I have been missing in action here and among other reasons, I have been unwell since a few days and it all snowballed into a huge thing – thankfully things are under control now and I am very slowly getting back to normalcy. Since I have been asked to be on rest and not move around much along with a lot of dietary restrictions, I have been off kitchen limits. Over the weekend, I fought my way into the kitchen and decided to take it slow. Thus, this simple recipe of Mango Sago Kheer was made and you can take my word for it – it hardly took me 15 mins to make this Mango Payasam from scratch.
As I have said before, my cooking and the way I work in the kitchen is very impulsive. I look around, find inspiration and then decide to cook on a whim. This Mango Sago Kheer happened just like that. While I was ordering weekly groceries on bigbasket, I chanced upon Nuzwid Peddarasalu, a variant of mango very popular in Andhra, in particular in my hometown Vijayawada. After searching highs and lows of Bangalore for the last 10 years, finally finding these beauties I just couldn’t resist buying a pack. I was transported back to my childhood summer vacation days the minute I touched the golden fruit, the nostalgia hit me hard – read all about it on my Instagram post! As the juice was so delicious, I was inspired to make something with it and I decided upon Mango Sago Kheer instantly.
This Mango Sago Kheer or Mango Payasam is best served cold – it is as good as a pudding, with sago/tapioca pearls adding the much needed texture and the creaminess of mango along with milk, makes it really delicious! It is very easy to turn this vegan – replace regular milk for coconut or almond milk – the kheer turns out all the more heavenly. Check out the other delicious Quick Desserts!
How to make Mango Sago Kheer | Mango Payasam
📖 Recipe
Detailed step-wise picture recipe of making Mango Sago Kheer | Mango Payasam
Wash the sago a couple of times in running water, drain off completely.
Add 1 cup or more of water along with a drop of ghee and pressure cook for 3-4 whistles. Let the pressure drop completely.
Sago should be completely transparent, which means it is cooked perfectly.
Once the sago is cooled down completely, add sugar. Mix well until the sugar is dissolved.
Add boiled and cooled down milk, mix well.
Finally add mango pulp along with cardamom powder and mix well.
Roast cashews in ghee and add them to the kheer. Adjust sweetness as needed.
Serve cold or at room temperature.
Recipe Notes
If the mango pulp is very sweet, reduce the sugar quantity and vice versa. It is important to bring cooked sago to room temperature and add cooled down milk. This would avoid milk from splitting when adding mango pulp.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
