Juicy ripe summer mangoes and traditional payesh, two much-loved tastes, meet in ripe mango payesh. This sweet, fragrant and creamy dessert brings relief on hot days and adds a different flavour to family gatherings and special occasions.

It is easy to make with simple ingredients found at home, so there is no reason to wait during the mango season.

First boil the milk well until it thickens. Add the rice to the thickened milk and keep cooking, stirring slowly. When the rice is fully cooked, mix in sugar and a little salt. The sugar will release some liquid; once that dries off and the mixture thickens, add raisins and nuts.

When the rice is soft and cooked through, pour in blended ripe mango, stir well and take the pan off the heat as soon as it comes to the boil once.

Always use ripe, sweet mangoes for payesh. Sour mangoes can make the milk curdle. When the cooking is done, pour the payesh into a nice bowl and garnish with nuts and raisins. Chilling it in the fridge before serving makes the ripe mango payesh taste even better.

Source: Jagonews24. First published in Bengali on The Agro News.