Step up your sadhya game with this nectarious mambazha parathaman. This vegan, gluten-free dessert with the rich mango colour and aroma will certainly be a crowd pleaser.
I know it is not exactly” mambazha kalam” (mango season) but the increasing urge to welcome Onam season compounded by the love for mango brings me to mambazha prathaman for Onam.
What is mambazha prathaman?
Prathaman is a Kerala special dessert served during sadhyas. This slow cooked payasam like dessert is a delicate art of getting the best flavors. Usually done with coconut milk and jaggery, you will s variety if flavor offering in the prathaman. This pouring style dessert can be served in cups or on a banana leaf. Ada prathaman (rice pasta), chakka prathaman (jackfruit), dates prathaman, parippu prathaman ( lentils), mambhazha prathaman (mango) and pineapple prathaman are the ones now trending. The paalada prathaman is a similar preparation but with milk and sugar instead of the jaggery and coconut milk.
The mambhazha prathaman take the flavours from the ripe mango that is cooked down to form a jam like consistency. This is further simmered with jaggery and coconut milk to form a creamy scoopable sweet treat. The fried coconut bits and soft mango chunks add the textural features. Let’s make some.
The mambhazha prathaman take the flavours from the ripe mango that is cooked down to form a jam like consistency. This is further simmered with jaggery and coconut milk to form a creamy scoopable sweet treat. The fried coconut bits and soft mango chunks add the textural features. Let’s make some.
Ingredients to make mango payasam
This is a sweet recipe that comes together with mainly 3 ingredients. It is gluten free and vegan.
Mangoes: ripe mangoes (mambazham) are the key ingredient to make this prathaman. You can use any type of mangoes. Preferably the ones that are less fibrous. You can either chop the flesh into small bits or crushed to make it into pulp.
Jaggery: sugar cane jaggery is used make this payasam. The final colour of the prathaman is a combination of the colour of jaggery and the mango pulp. The jaggery is made into a syrup and used to cook along with the mango pulp.
Coconut milk: first and second extracts of fresh coconut milk are ideal to make this recipe. You can use canned coconut milk to avoid the long process.
Flavourings : the fragrance of the mango stands above anything else that you add in this recipe. So the fragrant spices you add are the ones that complement. The ones I like to add are a pinch of dry ginger powder and crushed cardamom.
Jaggery: sugar cane jaggery is used make this payasam. The final colour of the prathaman is a combination of the colour of jaggery and the mango pulp. The jaggery is made into a syrup and used to cook along with the mango pulp.
Coconut milk: first and second extracts of fresh coconut milk are ideal to make this recipe. You can use canned coconut milk to avoid the long process.
Flavourings : the fragrance of the mango stands above anything else that you add in this recipe. So the fragrant spices you add are the ones that complement. The ones I like to add are a pinch of dry ginger powder and crushed cardamom.
Final touches : in prathaman recipes that have jaggery and coconut milk you will find bits of coconut fried and added to give it the unique bite.
Let’s make mango payasam
Mango prathaman sound pretty complicated as a recipe but if you go step by step it is fairly easy to get perfect results.
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- For jaggery syrup
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- Mango pulp
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- cooking the mango with jaggery
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- add flavourants
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- add coconut milk first ectract
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- add final touches
- Make the jaggery syrup: soak the jaggery cubes in a cup of water. Slightly warm up this mix after 10 minutes, stirring it so as to enable the jaggery to melt. Strain this mix and set it aside.
- Get the mango ready: Wash and peel the mango. Chop the pulp and add to a bowl. Scrape the pulp and add to the mix.
- Cook the prathaman: into the thick bottomed pan, add the mango pulp ans set it on a slow simmer. Slow cook till it turns glossy. Now add the jaggery syrup and cook further. While this bubbling, add the thinned coconut milk. Let this bubble and cook. Sprinkle the dry ginger powder and cardamom powder. When this slightly reduces, add the thick coconut milk and stir well. Just as it bubbles, remove from heat.
- Add the finishing touches: in a small pan add coconut oil to which the add the coconut pieces. Let it roast till golden. Add this on top the payasam and mix it in.
Variation you can create
You can explore a lot of different additions to the mango prathaman.
- Sago pearls: I have had a version of this payasam with sago pearls cooked in it.
- Rice ada addition :like a classic prathaman, you can use cooked rice ada to make this recipe. Try using the bigger bits of rice ada to give you a bite when adding the ada.
- Godhambu : broken wheat is cooked and added to thus recipe at times.
The additions do not greatly add a flavour change but they provide something to bite on or a density to this payasam.
Can we make this payasam with canned mango pulp?
Yes, instead of the mango, you can start with the mango pulp. This reduces the cook down time for the mangoes. However, you may miss the chunks of soft cooked mango in the prathaman.
Can we use milk to make this prathaman?
I don’t think so. The mango though cooked down still has the acidity to split the milk upon boiling together. So I will refrain from using regular milk to make this recipe.
Is this prathaman vegan?
Not all prathamans are vegan, however, this mango prathaman is a vegan recipe as it used coconut milk and coconut oil. There is no ghee or butter in this.
Perfect combinations for mambhazha prathaman.
Prathamans are served at the end of a sadhya and our beautifully with a south Indian thali too.
Papadam and pazham (banana) is usually the combination served with prathaman. The salty crunchy papadam keep the palate ready for the sweet prathaman.
Mambazha prathaman
Step up your sadhya game with this nectarious mambazha parathaman. This vegan, gluten-free dessert with the rich mango colour and aroma will certainly be a crowd pleaser.
Equipment
- deep pot
- frying pan
Ingredients
for jaggery syrup
- 3 pieces jaggery
- 1 cup water
for the mango
- 1 cup mango pieces and pulp together, approximately one large mango.
for coconut milk
- 1.5 cup thin coconut milk
- 0.5 cup thick coconut milk or coconut cream
For seasonings
- 1/4 tsp dry ginger powder
- 1/4 tsp green cardamom powder
for final touches
- 0.5 tsp coconut oil
- 2 tbsp coconut pieces
Instructions
To make jaggery syrup
- Soak the jaggery in the water.
- Once the jaggery has disintergrated, bring this to a slow boil.
- Skim the impurities that float on top.
- Once the jaggery is completely dissolved and the liquid comes to a bubbling boil, remove off the heat.
- Strain and set it aside.
- Clean the mango and chop the pulp or gently mash it to get a pulp form with a few pieces.
- Add this to the deep pan and bring to simmer.
- As it turns glossy, strain and add the jaggery syrup.
- Keep stirring and let this cook
- As it bubbles add the thin coconut extract and cook again.
- This is a slow process done on low heat.
- Keep stirring so that it doesn't catch the bottom of the pan.
- As it bubbles add the dry ginger powder and cardamom (crushed or powdered) and continue cooking till the mix is almost reduced to half.
- At this stage remove from heat, stir in the coconut thick extract ( or coconut cream).
- In a separate small pan add the oil and roast the coconut slices,
- Once they are golden pour over the hot prathaman.
- Mix well and the dessert is ready to be served.
Tried this recipe?Let us know how it was!
Stay connected
When you make and enjoy this mango prathaman, do leave us a review in comments. Don’t miss to share this recipe with friends and family for this Onam season. Tag us on your socials as you make this for your sadhya.
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Happy Onam!
