Mango Vermicelli Kheer | Mambazha Semiya Payasam

The fruit basket is always full of Mangoes this year. Anyone who goes to the market never fails to pick up a few kilos of Mangoes! Though I am not so fond Mangoes, my family seems to love this fruit! The benefit for me is preparing loads of dishes with Mangoes and thanks to them, I now have almost a dozen Mango based recipes ready to be posted.

A couple of days back Hubby came home with 3 huge Mangoes, the Imam Pasand variety. This variety is more aromatic [that's what I feel] and I heard it is best suited for preparing desserts.Anyways, we finished off one of them and the same evening my neighbor dropped in to share Mangoes from her garden!There was a Mango over load at home.

So while every one was enjoying the fruit, I enjoyed preparing this dessert today.And this is my recipe for cooking with colors, for this week's theme of Blogging Marathon #29.

I used:

Mango pulp / puree- 1 cup [See note]
Vermicelli- 1/4 cup
Milk- 2 cups
Condensed milk - a little less than 1/4 cup
Fried cashews- a few
Mango pieces to garnish

  1. If the vermicelli is not pre roasted, roast it with a little ghee.
  2. In the same pan , add the milk and simmer till the vermicelli is cooked.
  3. Once it is cooked, add the condensed milk, mango pulp and bring to a boil.
  4. Switch off the flame.
  5. While ready to serve, garnish each bowl of kheer with a few mango pieces and fried cashew.
Tastes best when served chilled.

Note :

Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#29

Sending this to Nanyna who is hosting Mireille's Taste of Tropics with the theme - Mango

Bon Appetit...

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