, or Honey mangoes give the best creamy texture.
What does badam pisin do?
Badam pisin adds a cooling, jelly‑like texture and makes the payasam more refreshing and filling.
How long can I store this payasam?
Up to 24 hours in the refrigerator. Fresh mango changes flavor after a day, so consume it soon.
Can I add nuts or toppings?
Yes—pistachios, chopped mango pieces, soaked sabja seeds, or roasted cashews work beautifully.
Can I serve this warm?
It tastes best chilled. Warm versions may lose the fresh mango aroma.
CONDENSED MILK
Quantity depends on the sweetness in coconut water. Add in batches and taste before adding more
SERVING SUGGESTION
Always refrigerate the payasam at least for an hour before serving. mango Payasam tastes best if finished within a day. Since we didn’t cook, I wouldn’t recommend to store for longer time.
See more Payasam recipes
Ingredients
1 ripe mango
1 + 1/4 cup thin coconut milk
Saffron (a few strands)
Pinch of cardamom powder
Condensed milk (to taste)
Optional:
almond gum / badam pisin (soaked overnight)
How to make mango payasam with step-by-step pictures
- Soak almond gum (badam pisin) overnight in enough water until it becomes jelly-like.
- Transfer mango, coconut milk, saffron, cardamom powder, and condensed milk to a blender.
- Grind until smooth and creamy.
- Serve chilled with soaked almond gum
Ingredients
- 1 ripe mango
- 1 + 1/4 cup thin coconut milk
- Saffron a few strands
- Pinch of cardamom powder
- Condensed milk to taste
Optional:
- almond gum / badam pisin soaked overnight
Instructions
- Soak almond gum (badam pisin) overnight in enough water until it becomes jelly-like.
- Transfer mango, coconut milk, saffron, cardamom powder, and condensed milk to a blender.
- Grind until smooth and creamy.
- Serve chilled with soaked almond gum
Video
