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Aam Sago Kheer 33

Aam Sabdana Kheer (Mango Sago Pudding)

a creamy and rich Indian pudding using sago (sabudana) flavored with the king of fruit, Mango (aam)
5 from 12 votes
Prep Time 5 mins
Cook Time 35 mins
Soaking Time 5 hrs
Total Time 5 hrs 40 mins
Course Dessert
Cuisine Indian
Servings 3


  • 1 medium Aam (mango)
  • ¾ cup Sago (sabudana)
  • 1 lt. Milk
  • ½ tbsp Mango custard powder (optional)
  • 1 tsp Cardamom powder
  • ¾ cup Sugar
  • 1 pinch Salt
  • Dry fruits (finely chopped) for garnishing


  • First soak the sago in a bowl with enough water for atleast 4-5 hours or overnight.
  • On the next day, strain the sago and keep aside.
  • Then peel the mango, chop roughly and then blend into a smooth puree type without adding any water. Keep aside.
  • Now, heat milk in a deep pan and allow to boil.
  • After the first boil, simmer it and add the sugar, soaked sago, cardamom powder, salt.
  • Meanwhile in a small bowl take mango custard powder along with 2-3 tbsp of milk and mix well without any lumps. Keep aside.
  • When sugar melts completely, add the custard mixture and using a spatula / hand whisk mix everything quickly to avoid any lumps formation.
  • Soon it will start to thicken, keep mixing using a spatula / hand whisk.
  • Keep stirring and after some time, the sago balls look transparent and the whole liquid mixture starts to nicely coat the spatula. It means the sago kheer is nicely cooked by now.
  • Turn off the heat and allow the kheer to cool down a bit.
  • Then add the mango puree and mix evenly.
  • Transfer to a container, cover it and keep in refrigerator till serving.
  • At the time of serving, pour into desired bowl and sprinkle some chopped nuts on top of the chilled mango sago kheer. Serve !


  • The soaking time of the sabudana can vary depending on the size/type of the sabudana.
  • Adjust the amount of sugar depending upon the sweetness of the mango pulp.
  • Mango custard powder if available at your place then use to make this mango custard, else use regular vanilla custard powder.
  • The addition of custard powder is completely optional but acts as a thickener in the kheer.
  • Always add mango puree at the end, else the kheer will start to split.
  • Mango pure can be used homemade or store-bought. To make mango puree at home, simply peel the mango and chop roughly, and then blend into a smooth puree type without adding any water.
Keyword Festival Recipe, Gluten free, Mango Recipe, Summer Dessert, Summer dish, Vegetarian