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    Home » Recipe Index » Sweets

    Mango Kesari | Mango Sheera

    Posted on Jun 18, 2019 · Last Updated on Jun 18, 2023 by Sharmila Kingsly

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    Mango Kesari is a delicious variation to the classic south Indian dessert Rava Kesari. It is a perfect melt in mouth traditional dessert with the goodness of mangoes.

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    Mango Kesari

    Mango Kesari Recipe | Mango Sheera | How to Prepare Mango Kesari with step by step pictures. When the Mangoes are in season I try to make the most use of it. So I tried a Mango Kesari which turned out to be delicious. For the past few days I have been trying to make different recipes with Mango and few more to come. So today lets see how to prepare Mango Kesari.

    What is Kesari

    Kesari is a very popular south Indian dish made with Semolina , Sugar , Ghee along with Milk or Water. These being the primary ingredients the preparations and the ratio of ingredients vary from state to state or different regions.

    It is commonly referred as Rava Kesari in southern parts of India. In North Indian they are known as Suji Halwa or Sheera.

    Rava Kesari translates to Rava , Sooji or Semolina and Kesari is from the color of the saffron spice ( Orangey yellow ).

    Mango Kesari

    Mango Kesari is a popular variation of the traditional Rava Kesari.

    It is very common that many fruits are infused while making kesari based on the season and the availability of fruits. So here is a delicious Mango Sheera made this summer when the mangoes are in season.

    Ingredients

    Mango Kesari Ingredients

    Mango - Use any variety of mangoes as you prefer. Based on the type of mangoes used the color of the sheera may change a bit. I am using banganapalli mangoes today. Alphonso or any other variety goes well too.

    Rava or Semolina - This is main ingredient for making Mango Kesari. Always use fine semolina for kesari. We usually dry roast semolina in ghee and then use. For fast cooking you can also use roasted semolina.

    Sugar - Use granulated sugar . The give a beautiful texture to the kesari.

    Ghee - Gives the perfect richness ,aroma and deliciousness to the ghee. So this is one ingredient that is not to be missed while making kesari.

    Water - We use water for cooking the semolina. Use only the required measure.

    Cashew nuts - Roast them in ghee and add to kesari for richness. You can also use Raisins too

    Cardamom powder - Enhances the taste and flavor of kesari

    Food Color - This is optional. Use only if needed

    Mango Sheera

    How to make Mango Kesari

    In a blender add in the Mango Pieces and blend it to a fine puree.

    In a blender add in the Mango Pieces and blend it to a fine puree.

    Heat a pan with 1 tbsp pf ghee add in the Semolina and roast it in a medium flame until it turns slightly golden and set aside.

    Heat a pan with 1 tbsp pf ghee add in the Semolina and roast it in a medium flame until it turns slightly golden and set aside.

    In the same pan add ghee once again and fry the cashew nuts untill golden . Set it aside.

    In the same pan add ghee once again and fry the cashew nuts untill golden . Set it aside.

    In the same pan add water

    Add water to pan

    and add in the Mango Pulp and food color if using and mix well until there are no lumps.

     add in the Mango Pulp and food color if using and mix well until there are no lumps.

    When it starts to boil add in the ghee roasted semolina.

    When it starts to boil add in the ghee roasted semolina.

    Mix well so that there are no lumps.

    Mix sooji halwa well so that there are no lumps.

    When the semolina is cooked and the Sheera becomes thick add cardamom powder.

    Add Cardamom powder to mango kesari

    Also add required sugar.

    Add Sugar to Mango Sheera

    Mix well and cook in a medium flame. Add in the ghee little by little and cook until the Kesari leaves the sides of the pan.

    Add in the ghee little by little and cook until the Kesari leaves the sides of the pan.

    Finally add in the roasted cashew nuts and switch off the flame.

    Mango Kesari is now ready

    Delicious Mango Kesari

    Mango Kesari

    Tips and Variations

    • Roasting semolia is a key step to get the perfect texture for kesari. If using semolina without roasting you might get lumps while cooking kesari. So never skip it.
    • Be generous with ghee while making kesari.
    • While adding roasted semolina to water , keep stirring this step is mandatory for a lump free kesari.
    • I prefer using a whisk for stirring. It is easy to mix the roasted semolina.
    • Adjust the amount of sugar based on the sweetness of the mangoes.

    Serving Suggestions

    Mango Kesari is perfect for an after meal dessert , perfect for festivals too. You can also make them as offerings to god.

