Mango Semiya Payasam is a delicious Indian dessert that combines the richness of ripe mango pulp with the creamy texture of vermicelli (semiya), milk and other ingredients like sugar, nuts, saffron, cardamom powder and finely chopped mango pieces.
If you are looking for a lovely twist on your regular semiya paysam recipe, you should definitely try this mango semiya payasam made with fresh mango pulp. If you are a mango lover, you will absolutely enjoy this recipe.
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Ripe mangoes bring a sweet and tangy flavour, while the vermicelli and milk contribute to the kheer’s creamy texture. This mango payasam is perfect for festivals and special occasion, adding a touch of sweetness to the celebrations. Garnished with small pieces of ripened sweet mangoes, this dessert is a must try, especially during the mango season.
Mambazha Payasam is a famous dessert and traditional kheer recipe in South India. In this version, ripe mangoes are pureed and combined with coconut milk, jaggery, and sometimes a hint of cardamom, creating a creamy and indulgent dessert with a perfect balance of sweetness.
Our family is a big fan of mangoes, and we miss no opportunity to try different recipes whenever we find good Indian Mangoes in our country during the summer season. Being a semiya payasam lover, I decided to combine it with my favourite mangoes, and we all fell in love with this dessert.
This Creamy Mango Vermicelli Kheer can be served warm or chilled, making it versatile and suitable for various seasons. The ease of preparation and the luxurious taste make Mango Semiya Payasam a favourite for everyone in the household.
Why you’ll love this Mango Semiya Payasam ?
The sweet and slightly tangy flavour of ripe mangoes blends perfectly with the creamy texture of the payasam, creating a delightful taste.
This dessert is often prepared during festivals like Onam, Vishu, and other special occasions, making it a cherished part of South Indian culinary traditions.
Mango Semiya Payasam is surprisingly easy to prepare, making it accessible to home cooks of all skill levels.
Mango Payasam can be prepared using tinned mango pulp even when mangoes are not in season. This is a very convenient option for those who don’t have access to ripe Indian mangoes.
This delicious mango vermicelli kheer can be served warm or chilled, making it suitable for any season or climate.
How to make Mango Semiya Payasam Recipe?
Roast the Vermicelli: Add ghee to a pan and roast the vermicelli until golden brown. If using pre-roasted vermicelli, skip this step.
Boil the Whole Milk: Add the milk to the pan with the roasted vermicelli and boil it on medium flame. Stir often to prevent burning.
Add Flavorings: After the vermicelli is cooked, add saffron soaked in milk, sugar, and other desired flavourings, such as cardamom powder.
Cook the vermicelli payasam: Cook till the sugar is completely dissolved and the milk reduces. Do not make it too thick because the payasam will get thick once the mango pulp is added and cooled down.
Roast the nuts in ghee: Heat ghee in another small pan. Once the ghee melts, add cashew nuts, sliced almonds, and raisins, if desired.
Add the nuts: Garnish the payasam with the ghee roasted nuts.
Incorporate Mango Puree: Add the fresh mango puree and mix well once the payasam has cooled. Do not add the mango puree while the payasam is still warm to prevent curdling.
Garnish and Serve: Once the mango kheer cools, you can refrigerate it. Transfer the chilled mango vermicelli payasam to individual glasses or cups. Garnish with fresh mango pieces. Serve.
Tips and Suggestions to make the Best Mango Kheer Recipe
Choose ripe and sweet mangoes for the best flavour.
Adjust the amount of milk and sugar based on your preference for the thickness and sweetness of the payasam. Add more or less sugar depending on how sweet your mango puree is.
For an extra touch of flavour, do not miss to garnish the payasam with mango chunks, chopped nuts, or a sprinkle of cardamom powder.
Serving Suggestions
Mango Semiya Payasam can be served warm or chilled, making it a versatile dessert. This delicious dessert can be enjoyed on its own or paired with traditional South Indian dishes as a delightful conclusion to a festive meal.
Frequently asked questions
Yes, you can use canned mango puree if fresh mangoes are unavailable. However, fresh mangoes generally provide a better taste and flavour.
Mango kheer can be refrigerated for 2-3 days. Store it in an airtight container.
Yes, a vegan version of mango semiya kheer can be made using coconut milk or almond milk instead of dairy milk and substituting ghee with vegan butter.
Check out my other Mango recipes
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Mango Semiya Payasam | Mango Vermicelli Kheer Recipe
Ingredients
- ½ cup Vermicelli / Semiya
- 1 cup Mango Pulp
- 4 cups Milk
- 5 tablespoon Sugar
- 2 teaspoon Ghee
- 3 tablespoon Nuts finely chopped, for garnishing
- Saffron a pinch
- ¼ teaspoon Cardamom Powder
- few Mango pieces for garnishing
Instructions
- Roast the Vermicelli: Add 1 teaspoon ghee to a pan and roast the vermicelli until golden brown. If using pre-roasted vermicelli, you can skip this step.
- Soak the Saffron: Soak a pinch of saffron in a tablespoon of hot milk. Mix and let it soak well.
- Boil the Milk: Add the milk to the pan with the roasted vermicelli and boil it on medium flame. Stir often to prevent burning.
- Add Flavorings: After the vermicelli is cooked, add saffron soaked in milk, sugar, and other desired flavourings, such as cardamom powder.
- Incorporate Mango Pulp: Add the mango puree and mix well once the payasam has cooled. Do not add the mango puree while the payasam is still warm to prevent curdling.
- Add Ghee-roasted Nuts: In another pan, add 1 teaspoon ghee. Once the ghee melts, add cashews, almonds, and raisins, if desired. Once the nuts turn golden brown, switch off and transfer them to the bowl of mango payasam.
- Garnish and Serve: Once the mango kheer cools, you can refrigerate it. Transfer the chilled mango vermicelli payasam to individual glasses or cups. Garnish with fresh mango pieces. Serve.