Mango Kesari Recipe or Mango Sheera Recipe – Super easy, soft, delicious, and flavorful Indian dessert/halwa made with mango pulp, semolina, ghee, cardamom, saffron, and nuts. Can be prepared in just 15 minutes!
What is mango kesari or mango sheera?
Mango kesari or mango sheera is a delicious Indian dessert or pudding made from semolina and fresh mango pulp, flavored with cardamom and saffron. It is soft, delicate and one of the flavorful Indian dessert recipes.
Indian semolina pudding is also known as sooji ka halwa and kesari bath. There are many variations of making classic kesari and mango kesari is one of them.
If you are looking for more Kesari recipes then check the below recipes:
- Aval Kesari
- Orange Sooji Ka Halwa
- Paal Rava Kesari
- Godhuma Rava Halwa
- Pineapple Kesari
- Semiya Pineapple Kesari
- Prasadacha Sheera
Why we love this recipe
Super easy and very quick to make!
Requires basic pantry ingredients!
Perfect to make for dinner parties and festivals.
Creamy, soft and delicious!
Sooji / Semolina: If you are using pre-roasted rava or sooji, skip roasting it in the ghee.
Mango Pulp: I have used fresh mangoes in this recipe. Choose the sweet and ripe mangoes.
Ghee: Ghee is clarified butter. It gives a great flavor and taste to the halwa. If you are vegan, replace it with coconut oil.
Sugar: You can also use brown or cane sugar. Add a little more sugar if you feel your mangoes aren’t sweet enough.
Saffron: Totally optional.
Nuts: I have used cashews and raisins. You can use your favorite nuts or whatever you have.
Cardamom: Do not skip adding cardamom. It adds a wonderful flavor to the dessert. Use freshly crushed or ground cardamom seeds for a better flavor.
Can I use canned mango pulp?
Yes! you can replace fresh mango with an equal quantity of canned mango pulp. However, you may need to reduce the sugar a bit as canned mango pulp contains added sugar.
How long can I store it for?
It keeps well for 2-3 days in the refrigerator.
It can be served cold or warm.
You can shape the halwa into small pieces or fluff it with a fork and serve as a dessert or snack.
It is a perfect sweet to make during festivals such as Varalakshmi vratham, Navaratri and Ganesh Chaturthi.
Roasting the semolina and liquid ratio is very important to make the perfect and soft halwa.
Wait for the water-mango to boil thoroughly before adding the roasted rava / sooji/ semolina to make the halwa soft.
Make sure the semolina or rava is cooked completely before adding sugar. Otherwise, it will remain uncooked.
Choose the ripe and sweet mango for the best taste and flavor.
Step by step instructions
Heat one tablespoon of ghee in a pan. Add and fry cashews.
When the cashews are lightly browned, add raisins and continue frying till golden brown color.
Remove the fried nuts from ghee and set them aside.
In the same pan, add semolina/sooji.
Saute continuously on medium-low flame until it becomes light golden brown color.
Transfer the roasted semolina to a plate and keep it aside to use later.
In the same, combine mango puree, saffron and water.
Mix it well together using a whisk or spatula.
Bring it to a rolling bowl.
Slowly add the roasted semolina to the boiling mango-water mixture and stir constantly to avoid lumps.
Then add 3 tablespoons of ghee and give it a stir.
Cover the pan with a lid and let it cook over low heat for 4-5 minutes.
Once it is completely cooked, give it a stir.
Add sugar and cardamom powder to the cooked semolina and mix well.
Sugar will dissolve at this stage. Keep stirring and let it cook for a couple of minutes.
Finally, add the fried nuts and one tablespoon of ghee on top and combine well.
Few more Indian dessert recipes:
Mango sheera recipe video below:
Mango Kesari – Mango Sheera Recipe
- ½ Cup Semolina
- ½ Cup Mango Pulp
- ½ Cup Sugar
- 1.5 Cups Water
- ½ Teaspoon Cardamom Powder
- A pinch of Saffron (optional)
- 15 Cashews
- 15 Raisins
- 4-5 Tablespoons Ghee
- Heat one tablespoon of ghee in a pan and roast cashews. When they are light golden color, add raisins and continue roasting until they are golden brown color.
- Take the roasted cashews and raisins out of the ghee and set them aside.
- In the same pan, add semolina and roast over a low flame until it is light golden color.
- Remove it from the pan and keep it aside.
- In the same pan, combine mango pulp, saffron and water and mix well.
- Bring it to a rolling boil. Slowly add the roasted semolina to the boiling mango-water mixture and stir constantly to avoid lumps. Add 3 tablespoons of ghee and combine it.
- Cover it with a lid and let it cook for 4-5 minutes over a low flame.
- Once it is cooked, give it a stir and add sugar and cardamom powder.
- Keep mixing and cook for another couple of minutes.
- Finally, add fried nuts and one tablepoon of ghee and mix well.
- Serve warm or cold.
Nutrition values are estimates only.