Mango Kheer

Ever craved a dessert that’s both indulgent and refreshing, blending tropical fruit with classic Indian kheer? 

Say hello to Mango kheer—a luscious mango-sago-vermicelli pudding that’s perfect for hot afternoons or festive occasions. In under an hour, you’ll have a velvety-sweet treat that tastes like sunshine in a bowl.

What Makes Mango Kheer Special

• Tropical Twist on Kheer: Traditional payasam (or kheer) uses milk, vermicelli, and sago. By folding in fresh mango puree, you get that vibrant, fruity flavor without losing any creaminess.
  
• Cool & Creamy: Sago pearls (sabudana) and vermicelli add body, while chilled mango puree ensures each spoonful feels like a mini-vacation.
  
• Simple Ingredients, Big Impact: All you need is milk, mango puree, sago, vermicelli, and a few nuts and spices. No arcane pantry items required.
  

Why You’ll Keep Coming Back to This Kheer

• Quick Prep: Boil, roast, and combine—no baking or fuss.
  
• Kid & Adult Approved: The mango sweetness is universally loved, and the texture keeps kids excited.
  
• Customizable Sweetness: Adjust sugar based on your mango’s ripeness—no one-size-fits-all.
  
• Make-Ahead Friendly: Prepare the milk base in advance, then fold in mango later for a fresher taste.
  

Ingredient Breakdown: Why Each Part Matters

• Mango Puree: The star—pour it in last so that fresh mango flavor shines through.
  
• Milk: Creates the creamy canvas. Whole milk works best, but low-fat is fine if you want to lighten up.
  
• Sago (Sabudana): Adds a subtle chew that gives payasam its signature texture.
  
• Vermicelli: Toasted until golden—gives the kheer gentle structure and prevents mushiness.
  
• Sugar: Sweetens the pudding; start with half-cup, then taste and adjust.
  
• Cardamom Powder: Warm, floral spice that elevates every spoonful.
  
• Cashew Nuts & Raisins: Ghee-roasted until golden for bursts of crunch and chewy sweetness.
  
• Saffron: A few strands in warm milk lend a delicate aroma and pale-golden color.
  
• Ghee: Used for roasting nuts, raisins, and vermicelli—delivers that nutty, indulgent aroma.

🌿 Vegan Swap: Replace dairy milk with coconut milk and swap sugar for coconut sugar or maple syrup for a fully plant-based version.

Here’s How It All Comes Together (Step-by-Step)

1. Roast Nuts & Vermicelli:
   
   • Heat a small dab of ghee in a pan. Toss in cashews until lightly golden, then remove. Next, sauté raisins until they plump up—remove. Finally, roast vermicelli in ghee until it turns golden brown and releases a toasty aroma. This step prevents the noodles from turning mushy later.
     
2. Cook the Milk Base:
   
   • In a heavy-bottomed saucepan, pour in the milk and bring it to a gentle boil. As soon as bubbles appear at the edges, lower the flame and add roasted vermicelli, stirring so it cooks evenly.
     
   • Next, add cooked sago pearls (previously boiled until translucent). Stir carefully so both vermicelli and sago absorb the milk without clumping.
     
3. Sweeten & Flavor:
   
   • Sprinkle in the sugar and cardamom powder, stirring until fully dissolved. Taste the kheer—if your mango puree is extra sweet, you may want to start with slightly less sugar.
     
   • Tuck in a few saffron strands so they bloom in the warm milk, giving a subtle color and aroma.
     
4. Fold in Mango & Chill:
   
   • Turn off the heat and let the payasam cool to room temperature. Once cooled, stir in the fresh mango puree—gently fold until fully combined. This preserves the bright mango flavor; if you added it too early, the heat would dull its freshness.
     
   • Transfer to the refrigerator and chill for at least an hour. The kheer thickens as it cools, and the layers of flavor meld.
     
5. Garnish & Serve:
   Before serving, stir lightly to loosen any thick spots. Sprinkle the reserved roasted cashews, raisins, and a few saffron threads on top for visual appeal and extra crunch. You can also add a few diced fresh mango cubes for pops of color.

What Goes Along

• Jeera Rice or Poori: A savory contrast—splendid during festive meals.
  
• Crispy Pakoras: Onion or vegetable fritters make a balanced meal combo.
  
• Masala Chai: End your teatime on a sweet note by pairing hot chai with cold payasam.
  

How to Serve

Scoop chilled Mango Payasam into dessert bowls or tall glasses. Offer a side of spoons so guests can reach every last bit of sago and vermicelli. For extra flair, dust a pinch of crushed cardamom or a few chopped pistachios on top.

Packing & Make-Ahead Tips

• Prepare the Base Ahead: You can cook the milk, vermicelli, sago, and sugar up to 24 hours in advance—cover and refrigerate. When ready to serve, fold in mango puree and chill.
  
• Storage: Keeps in the fridge for up to 2 days. Stir before serving if it separates.
  
• Party-Size Batch: Scale ingredients proportionally in a large stockpot. Chill in a deep dish, then ladle into individual glasses for easy serving.
  

Party & Bulk Preparation

For gatherings, double or triple your quantities and cook in a large heavy pot to ensure even heating. Once your kheer is cooled to room temperature, layer it in clear trifle bowls—first the milk mixture, then fresh mango puree on top for a layered effect. Chill in the fridge, and garnish just before guests arrive so the look stays pristine.