This is an authentic traditional preparation from my native Karwar and Ankola too, learnt from my mother and got it done from her itself, pure love🧡. Maybe few must be making this delicacy at their home too. This is a must at every household when there is a wedding or Thread ceremony held during the season of Mangoes. Generally, it's done with a variety of Mango by name 'Ishad' which is available at my native, but now enjoying this delicacy made using Alphonso. Ishad mango is much more pulpy compared to the other variety of mangoes.💛🧡
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Ingredients:
Mango (Ripe) - 4
Freshly grated Coconut – ¾ cup
Milk & water – ½ cup
Black pepper – 1 tsp
Cardamom pods– 4-5
Jaggery – ¾ -1 cup approx.
Sugar – 1-2 tbsp optional
Honey – 2-3 tbsp
Method:
Wash the mangoes and remove the peel and keep it aside.
Take a large bowl, using your fingers blend the mangoes or use a spoon to scoop to mangoes, do not use a mixer grinder. Let there be small chunks of mangoes. Use a spoon to scrape the flesh from the peel.
In a mixer jar add the freshly grated coconut along with milk and water, blend it nicely. Add the cardamom pods and black pepper too. Grind it again.
Now add the above coconut mixture in the bowl that has blended mangoes. Give a good mix, add jaggery and sugar (optional). Give a good mix using a spoon.
Finally add Honey and your traditional delicacy Mango payasa is ready.
Serve this chilled with Puri.
