To begin making the Mango Payasam Recipe, in a mixer-jar blend 1 cup of milk along with the ripe mangoes, jaggery, cardamom powder, ginger powder to make a smooth puree. Keep aside.

In a heavy bottom saucepan, add in the remaining milk and the washed, and drained rice and give it a brisk boil. Once it comes to a boil, turn the heat to low and simmer the mixture stirring frequently until the rice is cooked and soft. This process will take a good 25-30 minutes. 

Once the rice is cooked, add in the mago mixture and stir to combine the ingredients well. Simmer the payasam for another 10 minutes until you get the flavors from the condensing milk. Check for sweetness, add more jaggery if required.

Finally heat a tablespoon of ghee in a small pan, on low heat roast the cashew nuts until lightly browned. Once browned, add in the raisins and roast for a few more seconds. Add this to the above Mango Payasam. 

Transfer the Mango Payasam to a serving bowl. You can serve this hot or cold for the Onam festival along with your Onam sadya meal.

Serve the Mango Payasam Recipe (Mambazha Payasam - Onam Festival Special) as an onam dessert and relish it along with your family members.

You could also serve it as a dessert after a simple kerala style meal of Kerala Avial Recipe and Steamed Rice