Sabudana Mango Payasam is a simple and delicious Indian sweet recipe prepared using sago, vermicelli (semiya), jaggery, mangoes, and coconut milk. Make this 2 in 1 sago semiya payasam with seasonal fruits for festivals or special occasions.
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Recipe card
Sabudana Mango Payasam | Mango Sabudana Kheer with Jaggery
Equipment
Ingredients
- ½ cup Sabudana sago or tapioca
- 1 ½ to 2 cups Water
- ¼ cup Vermicelli semiya or seviyan
- ¾ cup Jaggery
- ¾ cup Mango puree
- ¼ cup Mangoes chopped
- ½ teaspoon Cardamom powder
- 1 to 1 ½ cups Coconut milk
- 2 tablespoon Cashews
- 2 to 3 tablespoon Ghee
Instructions
- Nicely wash and soak the sabudana in enough water for 1 to 2 hours.½ cup Sabudana
- Heat ghee in a pan. Add cashews and saute until translucent. Transfer this to a plate. Add vermicelli (semiya) to the same pan and saute until aromatic. Transfer this to a plate.¼ cup Vermicelli, 2 tablespoon Cashews, 2 to 3 tablespoon Ghee
- Add sabudana to the same pan with 1 ½ cups water and cook for 8 to 10 minutes or until sabudana becomes soft and translucent. If it is not cooked, then add additional water and continue cooking.1 ½ to 2 cups Water
- Add roasted vermicelli (semiya) and cook for 2 to 3 minutes.
- Add jaggery and mango puree and cook until jaggery melts for about 5 minutes.¾ cup Jaggery, ¾ cup Mango puree
- Add chopped mango and cardamom powder and mix.¼ cup Mangoes chopped, ½ teaspoon Cardamom powder
- Add 1 cup coconut milk and bring this to a boil. Keep stirring to avoid burning at the bottom. Add ½ cup of coconut milk or water if the mango kheer becomes too thick.1 to 1 ½ cups Coconut milk
- Add the roasted cashews and stir. Switch off the flame.
- Serve mango payasam warm or cold with more freshly chopped mangoes.
Notes
- Instead of mangoes, you can also use seasonal fruits like jackfruit, papaya, chikoo, peach, etc., to make this kheer.
- Vermicelli is availale as semiya or seviyan in any Asian stores. If you are using roasted vermicelli, then skip the roasting step.
- Sabudana is available in Asian stores as sago or tapioca.
- Instead of cashews, almonds or raisins can be used.
- Adjust the amount of water and coconut milk based on the desired thickness.
Nutrition
Sabudana vermicelli kheer
Kheer or Payasam is a classic Indian dessert recipe prepared especially during festivals and special occasions. Today's kheer (payasam) is made using sabudana, semiya, coconut milk, and fresh mangoes. When mangoes are in season, try this sabudana vermicelli kheer with fresh mangoes to make mango payasam.
Sabudana is called javvarisi, saggubiyyam, sabakki, sago, and tapioca in Indian languages vermicelli is called semiya, seviyan.
This kheer or payasam is also called sago vermicelli kheer, semiya javvarasi payasam and prepared during festivals like Ugadi, Navratri, Vishu, Tamil New year, Ram navami, Eid etc., especially when mangoes are in season.
Feel free to try the classic sabudana kheer, semiya payasam, or vermicelli mango payasam recipes.
Ingredients
Traditionally, kheer or payasam is made from either sabudana (sago) or semiya (vermicelli). I have combined the two, and they add a great texture.
Sweetener: Jaggery is used for South Indian taste. You can even use sugar instead.
Coconut milk: Homemade or store-bought coconut milk is used and adjusted for the desired consistency.
Ghee: To roast nuts and vermicelli.
Nuts: I have added cashews. Use almonds and raisins, or combine all.
Mango puree and chopped mangoes are used.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Nicely wash and soak the sabudana in enough water for 1 to 2 hours.
- Heat ghee in a pan. Add cashews and saute until translucent. Transfer this to a plate. Add vermicelli (semiya) to the same pan and saute until aromatic. Transfer this to a plate.
- Add sabudana to the same pan with 1 ½ cups water and cook for 8 to 10 minutes or until sabudana becomes soft and translucent. If it is not cooked, then add additional water and continue cooking.
- Add roasted vermicelli (semiya) and cook for 2 to 3 minutes.
- Add jaggery and mango puree and cook until jaggery melts for about 5 minutes.
- Add chopped mango and cardamom powder and mix.
- Add 1 cup coconut milk and bring this to a boil. Keep stirring to avoid burning at the bottom. Add ½ cup of coconut milk or water if the mango kheer becomes too thick.
- Add the roasted cashews and stir. Switch off the flame.
- Serve mango payasam warm or cold with more freshly chopped mangoes.
Tips
- Instead of mangoes, you can also use seasonal fruits like jackfruit, papaya, chikoo, peach, etc., to make this kheer.
- Vermicelli is availale as semiya or seviyan in any Asian stores. If you are using roasted vermicelli, then skip the roasting step.
- Sabudana is available in Asian stores as sago or tapioca.
- Instead of cashews, almonds or raisins can be used.
- Adjust the amount of water and coconut milk based on the desired thickness.
More sabudana and vermicelli recipes
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Paula
This sweet mango dish was absolutely delish! My kids and I loved it!