    Storage Options

    Mango Kesari stays good in fridge for 2 or 3 days. For reheating you can simply warm them for 40-60 secs and serve. If reheating in stove top add a tsp of ghee and the heat them in a very low flame until warm and serve.

    Similar Recipes

    • Coconut Rava Kesari
      Coconut Rava Kesari
    • Dalia Kesari
      Wheat Rava Kesari

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

    📖 Recipe

    Mango Kesari
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    5 from 1 vote

    Mango Kesari Recipe | Mango Sheera

    Mango Kesari is a delicious variation to the classic south Indian dessert Rava Kesari. It is a perfect melt in mouth traditional dessert with the goodness of mangoes.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Dessert
    Cuisine: Indian
    Servings: 6
    Calories: 388kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Sauce pan
    • Whisk
    • Blender
    • Sauce pan
    • Whisk
    • Blender

    Ingredients

    • 1 cup Rava / Semolina
    • 1 cup Mango Puree
    • 1.5 cups Sugar
    • 1.5 cups Water
    • 1 tsp Cardamom powder
    • 4 tbsp Ghee
    • 8 Cashew nuts

    Instructions 

    • In a blender add in the Mango Pieces and blend it to a fine puree. Heat a pan with 1 tbsp pf ghee and fry the cashew nuts till golden brown.
    • Set it aside. In the same pan add in the Semolina and roast it in a medium flame until it turns slightly golden.
    • Remove the rava from the pan and set aside. In the Same kadai add in the Water.
    • To this Water add in the Mango Pulp and mix well until there are no lumps.
    • When it starts to boil add in the ghee roasted semolina. Mix well so that there are no lumps.
    • When the semolina is cooked and the Sheera becomes thick add in the Sugar and cardamom powder. Mix well and cook in a medium flame.
    • Add in the ghee little by little and cook until the kesari leaves the sides of the pan. Finally add in the roasted cashew nuts and switch off the flame.

    Notes

    • I used Banganapalli Mango Variety.
    • The Colour of the kesari depends on the Mango Variety. If using Alphonso variety mango the colour will be more intense.
    • Roasting semolia is a key step to get the perfect texture for kesari. If using semolina without roasting you might get lumps while cooking kesari. So never skip it.
    • Be generous with ghee while making kesari.
    • While adding roasted semolina to water , keep stirring this step is mandatory for a lump free kesari.
    • I prefer using a whisk for stirring. It is easy to mix the roasted semolina.
    • Adjust the amount of sugar based on the sweetness of the mangoes.
     

    Nutrition

    Calories: 388kcal | Carbohydrates: 75.1g | Protein: 4g | Fat: 9.6g | Saturated Fat: 5.5g | Cholesterol: 22mg | Sodium: 3mg | Potassium: 111mg | Fiber: 1.7g | Sugar: 53.8g | Calcium: 12mg | Iron: 1mg
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

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    Comments

    1. Narmadha says

      July 28, 2019 at 1:54 pm

      Looks so tempting and mouthwatering. Love the way you have served it.

      Reply
    2. cookwithrenu says

      June 26, 2019 at 4:08 pm

      mmm, drooling over the pic. Looks so yum, rich and delicious. The sheera has got such lovely colour too

      Reply
    3. MySpicyKitchen says

      June 25, 2019 at 12:39 am

      What a mouthwatering sweet and mango enhanced the color and am sure even the taste of the kesari.

      Reply
    4. Gayathri Kumar says

      June 24, 2019 at 6:28 pm

      Wow! This kesari is wonderful. Being a hardcore fan of mangoes, I can finish off that bowl in minutes.

      Reply
    5. Swati says

      June 23, 2019 at 12:11 am

      Beautiful color of halva here.. liked the addition of mango.. I have make pineapple kesari but adding mango is new to me.

      Reply
    6. Suma Gandlur says

      June 21, 2019 at 6:18 am

      Sometimes I make this and know flavorful semolina halwa becomes with the addition of fruits.

      Reply
    7. Rafeeda AR says

      June 19, 2019 at 11:48 am

      Why didn't this come to my head! I must make this ASAP before the mango season runs out. Love that it is prepared with very less ghee...

      Reply
    8. vaishali sabnani says

      June 19, 2019 at 10:05 am

      Super..The kesari is my weakness..and I am drooling over this mango one.

      Reply
    9. rajani says

      June 19, 2019 at 4:25 am

      Looks so much like pineapple kesari and I like the pictures a lot!

      Reply
    5 from 1 vote (1 rating without comment)

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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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