Mango Kesari (Sheera)

4.88 from 16 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Soy free

Difficulty: Easy

Servings:

Calories: 265kcal

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!

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.