Mango Sago Payasam Recipe | Mango Sabundana Kheer Recipe | Sago Kheer With Mango | Mampa

Mango Sago/Sabudana Payasam Recipe is an another easy and delicious dessert to enjoy during the Mango season with variety of sweet mangoes available in the market. Mango Sago Payasam is nothing but a simple Sago/Sabudana/Javvarisi Payasam with the addition of Fresh Mango Puree. I am a fan of Sago Payasam/Kheer and have tried with different flavors but recently noticed that haven't posted any of those recipes here. Since its a Mango Season sharing this quick and simple Mango Flavored Sago Kheer/Payasam.                                          

I have already shared Mango Rice Kheer & Vermicelli Mango Payasam recipes before. If interested checkout those recipes too. This Mango Sago can be prepared so quickly in just 10-15 minutes, the prep time requires minimum an hour of soaking Sago Pearls/Sabudana. I recommend soaking the pearls for an hour at least. The Sago Payasam should be made slightly in thin consistency since the starch in the sago tends to thicken upon cooling. Also do not add any water while grinding Mango Puree. Just grind chopped mangoes and combine it to the cooled Sago Payasam. Now off to the easy Mango Sago Payasam recipe..

Mango Sago Payasam Recipe

Prep Time : 1- 2 Hours | Cook Time : 15 Minutes

Recipe Category : Sweets/Desserts | Serves : 2 or 3

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Ingredients

1. Sago Pearls/Sabudana/Javvarisi   1/4 Cup
2. Water    1/2 Cup
3. Whole Milk    3/4 Cup
4. Sugar    1/4 Cup
5. Thick Mango Puree*   1/2 Cup
6. Cardamom Powder   1/4 tsp
7. Milk Mawa Powder  1 Tbsp(optional)
8. Yellow Food Color   a pinch(optional)
9. Cashew Nuts   10
10. Chironji Seeds   1 Tbsp
11. Raisins   1 Tbsp
12. Ghee   2 or 3 tsp
13. Crushed Pistachios     for garnishing

Notes:

Soaking Sago Pearls for minimum 1 hour is recommended for soft and tasty sago payasam. I usually leave them for 2-3 hours. 

Do not cook sago for long time, just within 5 minutes it will turn to soft and lightly transparent that stage is enough and add sugar right away.

Make Payasam little thin in consistency.

*For thick mango puree - I used one medium sized Kent Mango.

I cooked Sago in the water first, then added milk but you can also cook sago directly in milk just like this Mango Vermicelli Paysasam.

You can also use Canned Mango Pulp to make this Mango Sago Payasam.

Method

• Wash Sago Pearls/Sabundana couple of times and soak it with enough water for 1-2 hours.
• Once the sago pearls have soaked, puffed well and turned soft, drain the excess water using a strainer and keep aside.
• Now in a sauce pan, add ghee and roast cashew nuts until golden brown, then add soaked and drained sago pearls stir fry for few seconds then add 1/2 cup water and let it cook for 4-5 minutes or until sago pearls turn soft and has transparent edges. Do not cook for long time or until all sago pearls turns transparent.
• Then add sugar, food color and mix well and cook for 3-4 minutes.
• After that add 3/4 cup Milk and stir well and let the payasam combine and cook well.
• Add cardamom powder, chironji seeds, raisins, Milk Mawa Powder and mix well and simmer for 2-3 minutes.
• Once done, Sago Payasam/Sabudana Kheer is ready, switch off the stove and let it cool completely before adding the mango puree.
• While the payasam cools down, chop the mango fruit roughly and grind it to a smooth puree without any water and keep ready.
• After that paysam has cooled down completely, add thick mango puree mix well and let it chill in the refrigerator for a while then serve the Chilled Mango Sago Payasam with some crushed pistachios on top.

Mango Sago Payasam Recipe with Step By Step Photos : 

Wash Sago Pearls/Sabundana couple of times and soak it with enough water for 1-2 hours.

Heat ghee in a sauce pan, add cashew nuts and fry golden brown. then add soaked and drained sago pearls stir fry for few seconds 

then add 1/2 cup water and let it cook for few minutes, once sago pearls starts soft and transparent add sugar, food color if using

Let it cook until the sugar dissolves completely and blended well with sago pearls. After that add Milk, cardamom powder

Chironji seeds, raisins, milk mawa powder(optional) mix well and let it come to a boil for simmer for 2 minutes and switch off the stove.

Let the Payasam cool down completely, then add 1/2 cup mango puree mix well and let it sit in the refrigerator for a while then serve chilled Mango Sago Payasam with some crushed pistachios topping.

Other Payasam Recipes to try

• Vermicelli Sago Payasam    
• Dates Payasam with Bread Crumbs
•  Cracked Wheat Sweet Corn Payasam  
• Vermicelli Paal Payasam - My guest post         
• Carrot Payasam/Carrot Kheer  
• Carrot Paneer Kheer / Paneer Kheer with carrots     
• Mango Rice Kheer 
• Vermicelli Mango Payasam
• Beets Pasta Kheer / Beet root Pasta Payasam
• Aval Payasam / Aval Paal Payasam
• Thinai Paruppu Payasam / Thinai Payasam With Jaggery