Mango Payasam Recipe | Mango Kheer Recipe

Mango Vermicelli Payasam Recipe

As a traditional  payasam lover, I love to make a variety of payasams. I will be adding many types of kheer on my blog that you can make.This Mango Kheer / Mango Payasam is made with mango puree, milk, and sugar and can be made for any special occasion in no time.

What is semiya /Vermicelli payasam?

Semiya /Vermicelli  payasam is a South Indian sweet made with vermicelli, milk, ghee, sugar/ jaggery, raisins and nuts. 

What is vermicelli?

Vermicelli is a popular instant food product. 

We’re right in the middle of the Mango season. Since  it’s summer and mangoes are  coming in the market, I decided  to give a twist to my semiya payasam and  make mango semiya /vermicelli payasam. Sometimes they are also called as Mango Payasam or Mango Kheer. 
When it is the month of May, it is the Mango season in Mumbai and just before the rain hits the Maharashtra state, the aroma of mangoes are everywhere in the city. And  not just any ordinary mangoes ,its the time for the king of mangoes -Alphonso Mango called Hapus in Maharashtra. During summer months I have beautiful memories of my mom making mango milkshakes for everyone in the family . 

If you are looking for the easiest dessert or sweet recipe for any special occasion, get-together, then  give this this recipe a try.

I made this mango kheer for my husbands birthday who is a big fan of kheer and mangoes and he absolutely loved it.

Does kheer thicken in fridge?

The kheer will continue to thicken after cooking/during refrigeration so allow for some liquid to remain at the end of cooking. 

How to make Mango Vermicelli Payasam | Mango semiya Kheer

Ingredients for Mango Payasam

•     Semiya | vermicelli  1/3 cup
•     Milk   4 cups
•     Sugar  4-5 tbsp
•     Mango pulp  1 cup
•     Pistachios or almonds  for garnishing
•    Ghee  1 tsp
•    Fresh Mango pieces  2 tsp (for garnishing optional ) 
•    Saffron  a pinch (optional)  

Instructions for Mango Payasam

1) In a pan add ghee and roast the semiya into golden brown. I used roasted vermicelli. Add the milk to this and boil on a medium heat and stir often. Ensure it should not get burnt.

2) Take out 1 tbsp of milk and soak the saffron (if adding). After 5 minutes add the saffron milk to the pan. It gives a nice color .

3) Cook till the milk reduces and the vermicelli gets cooked. Do not make it too thick. Once this is cooled it will become thick. So when it is in the kheer or  payasam consistency switch off the flame.

4) Add sugar or jaggery  to this. You can add condensed milk too. This will give a richness to the payasam. After adding sugar the kheer will get slightly watery, it’s ok, once it is cool it will be alright.

5) Do not boil after adding sugar. But if using condensed milk you can add while adding milk itself. Once the payasam is completely cool add the mango puree to the semiya payasam. Garnish with pistachios or almonds.

6) Also you can cut mangoes into cubes. This is for garnishing.(optional)

7) Do not add the mango puree even if the payasam is slightly warm. It may curdle the payasam. Keep it chilled. While serving garnish with some fresh mango pieces. This payasam is totally addictive. It tasted awesome even more the next day.

Notes:
1) Always add the mango puree when the payasam is cool.
2) You can replace vermicelli with sago too.
3) You can roast cashew nuts in ghee and add it to the payasam

Total Time : 25 Mins 
Servings: 4-5