Mambazha Payasam| Aam Ki Kheer

Mambazha Payasam is a delicious kheer made using ripe mangoes, one of the best ways to use the fruit in the summer months. It is an easy-peasy dessert to make, too.

The season for mangoes is here, and I plan to use the ‘King of Fruits’ in as many dishes as possible. Mambazha Payasam (Tamil) or Aam Ki Kheer (Hindi) is one of my most favourite desserts using mangoes. Today, let me share with you all the recipe for this kheer, the way I make it.

Do try it out for the upcoming Tamil New Year or Vishu. I’m sure you will not be disappointed.

Mambazha Payasam or Aam Ki Kheer

I have shared several other delightful recipes with ripe mangoes on my blog so far. You might want to take a look at them too.

Mambazha Pulissery| Mambazha Sambar| Fajeto| Mango Kesari| Ripe Mango Dip| Chilli & Mango Grilled Cheese Sandwich| Stuffed Mango Kulfi| Mango & Hung Curd Parfait| Mango Bruschetta| Ripe Mango Hummus With Sriracha| Mango Lassi| Fruit Custard

Kalyani’s Thai Yellow Mango Curry sounds so very delicious, I’m surely going to try it out this summer!

A look at the ingredients used

Mambazha Payasam is made by cooking milk till it reduces and thickens, after which ripe mangoes are mixed into it. Check the detailed recipe given below to understand how to go about this without the milk splitting.

Milk and mangoes are the two major ingredients in this payasam. Full-fat, dairy-based milk is preferred. The slow cooking of the milk renders it creamy and delicious and, along with ripe mango, it makes for a heavenly summer dessert.

Regular refined sugar is used to sweeten the payasam. A bit of saffron is added in for colour, as well as cardamom powder for flavouring.

Mambazha Payasam Recipe

I prepare the Mambazha Payasam on the lines of the Kheer Komola i.e. Bengali Orange Kheer that I had shared some time ago. That is another beautiful fruit-based payasam, you all!

The detailed recipe for Mambazha Payasam follows.

Ingredients (serves 4-6):

1. 1 litre full-fat milk

2. 6 tablespoons sugar or to taste

3. A pinch of saffron

4. 1/2 teaspoon cardamom powder

5. 2 medium-sized ripe mangoes

Method:

Top left and right: Steps 1 and 2, Below top right: Step 3, Bottom right: Step 4, Bottom left: Step 5

1. Take the milk in a heavy-bottomed pan. Place it on high flame.

2. Allow the milk to come to a boil, then reduce heat to medium.

3. Add in the sugar. Mix well.

4. Drop in the saffron strands into the milk.

5. Continue to cook on medium heat till the milk reduces in volume to about half. You will need to stir intermittently to prevent sticking to the bottom of the pan. Scrape down the cream that forms on the sides of the pan, using a spatula, back into the milk. In 15-20 minutes, the milk would have reduced. Switch off gas at this stage.

Top left: Step 6, Top centre and right, bottom left and centre: Step 7, Bottom right: Step 8

6. Mix in the cardamom powder. Now, allow the milk mixture to cool down completely.

7. When the milk mixture has cooled down fully, peel the 2 ripe mangoes. Chop the flesh of one into small pieces and add it to the milk. Chop the flesh of the other mango to pieces, grind coarsely in a mixer jar (or use your hands to make a rough puree) and add this to the milk too. Mix well. Your Mambazha Payasam or Aam Ki Kheer is ready.

8. Chill the kheer for at least a couple of hours in the refrigerator before serving.

Dietary guidelines

This kheer is made using milk from the dairy and is, therefore, NOT vegan. Vegans can use plant-based milk instead, I think, though I have never tried that out in this recipe.

This Mambazha Payasam is naturally gluten-free.

It uses refined sugar and is a high-calorie dessert, and is meant for occasional consumption in small amounts only, especially for people with diabetes and weight-watchers. I have not tried making this particular dessert with any alternative sweetener.

Tips & Tricks

1. Adjust the quantity of sugar you use depending upon how sweet the mangoes are.

2. Use mangoes that are completely ripe, sweet, fragrant and juicy. Do not use fibrous varieties of mango. Banganapalli and Kesar are my favourite varieties to use in this kheer.

3. The Aam Ki Kheer will thicken up upon cooling, so make sure you switch off the flame when it is still on the runnier side.

4. If the kheer gets too thick, you may dilute it using some boiled and cooled milk.

5. Use full-fat milk for best results. I have used Nandini full-cream milk here.

6. You can use a mixer to puree one mango or do the same using your hands. For best results, make a coarse puree – do not make a fine paste.

7. This Aam Ki Kheer is best prepared fresh and consumed on the same day of preparation.

8. Make sure you use a heavy-bottomed pan to cook the kheer.

9. This kheer tastes best after chilling for at least a couple of hours. Please plan ahead and schedule the preparation accordingly.

10. Allow the milk mixture to cool down completely before adding the mango to it, otherwise it might split.

11. I prefer using fresh ripe mangoes when in season. However, if you don’t have access to fresh mangoes where you live, you can use canned.

Did you like this recipe? Do tell me, in your comments!