Mango Payasam (Mambazha Pradhaman) –When the sweet fragrance of ripe mangoes fills the summer air, it’s time to indulge in one of Kerala’s most cherished desserts – Mango Payasam, also known as Mambazha Pradhaman. This traditional Kerala style sweet dish combines the tropical richness of mangoes with creamy coconut milk, jaggery, and a whisper of dry ginger, creating a melt-in-your-mouth treat that’s perfect for festivals, Vishu, Onam, or a soul-satisfying weekend delight.
Like jackfruit preserve, mango preserve is made in advance and stored in room temperature. On the day of making payasam the coconut milk is added and thickened to perfection.
If you're looking for a traditional dessert that captures the essence of summer, Mango Payasam, also known as Mambazha Pradhaman, is the perfect choice. This traditional Kerala-style mango dessert blends the tropical sweetness of ripe mangoes with the creamy richness of coconut milk and jaggery, making it a star dish during festive occasions and family gatherings.
Why You’ll Love This Mambazha Pradhaman
- Made with natural ingredients and no refined sugar
- Rich in mango flavor and aromatic spices
- A vegan-friendly dessert that suits every occasion
- A wonderful addition to your Onam Sadya recipes
- Unique dessert and tastes divine when served warm or chilled.
What is Mango Payasam / Mambazha Pradhaman?
Mambazha Pradhaman is a classic Kerala dessert made from ripe mangoes, jaggery (sharkara), and coconut milk, typically flavored with cardamom and garnished with ghee-roasted coconut bits and cashews. This Kerala-style mango payasam is popular during Onam Sadhya, Vishu, and even as a summer treat when mangoes are in abundance.
Mambazha Pradhaman is a type of Kerala-style payasam (kheer) made with ripe mango pulp, jaggery , and coconut milk in varying thickness, simmered to perfection and garnished with ghee-roasted cashews and coconut pieces. It is one of the most beloved traditional Kerala desserts, often served during the Onam Sadhya or Vishu feasts.
Unlike the more common Palada Payasam or Parippu Pradhaman, Mango Payasam brings a fruity twist, making it both refreshing and indulgent. The natural sweetness of mangoes complements the deep, earthy flavor of jaggery, making every spoonful a nostalgic trip to Kerala’s sun-drenched backwaters.
Ingredients for Mango Payasam
- Ripe mango pulp – 2 cups (preferably Indian varieties like Banganapalli, Alphonso, or Sindhoora Totapuri)
- Jaggery – Kolhapuri variety for the light yellow color and dark variety for the medium tone finish of the payasam. we are not looking for brownish or too yellowish payasam.
- Thick coconut milk - Look for less additives pure coconut milk if using canned.
- Ghee – I have used home made
- Cashew nut -
- Coconut pieces - Fresh or frozen will do as it is for garnishing.
- Dry ginger powder - As the payasam is heavy this aids in digestion.
How to Make Kerala-Style Mambazha Pradhaman
Cook the mango pulp: In a heavy-bottomed pan, add the mango pulp and cook on low flame for a few minutes until it thickens slightly.
Add jaggery : Melt jaggery with a little water, strain it to remove impurities, and add it to the mango pulp. Mix well and simmer until the mixture thickens. Or you may add directly as seen above.
Cook the mango-jaggery mix:
Simmer the mango puree and jaggery together until the raw smell disappears and the flavors blend beautifully.
Add coconut milk:
First, add the thin coconut milk and allow it to simmer gently. Finally, stir in the thick coconut milk and turn off the heat immediately to prevent curdling.
Flavor and garnish:
Add ginger powder for fragrance. In a small pan, heat ghee and roast cashews and coconut pieces until golden. Pour this over the payasam for that divine finishing touch.
Add flavor: Sprinkle ginger powder and stir well.
Tips for Perfect Mango Payasam
- Use sweet, non-fibrous ripe mangoes for a smooth texture and rich flavor.
- Preferably Indian varieties like Banganapalli, Alphonso, or Sindhoora Totapuri.
- You can use store-bought coconut milk, but fresh-extracted coconut milk is far more superior than canned flavor.
- Adjust the jaggery based on the sweetness of the mangoes - Use light colored jaggery for more yellowish tint and dark if you are looking for proper prathaman kind.I have used a mix of both to keep the color of mangoes intact.
- For a thicker version, reduce the amount of coconut milk slightly and let it simmer longer.
Serving Suggestions
Serve Mango Payasam warm or chilled, depending on your preference. It makes a refreshing end to an elaborate Kerala-style meal,
Serve Mambazha Pradhaman warm or chilled. It pairs beautifully with:
- A full Vishu or Onam Sadhya meal
- Nostalgic evening snacks
- You can enjoy it as a standalone dessert on a hot summer day.
- Or simply as a festive treat during Vishu, weddings, or family gatherings
Storage : Keep the mango payasam in an airtight container for unto two days in the refrigerator
Make ahead :The mango jaggery preserve can be made well in advance and refrigerate after a day. Make the payasam on the day of serving for best taste.
OTHER DELICIOUS PAYASAMS TO TRY FROM THE BLOG:
Mango Payasam (Mambazha Pradhaman)
Ingredients
- 2 cups Ripe mango pulp – 2 cups preferably Indian varieties like Banganapalli, Alphonso, or Sindhoora
- 3/4 cup light Jaggery -Kolhapuri adjust to taste
- 1/2 -3/4 cup Dark jaggery
- 1 tin coconut milk
- 2 tbsp Ghee
- 10 Cashew nut
- 10 pieces Coconut pieces
- 1/4 tsp Ginger powder
- Water – as needed
Instructions
- Cut the mango into tiny pieces. cook the mango pulp in a heavy-bottomed pan, add 1/2 cup water and cook on low flame for a few minutes until it thickens slightly and cooks well.
- Either add kolhapuri jaggery directly or Melt jaggery with a little water, strain it to remove impurities, and add it to the mango pulp. Mix well and simmer until the mixture thickens.
- Thin out half tin coconut milk (canned) 1 cup water + 1/2 cup coconut milk
- Add 1 cup thinned coconut milk and continue cooking on low flame. Do not boil vigorously. Add the remaining milk and thicken to desired consistency.
- Finally, add the thick coconut milk and gently heat through. Do not boil after adding thick coconut milk to avoid curdling.
- Add flavor: Sprinkle ginger powder and stir well.
- Garnish: In a small pan, heat ghee and fry the coconut pieces and finally cashews . Pour over the payasam. Stir once just before serving.
Notes
- No fiber mango is best for making payasam.
- The color of jaggery used plays a crucial part of payasam color - If you want it deep brown go for dark traditional variety. Here I would like to keep it slightly yellowish hence used lighter variety- Kolhapuri
- Thickening the mango jaggery mixture brings out the traditional flavor. If you don't want it you can speed up the process but it will give you a pudding consistency.
- Ginger powder aids in digestion and balances sweetness adding a fruity aroma. Use cardamom powder instead if you wish.
- We do not add raisins as it will quickly turn the payasam tart as it sits.
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Hope you try this recipe.
Meena
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