Goan Mangane Recipe

Mangane or Manganem is a popular traditional Goan dessert. Popular amongst the Goan Saraswat Brahmin Community, it is served for festivals like Ganesh Chaturthi and Diwali. It is also deeply rooted in Goan cuisine for religious functions, where naivedhyam or prasad is served, weddings, and housewarmings. Mangane Payas is easy to make and nutritious, using chana dal, sago, coconut milk, and jaggery.  

Manganem is not something I grew up with; it was something I was introduced to after marriage. I cannot describe the taste of it: the soft, smooth sago, the earthy flavour of the chana dal, the creamy, smooth caramel taste of coconut milk, and the delicious caramel-like flavour of jaggery. It is a tasty and nutritious dessert that tastes warm or chilled. 

Is it a wonder that I repeatedly fall in love with Goa and its cuisine? Not just non-vegetarian dishes and booze; we also have some of the most awesome vegetarian and vegan dishes! Using coconut and local produce, a Goan creates the best food. So don't be surprised if you walk into a home and are offered a meal of Khatkhate, which you can enjoy with roti, rice or, like yours truly, no accompaniments. 

If you enjoy traditional Goan flavours, you might also love this video of Dal Toi – a light, soulful lentil dish from Goa.

Sprouts and legumes are essential in a Goan meal, which is compulsorily vegetarian on Monday. According to family traditions, the other days can be Thursdays or Fridays. Mooga Gathi, Usal, and Tonak (Alasande tonak, Mushroom tonak, and many more) have an essential place on the plate. Kissmore is a side dish, and Sol Kadhi or Futi Kadhi ends the meal.

You will be surprised at the array of desserts, Kann, Nachni Satv, and Paysa,  as dessert.

Goan recipes are unique, so I've added a category link for you to explore.

Jump to:

• Why is Mangane Special?
• Key Ingredients of Mangane
• Method of making Mangane 
• Variations of Mangane 
• Pro Tips for Making the Perfect Mangane 
• Common Mistakes to Avoid
• How to Make Coconut Milk
• Related Recipe
• Goan Mangane | Manganem Recipe

Why is Mangane Special?

My first taste of Manganese was at Kaki's place. My husband's friend's mom, Kaki, makes the most delicious and yummiest Manganem. I have never eaten anything better.

• Manganem or Mankane is different from the Chawal ki Kheer or Semiya Kheer.  Mangane has a unique flavour from nutty chana dal,  silky coconut milk, and a caramel-like jaggery. The other recipe that comes close to this nutty Mankane is Moong Kheer or Hayagreeva.
• A light and nutritious dessert served warm, room temperature or chilled.

Key Ingredients of Mangane

• Chana Dal: Split Bengal gram or chana dal, a common ingredient in Konkan and coastal cuisine.
• Sabudana: Sago thickens the kheer when added. It is also used in Indian sweets as a fasting food.
• Coconut milk:  Milk was scarce and hardly used generally; Goans do not like curd or milk. Because of the country's abundance of coconuts, coconut milk is used in almost all the Pasayam or Kheer.  After all, traditional cooking involves using nature's blessings! This makes Mangane a naturally vegan-friendly dessert.
• Jaggery: Jaggery is the sweetener for this dish. It gives the payasam a delicious, earthy taste. 
• Nuts: Though cashew nuts the preferred, you can use almonds.
• Salt: Use a pinch of it to balance the taste.
• Cardamom Powder: A delicious aromatic that raises the bar of the kheer to another level. 

Method of making Mangane 

• Soak the sabudana in water for atleast 2 hours or overnight.
• Cook the chana dal in a pressure cooker.
• Fry the cashew nuts in ghee.
• Cook the sabudana and chana dal in coconut milk.
• Once the sabudana becomes translucent, add the jaggery.
• Switch off the flame and add the fried cashew nuts and cardamom powder.
• Serve warm or chilled.

Variations of Mangane 

• You can use only chana dal or skip sabudana; the texture is not silky smooth. 
• In Goan Catholic communities, Vonn is made for certain festivities. Its ingredients are rice flour and palm jaggery, but the rest remain the same. 
• You can use sugar instead of jaggery; however, it loses the authentic Goan caramelised flavour.
• For a Vegan recipe, you can avoid frying the cashew nuts in ghee. Use oil or roast them directly in a pan till they change colour.

Pro Tips for Making the Perfect Mangane 

• Cook the Chana Dal until it is soft, tender, but not mushy. This will help retain some texture in the final dish, as overcooking can make it pasty.
• Soak the Sabudana for at least 2-3 hours, or overnight, to prevent it from becoming sticky or hard during cooking.
• Lightly fry the cashews in ghee before adding them for an extra rich flavour.
• Mangane thickens as it cools.  Add some coconut milk or water before serving to adjust the consistency.

Common Mistakes to Avoid

• Avoid overcooking the chana dal, as the mushy dal will change the texture of Mangane to a thick paste instead of a pudding. 
• Add the jaggery after the sabudana is cooked. Adding it while the sabudana are still cooking will affect the texture. 
• If sabudana is not soaked, it can remain hard and chewy.

How to Make Coconut Milk

• Grind the grated coconut in the mixer and add 2 cups of water.
• Add the ground coconut to a strainer.  
• Extract thick coconut milk. 
• Transfer the residue and add ½ cup of water to a strainer. 
• The residue and extract form the thin coconut milk.

Related Recipe

Some Unique Goan Dessert Recipes

Craving something similar but lighter? Try this Semiya Payasam, another festive favourite made with vermicelli and milk. For more coconut-based Indian sweets, check out this easy Coconut Barfi recipe.

Summary: Mangane is a cosy, traditional Goan dessert made with chana dal, sabudana, coconut milk, and jaggery. It's simple, comforting, and naturally dairy-free – perfect for festive days or when craving something sweet and nostalgic.

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