Mango Semiya Payasam, a rich dessert served on festive occasions and marriage feast in Southern India. This payasam recipe yields sweet, mango flavored semi thick kheer. It has a great texture with semolina / semiya. Perfect recipe for making to large gatherings and potlucks. |

Mango Semiya Payasam Recipe

Mango Semiya Payasam, an Indian dessert made with vermicelli, milk and mango. Learn how to make this sweet with step by step pictures with no condense milk. This kheer is usually served on festivals in South India. 
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 538kcal
Author Sujatha Muralidhar


  • 1 Cup Mango Pulp
  • 1/2 Cup Semolina / Rave /Sooji
  • 1/2 Cup Sago
  • 1/4 Cup Cashews
  • 1/4 Cup Raisin
  • 1 Cup Sugar
  • 2 Cups Whole Milk or as required
  • 6 strands Saffron


  • In medium flame, fry semolina until it turns golden brown in color. Remove it from the pan.
  • In the same pan, add a tsp of ghee followed by cashews and raisins.
  • Simmer the flame, and continue fry until it turns golden brown. Set aside.
  • Keep saucepan and add 2 cups of water. Add sago and bring it to boil in medium flame. Cook it until it becomes transparent .
  • Add roasted semolina and continue to cook until both the ingredients are completely got cooked.
  • To the same pan, add milk, sugar, and mango pulp.
  • Simmer the flame, stir well and cook for about 5 minutes. Be cautious as milk can spills while boiling.
  • Finally, add roasted cashew nuts and raisins. For decorations, add few strands of saffron. But adding saffrons are optional
  • Serve hot or cold.


Calories: 538kcal | Carbohydrates: 109g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 97mg | Potassium: 353mg | Fiber: 3g | Sugar: 68g | Vitamin A: 1615IU | Vitamin C: 10.6mg | Calcium: 153mg | Iron: 9.3mg