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Mango pradhaman – Pasta pradhaman recipe

Delicious Jaggery based Mango dessert
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Sweet
Cuisine: Indian
Keyword: dessert, Festival recipes, Mango recipes
Servings: 6
Author: Jeyashri suresh


  • 1 cup small variety pasta or rice ada
  • 1 cup Mango puree
  • ½ cup thin coconut milk
  • 1 cup thick coconut milk
  • 1 and 1/2 cup jaggery
  • ½ cup water
  • 2 pinches Cardamom powder
  • 3 tbsp coconut bits
  • Few cashew nuts
  • 1 tbsp ghee
  • A pinch of salt
  • 2 tbsp fresh mango cubes


  • In a pan add 1 tbsp of ghee.
  • Add the coconut bits. Fry this till golden brown and keep aside.
  • In the same pan add the cashew nuts.
  • Roast till golden brown and keep it aside.
  • In the same pan add the pasta. Choose the small variety of pasta for this mango pradhaman.
  • If using rice ada soak this for 10 minutes and then cook.
  • Just saute the pasta in the pan for few seconds and add hot water to this.
  • Add a pinch of salt.
  • Cook till the pasta becomes soft.
  • Rice ada cooks faster than pasta.
  • Drain the water and keep this aside.
  • In a pan add the jaggery and ½ cup of water.
  • Boil till the jaggery melts.
  • Filter the impurities if any and add them back to the pan.
  • Add the cooked pasta or ada to this.
  • Let this boil, now add ½ cup thin coconut milk.
  • Mix well and boil for 5 minutes.
  • Now add the thick coconut milk.
  • Mix well and switch off the flame.
  • The payasam may look a little thin but it will be fine after adding the mango puree.
  • Add the cardamom powder, roasted cashew nuts, and coconut bits.
  • Now add the mango puree. I used fresh mango puree from real fruits.
  • If using store-bought ones, reduce the jaggery to 1 cup as the store-bought pulp has sugar in it.
  • Mix well. Now add the cut mango bits. This step is optional.
  • But it will give a nice taste while eating the payasam.
  • Mango pradhaman | Pasta payasam is ready.



1.Do not boil the pradhaman after adding the thick coconut milk.
2. If using pasta choose the small variety of pasta. I used the shell pasta.
3. Mango pradhaman tends to thicken as the pasta absorbs the sauce.