Mango Sago ( Mampazha) Payasam

Mampazha payasam is so delicious with rich flavour of mango. It is a very festive dish.

The tropical stone fruit is low in calorie and high in fibre. It contains vitamins and minerals. This summer fruit is great to prevent from heat stroke. It is a super fruit. Farm fresh means the quality is double superb. Promotes healthy gut, helps in digestion, lowers cholesterol and enhances immunity.

  The mangoes are from our homestead. The harvest almost finished. Not visibly seen but every morning we get a few. Yesterday evening it was heavy rain and wind. Today got a pretty good number of mangoes from the ground under the mango tree. The self challenge of evening snacks preparation during the Holy Ramdan month is going on. More over today 18th May our wedding anniversary. So prefer a sweet dish. So also a variety. Then comes the thought of this unique payasam. Everyone loves payasam. Did shopping for sago balls and jaggery. Rest of the ingredients were in the pantry. Our mangoes are so aromatic but fibrous, may be more good for culinary purposes. Today the payasam proves that it is good for it too. Need to blend it.

Ingredients 

Peeled and chopped ripen mango pieces 4 cups, 

Finely chopped ripen mango flesh 1/2 cup,

Coconut medium 1, grated and squeezed for 3 milks, thick 1, medium 11/2, and thin 2 cups,

Grated jaggery 2 cups,

Dried ginger powder 2 tsp.,

Sago balls 100g., soaked for 3-4 hours and strained 

Cashew nuts 12, broken into pieces,

Cardamom 6, sugar 2 tbsp., grind it to fine powder,

Ghee 2 tbsp.,

Salt a pinch.

Preparation 

Cook the sago balls in a cup of water and half cup thin milk. When the sago balls completely turn transparent off the flame.

Blend the mango into pulp.

Heat a tbsp. of ghee in a heavy bottom wok and fry the cashew nuts. Take the nuts out and keep aside. 

Add the mango pulp, sauté it for 5 minutes. Stir continuously. Add the chopped mangoes and mix well. By the time melt the jaggery in half cup of water. Strain the jaggery syrup into the mango mix. Stir for ten minutes, add the thin milk and stir continuously. Allow the mix to become half the volume, add medium milk, stir till the mix becomes half again. Mix the dried ginger powder and cardamom powder in a little thick milk, pour the rest of the milk into the payasam. Reduce the heat to low. It will quickly gets thicken. Add the balance ghee and the ginger and cardamom powder mix milk. Allow to bubble. Mix well and add the nuts. Off the flame. Ready to serve.

If you don’t cut the mango close to the nut, you can make pulissery with yogurt and these mango nuts which is a great curry with rice 🍚