Steamed Mango Payasam

This is a traditional dish that I came across at a relations house.

Ripe mangoes are steamed and the skin removed. It is then boiled in coconut milk and jaggery. The second milk (added with some water after the first milk has been extracted) is used for this stage of cooking.

The picture shows the mix getting boiled in medium fire.

A friend gave us some exclusive Marayur Jaggery and the same is used here for the dish.

When done with the boiling into a payasam (kheer or firni) consistency, the first coconut milk previously extracted and kept is added and allowed to simmer for two minutes in slow fire.

The boiled mango payasam is ready for serving.

Ideally the small local variety of mango would make the dish better. Just that I got only the bigger ones.

It’s a pleasure to eat the cooked mango from it’s seed, and I don’t hesitate to use hand to do complete justice.

Stored in the refrigerator, it can be enjoyed for sometime. How long! well, I don’t think it ever lasted that long as it’s too good to keep.

This is very traditional and rare dish and I love it. Try it please.

Steamed Mango Payasam

10 thoughts on “Steamed Mango Payasam

  1. Anonymous says:

    Kurian, you have posted enough number of recipes of exotic dishes in your “ cooking exotica” column to bring out a Book. If your followers can get them together in one place, it will be very helpful for aspiring cooks. Please consider.

    Liked by 1 person

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