Mango sheera | Mango kesari | Mango halwa | How to make mango sheera

Mango sheera aka mango kesari is an exclusive collection of Indian mango dessert recipes. It is one of the most popular summer dessert recipes which is frequently prepared in the subcontinents of India. Its sweet, tender, rich, fruity flavoured and utterly scrumptious. This super easy mango halwa is the amalgamation of ghee roasted rava or semolina, water, sugar and mango pulp with some optional ingredients like saffron, cardamom powder and dry fruits. It is mostly relished as dessert after lunch but can also be served as a sweet snack.

Indian sweet recipes play a vital role in Indian culture. For Indians, any festival or ceremony is incomplete without sweets. Whenever we Indians crave for something sweet and want to prepare something quickly at home then the first thing which comes to our mind is sooji ka halwa or semolina pudding because semolina aka sooji or rava is the handiest ingredient which is always present in any Indian kitchen pantry throughout the year. Whether its north or south India, it does not matter, sooji ka halwa or sheera is prepared all over the nation. Mango sheera is the exotic variation of the classic Indian dessert recipe which is perfect for celebration of occasions during summer.

About the recipe
Tips and Suggestions
How to make Mango Sheera (step wise photos)
Recipe Card

Mango sheera is basically a variation of classic Indian sweet recipe sooji ka halwa or rava kesari which is crazily popular during summer season when mangoes are easily available in market. The addition of delicious mango pulp into the sheera or kesari makes it exotic and refreshing. In this preparation, semolina is roasted in ghee thoroughly and then cooked in mango pulp, water and sugar till soft. Addition of flavouring agent like cardamom powder, saffron and dry fruits are completely optional.

Mango sheera is prepared all over India in different ways using different techniques or different composition of ingredients. There is no hard and fast rule to prepare it and in every way it tastes luscious. This mango dessert recipe is known by different names in the different subcontinents of India. In north, it is known as mango halwa or mango ka halwa. In east, it is popular as aam sooji. In south, it is known by mango kesari or mango rava kesari and in few parts of south like Karnataka and Andhra it is popular as mango rava sheera or simply mango sheera.

According to me, summer in India is always woeful. Heaty days, scorching sun and lots of sweat. Since childhood, the only two things which make my summer days exciting are mangoes and one month’s school vacation. I am pretty sure many of you have the same feelings for summer like me.

Indians have unconditional love for mangoes since ages and the whole nation waits for summer to have the delight. During summer, when different varieties of mangoes are easily available in the market, whether it is raw or ripe, many seasonal dishes, condiments, desserts and beverages are prepared in every house and here I am not an exception. Every year, I try different varieties of desserts and beverages with sweet, juicy and ripe mangoes and mango sheera aka mango kesari is one of them.

Mango sheera is a super simple and quick recipe which requires minimal ingredients to get prepared. The difficulty level of cooking this mango dessert is low and is perfect for a novice. All the ingredients required to prepare the dish are easily available in any Indian kitchen pantry. This mango halwa is a full proof recipe, and nothing can go wrong with it. The best part of the recipe is that it can be doubled or tripled in quantity by increasing the ingredients in same proportions without investing any extra effort or time. Mango kesari aka mango rava kesari could be a perfect dessert option for any small party or get together during summer.

When I prepared this mango dessert recipe for the first time, my family just loved it and admired my cooking skill. Now it has become compulsory to prepare this quick and easy mango kesari at least twice in every year.

Mango sheera with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you on your first attempt. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

Mango: The primary ingredient of the indian mango dessert recipe which adds flavour, taste and colour to the recipe. If you don’t have fresh mango then don’t hesitate to use canned mango pulp.

Semolina or rava: The second most primary ingredient of the recipe which provides body and texture to the dish.

Clarified butter or ghee: It is used to roast the semolina to resist the mango sheera to become sticky or soggy. Unflavoured oil can also be used instead of ghee, but the usage of ghee makes the recipe tastier and aromatic.

Sugar: It adds sweetness to the dessert. Grated jaggery or unrefined sugar can also be used instead of regular sugar.

Water: It is used to cook the semolina or rava till soft. Milk can also be used instead of water for richer version. But add the mango pulp at the stage when the rava has absorbed the milk completely.

Flavouring agents: Saffron streaks and cardamom powder is used for the recipe. Both induces a nice aroma to the dish. Addition of flavouring agents are completely optional. You can skip them or use either of them.

Dry fruits: Dry fruits of your own choice can be added to the recipe but it’s completely optional. I have used raisin and cashew nuts for the recipe.

• For perfect mango sheera or mango kesari, the proportion of measurement is very important. Always use 1:1:1 proportion of semolina : mango pulp : sugar for the recipe.
• Always use sweeter variety of mangoes that have less fibre. The sweeter mangoes help to use less sweetener for the recipe and mangoes with less fibre gives better texture to the Mango sheera recipe.
• Don’t use mango chunks for the recipe. Make pulp of it in blender for better flavour, taste and colour of the mango kesari.
• If you don’t have freshy mangoes to prepare mango pulp, then you can use canned mango pulp too.
• Roast the rava or semolina properly until a nice nutty aroma comes out of it or else your mango halwa will become sticky and soggy.
• Try to use desi ghee aka clarified butter to roast the semolina. It induces nice flavour and enhances the taste of the mango sheera.
• Mix the roasted semolina quickly in small portions into the boiled water mango pulp mixture and stir it continuously so that no lumps can occur.
• Add the sugar when the semolina or rava gets cooked completely or else the semolina will become chewy.

To prepare the mango sheera aka mango kesari, first wash the mangoes thoroughly and pat them dry. