Mango Kesari(Sheera)

Looking for a delicious vegan dessert? Look no further than this Vegan Mango Kesari recipe prepared with the king of fruits!

This dessert is made by adding mango pulp to the traditional Rava Kesari recipe.

this 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!

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)

Start by heating the vegan ghee in a pan over medium heat.

Add the semolina to the ghee and fry until it's golden brown.

Add the mango pulp or mango puree and mix well.

Now add the boiling hot water and mix well to avoid lumps.

Add saffron strands and sugar. Mix well and cook for a few more minutes until the sheera is thick and cooked through.

Add a tablespoon of vegan ghee and continue to stir. Repeat 2-3 times.

Add a pinch of salt, crushed cardamom, and roasted cashews. Mix evenly.

Mango Kesari is ready to serve! Enjoy it hot or cold.

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!

Recipe FAQ

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 flavors
• I 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.

You might also like

• Vegan Rava Kesari
• Cabbage Chutney
• Chocolate Semolina Cake
• Vegan Mango Lassi

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📖 Recipe

Mango Kesari (Sheera)

Uma Raghupathi

Mango sheera or mango Kesari is made with semolina, saffron, vegan ghee, sugar, and of course, the main ingredient - Mango pulp.

4.88 from 16 votes

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Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Course :Dessert

Cuisine :Indian

Diet :Vegan

Allergen :Dairy free, Soy free

Difficulty :Easy

Servings 4

Calories 265 kcal

Equipment

• Non Stick Pot

Process Shot

Check above for step-by-step pictures (most of my recipes include pictures)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup semolina - fine rava
• ▢ ¾ cup organic sugar
• ▢ 1 cup mango pulp or puree
• ▢ 3 tablespoon vegan ghee - or avocado oil, corn oil
• ▢ 6 strands saffron or ¼ teaspoon orange food color
• ▢ 3 cup water
• ▢ 3 green cardamoms crushed
• ▢ 2 tablespoon cashews

Cook ModePrevent your screen from going dark

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)
  3 cup water
• ▢
  Start by heating the vegan ghee in a pan over medium heat. Add the semolina to the ghee and fry until it's golden brown.
  3 tablespoon vegan ghee, 1 cup semolina
• ▢
  Add the mango pulp or mango puree and mix well. Now add the boiling hot water and mix well to avoid lumps.
  1 cup mango pulp or puree
• ▢
  Add saffron strands and sugar. Mix well and cook for a few more minutes until the sheera is thick and cooked through. Add a tablespoon of vegan ghee and continue to stir. Repeat 2-3 times.
  6 strands saffron or ¼ teaspoon orange food color, ¾ cup organic sugar
• ▢
  Add a pinch of salt, crushed cardamom, and roasted cashews. Mix evenly.
  3 green cardamoms crushed, 2 tablespoon cashews
• ▢
  Mango Kesari is ready to serve! Enjoy it hot or cold. 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!

Video

Notes

• 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 flavors
• I 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.

YOUR OWN NOTES

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Nutrition

Calories: 265kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

Nutritional information is an estimation only.

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