Mango sheera or mango kesari whichever way it is called is delicious sweet made with semolina/ rava/ sooji, ripe mango as main ingredients along with ghee (clarified butter) and nuts.
Let's see how to make this with easy step by step photos and quick video.
When mangoes are in season, you can quickly make use of this easy sweet to satisfy your sweet cravings and not letting over ripen mangoes go waste.
Mango sheera is perfect to serve in parties, get togethers and for special occasions like celebrations, festivals.
Rava kesari is always a hit in family, so this is a delectable and scrumptious mango sheera is also enjoyed.
🚫 No food colour
Thought of trying out this delicious sweet treat without any artificial flavor and color, it turns out really flavorful and looks pleasant too.
Had some over ripen banganapalli so perfect time to start something sweet with my first ceramic pan 🎉🥳.
Just like my kesari but with mango's goodness. So make sure to cook the sooji before adding sugar like I always say.
This will ensure fluffy and soft results rather than sticky and chewy. Do try it and let me know your feedback through star rating or in the comments.
My notes
Adding mango pulp not only adds colour but also adds flavour, goodness of mango in the sweet.
I used banganapalli which is sweeter in side but pale in hue. I suggest to use mango that is sweet and not too sour as it may affect the taste.
Alphonso works well too as it has bring orangish colour. Just make sure it is ripen well.
Stepwise photos
- Scoop the mango pulp firstly from the mango. Then puree it to make it smooth.
- In a pan, add 2 teaspoon of ghee and fry broken cashew nuts until golden and keep aside. After that, add rava to the same pan with ⅛ cup of ghee.
- Roast for a minute or until fragrant in medium flame without changing its colour. Keep aside and boil 1 & ½ cup of water with salt. After that, add mango pulp to it.
- Mix well and add rava that is roasted, to it, stirring briskly in such a way to avoid forming lumps.
- Once it becomes like porridge, lower the flame and cook covered until the rava is soft.
- After that, add sugar and cardamom and mix well. It will loosen and also take care not to let form any lumps. Keep stirring until it thickens.
- Add rest of the ghee now and mix well.
- Once it leaves the sides of the pan and forms a mass, add cashew nuts and mix well.
I loved it a lot in room temperature, than when it was hot.
Recipe card
Mango sheera recipe
Ingredients
- ½ cup Rava sooji or semolina
- ½ cup Mango pulp fresh and ripe mango
- 1 cup Sugar
- 1.5 cup Water
- Salt small pinch
- 1 Cardamom powdered
- ¼ cup Ghee
- 5 Cashew nuts
Instructions
- Scoop pulp firstly from the mango. After that, puree it to make it smooth.
- In a pan, add 2 teaspoon of ghee, fry broken cashew nuts until golden and keep aside. After that, add rava to the same pan with ⅛ cup of ghee.
- Roast for a minute or until fragrant in medium flame without changing its colour and keep aside.
- Then, boil 1 & ½ cup of water with salt. After that, add mango pulp to it.
- Mix well and add the roasted rava to it, stirring briskly in such a way to avoid forming lumps.
- Once it becomes like porridge, lower the flame and cook covered until the rava is cooked soft.
- Add sugar, cardamom and mix well. It will loosen and also take care not to let form any lumps. Keep stirring until it thickens.
- Add rest of the ghee and mix well.
- Once it leaves the sides of the pan and forms a mass, add cashewnuts and mix well.
Video
Notes
- Choose mango that is sweet and less in fibre. I used banganapalli.
- Ghee can be reduced as per your need.
- Make sure the rava is cooked perfectly well and soft before adding sugar.
- Otherwise it will become chewy.
- Mango adds slight tanginess, so add salt to balance it.
AparnaRajeshkumar says
I loved the base color nice contrast colors cannot be better Raji
Subashini says
Wow...lovely color combination and as usual wonderful clicks...great job raji....
Gurunath Nakka says
sweet recipe Rajeswari. This kesari i love a lot and my mother does it sweetly..u reminded those days to me...:) The pictures are really natural and awesome.
AparnaRajeshkumar says
I loved the base color nice contrast colors cannot be better Raji
Sridevi Chakaravarthi says
Hi raji, looking so yummy. Today I tried garam masala from your post. It came out well. I prepare vegetable briyani using that. Taste and aroma is so good. Thanks Raji.
Raji Aravind says
Tempting to taste..
Raks anand says
Thank you all
Veena Theagarajan says
wow! lovely color Raji.. one of my favourite after pineapple
KS says
Superb Raji. Can I use readymade mango pulp instead of fresh mango ?
surekha madhuri says
I tried this and it came out really well... Thanks a lot!
Raks anand says
You can but have to adjust the sugar. You may need very less.
Raks anand says
Thank you for your feedback 🙂
Raks anand says
Thank you for your feedback 🙂
Durga Karthik. says
I like your serving bowls too.Are they silver?
Sowmya Sundararajan says
Excellent presentation. I loved the video and the utensil too.
Raks anand says
Its white metal, not silver 🙂
Durga Karthik. says
Wow so cute.
Sumithra Senthil Kumar says
Raji nice idea. I will try for sure. I have been following ur blog for over 3 years. But this is the first time I am posting a comment. I have tried many of ur dishes. There are more things to share. But it would be endless. Good luck & best wishes to u & ur family.
Sumithra Senthil Kumar says
Wonderful raji. Today iam going to try it. And moreover iam a follower of ur blog for more than 2 to 3 years. Everytime when I log on my search will be rak's kitchen to find out what's new today in ur kit Chen. If I keep continue writing it will go endless. Good luck and best wishes raji. U r rocking .
Lakshmi says
I tried this over this weekend. Just followed your exact steps. It came out amazing. Felt like a twist to regular kesari can be made very easily ! Thank you for inspiring me to cook this.
Vasudha Vijay says
Dear Raji, since i find rava quite heavy, is there any other grain i can use in place of rava?
Raks anand says
May be poha (Flattened rice/ aval)
KRITHIKARAMAN says
Can sugar be substituted to pana vellam ?
Raks anand says
Sure, but taste will get changed, you can try naatu sakkarai for less impact
Phebe Alexander says
I tried it using tin mango pulp. It was awesome.Thanks!
Lalitha Jairam says
Excellent recipe! I made it last night and it was a big hit. Thanks!
sangamithra parthasarathy says
Hi.. Can I grind sugar along with the mango pulp? Will the outcome be the same?
Geetha says
Wonderful recipe! Was looking for a new variety of sweet and made this, turned out really yummy (used only 1 cup sugar for one cup rava). The kadai was cleaned out in 5 mins 🙂
Raks anand says
Rava will not get cooked along with sugar. So better to first cook rava and then add sugar.
Raks anand says
Thank you 🙂
Sudha Sreedhar says
Hi tried it today and tasted very good....
Unknown says
Wonderful Raji...nice presentation...
Unknown says
Wonderful Raji...nice presentation...
Unknown says
I have been trying to make hotel-style kesary baath for a long time now. But though tasty, I never get the right consistency like how popar hotels make it. Your directions were so detailed and accurate, this is the best sheera i have ever made. Thanks!
Sonia J Joseph says
Made this to satisfy a late night sweet craving. So easy to make and yummy.
Thanks Raks for the recipe
Raks Anand says
Thank you 🙂