Mango Kesari or Mango Sheera is a delicious dessert made using semolina and mango puree. It is a good way to use some mangoes for cooking.

It’s the season of mangoes, time to indulge and try recipes with it. Sheera or rawa kesari is often made in all homes. Do give a try with mango, it’s tasty. Mango Sheera is soft and smooth pudding like sweet delicacy made with mango pulp and semolina. Here I am sharing two kind of recipes, one is using sugar andd the other with jaggery. Earlier, I used to make with sugar. Presently we are using a little bit more of jaggery, so I have made with jaggery now.

mango sheera

The importance of kesari in Indian cuisine:

Rava Kesari is one of the sweets commonly prepared in Indian tradition. Any good occassion, starts with a Satyanarauyan pooja and it is the the kesari which is prepared with banana in it. You have sudden guests at home and the only thing thats pops up in our mind is a good rava kesari. Upma and Kesari is the combination found in most restaurants.

My other mango recipes are here, do check them out.

 mango and coconut burfi, sweet mango rice, mango pannacotta, virgin mango mojito, mango parfait

Instant mango pickle recipe was a big hit last time.

Let’s get to the recipe of Mango Sheera

Mango Sheera 1

Ingredients:

• 1 cup semolina (bombay rawa)
• 1 cup mango pulp (2 medium mangoes)
• 3/4 cup sugar
• 1 1/2 cup water
• 2 tbsp ghee
• a few strands saffron
• 4 cardamom powdered

Method:

1. Extract the pulp of mango and whisk it.
2. Take a spoon of ghee and roast the semolina along with dry fruits. It should be light brown in colour and give a good aroma. Remove the roasted semolina and put it aside.
3. Put water along with sugar and saffron strands and put it to boil. Once the water boils, put the mango pulp and give a stir.
4. Now, add the roasted semolina slowly. Keep stirring in between, lest lumps are formed.
5. Let cook for sometime. The consistency should be thick.
6. Finally, add cardamom powder to it.

mango sheera

Mango Sheera 2 :

Ingredients:

• 1 cup semolina
• 2 teaspoon +2tablespoon ghee
• almonds and raisins
• 1 cup jaggery
• 1 cup mango pulp
• 2.5 cup water
• a few strands of saffron
• a pinch of cardamom powder

Method:

1. Extract the mango pulp and keep it aside.
2. Take ghee in a pan, add semolina to it along with almond pieces. Roast for sometime.Put the raisin after sometime.
3. Once it is light brown in colour, put it aside.
4. Take water in a pan and put jaggery to it..You may sieve it at this stage, once the jaggery melts  to remove impurities. Add the saffron strands into it.
5. Once the water begins to boil, slowly put the roasted semolina and miix it. Put ghee to it.
6. Finally, add cardamom powder to it.

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5 from 4 votes

Mango sheera, mango kesari

Mango sheera is a sweet delicacy made of semolina and mango pulp. It is tasty and makes a good choice for breakfast or lunch.

Course Breakfast, Dessert

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Jayashree

Ingredients

Mango Sheera 1 :

• Ingredients:
• 1 cup semolina bombay rawa
• 1 cup mango pulp 2 medium mangoes
• 3/4 cup sugar
• 1 1/2 cup water
• 2 tbsp ghee
• a few strands saffron
• 4 cardamom powdered

Mango sheera 2

• Ingredients:
• 1 cup semolina
• 2 teaspoon +2tablespoon ghee
• almonds and raisins
• 1 cup jaggery
• 1 cup mango pulp
• 2.5 cup water
• a few strands of saffron
• a pinch of cardamom powder

Instructions

Mango Sheera 1 Method 1 :

• Extract the pulp of mango and whisk it.
• Take a spoon of ghee and roast the semolina along with dry fruits. It should be light brown in colour and give a good aroma. Remove the roasted semolina and put it aside.
• Put water along with sugar and saffron strands and put it to boil. Once the water boils, put the mango pulp and give a stir.
• Now, add the roasted semolina slowly. Keep stirring in between, lest lumps are formed.
• Let cook for sometime. The consistency should be thick.
• Finally, add cardamom powder to it.

mango sheera 2 Method 2

• Extract the mango pulp and keep it aside.
• Take ghee in a pan, add semolina to it along with almond pieces. Roast for sometime.Put the raisin after sometime.
• Once it is light brown in colour, put it aside.
• Take water in a pan and put jaggery to it..You may sieve it at this stage, once the jaggery melts  to remove impurities. Add the saffron strands into it.
• Once the water begins to boil, slowly put the roasted semolina and miix it. Put ghee to it.
• Finally, add cardamom powder to it.

Notes

• You can use other dry fruits.
• Oil should not be used, it imparts a different flavour and smell.
• Mangoes should be ripe and non fibrous. 
• It is good to use fresh mango pulp.

mango sheera

If you have liked this post, do share it with your family and friends. If you ever make Mango Kesari, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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