This dessert is made by adding mango pulp to the traditional Rava Kesari recipe. The result is a sweet, tropical treat that everyone will love. Give it a try today as we enter the peak of mango season in summer! I agree to be sent email.
This hugely popular Indian recipe goes by different names. In North India, it’s called mango Halwa or mango rava Kesari. In the southern parts (Udupi) it’s called Mango Rava Sheera. Just like the geographical spread, there are several ways to prepare for this.
About this recipe
Mango sheera or mango Kesari is made with semolina, saffron, vegan ghee, sugar, and of course, the main ingredient…mango pulp. This mango sheera recipe is very easy to prepare in under 30 minutes. So a quick and delicious dessert idea is not too challenging anymore! The addition of mango pulp gives a beautiful yellow color and a lovely tropical taste to the recipe while flooding it with immense mango flavor. This is an excellent dessert for any occasion, especially during the summer months when fresh ripe mangoes are in season. If you’re looking for a unique and delicious Indian vegan dessert, give this Mango Kesari a try! If you like the Traditional rava Kesari recipe without mango pulp, I have shared that too in the past and you can find it here. I have prepared this Mango Kesari several times and it never fails to excite my kids! The bright color and wonderful aroma make it a wonderful option for entertaining guests when you are short on time.
Ingredients note
Saffron strands: Saffron is known as ‘Kesar’ or ‘zafran’ in Hindi and adds a beautiful yellow color to the dish. Store the leftover strands in a sealed box to retain their flavors. All you need is half a pinch of this spice to get the flavor and color.Semolina: Semolina is also known as ‘rava’ or ‘sooji’. It’s coarsely ground flour made from durum wheat. Look for the coarse type that is well sealed and has no lumps.Vegan ghee: I have found vegan ghee that tastes like the original ghee 🙂 But, you can use any plant-based oil in this recipe. I have used several options like avocado oil and sunflower oil in the past with great results.Sugar: You can use any type of sugar in this recipe. I have used white sugar, but you can also use brown sugar, palm sugar, or jaggery.Mango Pulp: I have used canned mango pulp. but you can also use fresh mangoes if you have access to them. If you are using fresh mango pulp, make sure it’s ripe and sweet. The sweetness of the mangoes dictates how much sugar you will need.
Instructions
First, boil three cups of water on a medium flame and place it in a small bowl for use later. (it should be hot while adding to the roasted rava) Mango Kesari is ready to serve! Enjoy it hot or cold. Add a tablespoon of vegan ghee and continue to stir. Repeat 2-3 times. If you’re serving it cold, be sure to let it cool down completely before refrigerating. Serve with a dollop of vegan vanilla ice cream for a truly indulgent treat!
Expert tips
If you don’t have saffron, you can use turmeric powder or food color for yellow color.Use ripe and sweet mangoes for best results. If the mangoes are not sweet enough, the sheera will be too tart.Heat ghee over a medium-low flame as you roast the cashews to avoid burning them.Add a tablespoon of ghee for extra flavor and richness.Be sure not to skip the cardamom as they bring tons of flavors to the dish.One teaspoon of cardamom powder goes a long way in adding flavorsI have used fine coarse semolina in this recipe, but you can also use medium-coarse or even coarse semolina.If the sheera is too thick, add more hot water and mix well. If it’s too thin, cook for a few more minutes until it thickens up.The addition of cashews is optional, but I like the flavor and texture it adds to the dish.If you don’t have mango pulp, you can use canned pineapple (Pineapple Kesari) or any other fruit pulp. You can also use fresh fruits like bananas, and strawberries.
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