Summer and mangoes are like two inseparable twins that should be best used before their season ends. I am sure I'll be making this gorgeous "Moongil arisi maambazha paayasam" a few more times, before the heat subsides and I run out of mangoes. The sweetness of the mango and the flavours hits the palate on the very first sip and this is one dessert that will be the best part and the highlight of any meal. Though I call it a 'paayasam' it tastes nothing like a regular paayasam, but something thing that will make you raise your eyebrows, the moment the sweet and the aromatic melange of flavours touches the palate and surprise you for sure!
Cooked Bamboo rice 1/2 cup
Ripe Mango 1/2 cup ( diced )
Ghee 1/2 tsp
Vanilla essence few drops
Sugar 1/2 - 3/4 cup
Thick Coconut Milk 1/2 cup
Second and third coconut milk 1 cup
Add the ghee in a cooking pan and roast the cashews and raisins.
Add the diced mangoes and stir until it breaks down to a mushy pulp.
Boil until thick. Add a few drops of vanilla and the thick coconut milk.
Cook on low heat for a few minutes.
Serve warm or chilled. But the paayasam tastes best when chilled overnight and served the next day or at least leave it to rest for a few hours for the flavours to blend well with each other.
The mangoes I used were sweet and a little sour and so I had to use 3/4 cup of sugar, adjust the amount of sugar depending upon the sweetness of the mango used.