May 23, 2022

Macaroni Mango Kheer | Pasta Mango payasam - Fusion recipe

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 If you ever thought that pasta can only be used in Italian cuisine, then I suggest,you must definitely try this kheer or paysam made from Mac / elbow pasta which is infused with the flavor of Mango and lots of dry fruits . 

Perfectly cooked pasta simmered in milk, sugar and flavored with dryfruits and mango puree is an absolutely royal and rich experience you will feel as you savor spoonfuls from your bowl . You can also use Penne ,but Mac suits best as it is small and easy to enjoy in kheer/Payasam when scooped using a spoon.

We at home love Vermicelli a.k.a Semia Payasam and its a dessert that I make frequently. Once, while making semia paysam I was cooking pasta for dinner simultaneously and that's when it struck to me why not try making kheer using boiled pasta ?? The idea just kept getting pushed away but yesterday I finally decided I have to make this before the mango puree got polished off . 

Fusion cooking is fun as we get to explore an array of ingredients as well as cuisines too . I too have a good share of experiments with Fusion some which are a hit while some are miss . Some fusion hits from my blog for you to try 

Pavbhaji Pasta 

Kulcha Pizza 

Adai Pizza 

Talking of fusion,I must say Chinese Poha from Radha's blog is a burst of flavors and a true Indo Chinese fusion that will hit the right notes in our tastes buds .

Preparation Time -  15 mins
Cooking Time - 30 to 40 mins
Serves - 3 to 4
Complexity - simple


1/4 cup uncooked pasta 
2 cups boiled milk 
1/2 cup sugar ( adjust depending on need)
1 cup mango puree .
1 tbsp ghee /clarified butter 
Pinch of cardamom powder 
Few strands of saffron
Assorted dry fruits- roasted and powdered 


** While making the mango puree ensure the mangoes are sweet and not tart(sour) .Tart mango will curdle the kheer . Add a little sugar while pureeing if the mango is not very sweet.

  • Boil the pasta in sufficient water with a tsp of ghee until the pasta is al dente, donot over cook. Strain the excess water using a colander and run it under cold water to stop the cooking process.
  • In a thick pan ,heat 2 tsp of ghee and lightly saute the cooked pasta till you get a nice aroma . Add in the milk and continue until the milk begins to reduce and turn thick .keep stirring and cook on low flame as we don't want the milk to stick to the bottom and burn.
  • As the milk begins to reduce add the sugar , cardamom powder, dry fruits powder, saffron strands and continue cooking further.  The kheer will again appear to become to liquidy as the sugar melts . Donot worry ,cooking for another 5 to 7 mins,the milk will thicken and the will get a nice cream color due to reduction. 
  • Turn off the stove and let the kheer cool completely before adding the mango puree else the kheer will curdle .
  • Add the mango puree and mix with the cooled down kheer . Mix it gently so as to not break the pasta in the kheer . Serve chilled or in room temperature.  

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  1. How Fun!! I never thorught of macaroni is kheer! More over ripe mangoes make it so tasty, will surely make some.

  2. That is an interesting kheer using pasta. Am sure it would be any kid's delight.

  3. What an unique recipe. Never thought of making kheer with pasta. Macaroni mango pasta sounds absolutely delicious.

  4. AnonymousMay 28, 2022 at 12:34 PM
    Such a cool idea . And I bet it was all slurped in no time . Kids n adults would love this mango kheer with macaroni twist - kalyani

  5. I absolutely love this yum mango kheer with pasta. Love the fusion here and it's definitely what I will make.

  6. I had made kheer with macaroni but not added mango. I must try this one, sound delish too.

  7. What a lovely idea to use pasta in kheer! Love the rich and creamy mango-flavoured kheer. Will definitely try it out this season.

  8. Mango kheer is our favorite one and adding macaroni makes this kid favorite! Love this simple and delicious kheer!


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