Mambazha payasam (Mango kheer)

Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 2 - medium sized ripe mangoes
  • 1 cup - grated coconut
  • 2 tbsp - moong dal
  • 5 tbsp - raw rice
  • 1 cup - powdered jaggery
  • 1 tsp - cardamom powder
  • 4 tsp - chopped coconut pieces
  • 1 tbsp - ghee
  • 2.5 cups - water

How to Make Mambazha payasam (Mango kheer)

  • Grind the grated coconut with 1/4 cup of water and squeeze the milk from it. Set aside.
  • Add another 1/4 cup of water to the coconut and grind it again. Squeeze the milk from it and keep it aside in a separate vessel.
  • Finely chop the mangoes after peeling the skin and grind the pieces.
  • Dry fry the moong dal till it turns red.
  • Mix the fried moong dal and rice.
  • Add 1 cup water and pressure cook it.
  • Melt jaggery in water and remove scum.
  • Add the cooked rice, and dal mixture to the jaggery.
  • Add 1 cup water.
  • Bring the jaggery to a boil.
  • Now add the mango pulp and allow the mixture to boil once more.
  • Add the second extract of coconut milk to the rice mixture and boil for a minute.
  • When the mixture starts to bubble, add the first extract of coconut milk and cardamom powder. Take off the heat.
  • In a separate pan, heat ghee and add the coconut bits. Fry till golden brown in colour.
  • Add the fried coconut bits to mambazha payasam and serve.
  • Recipe & image courtesy: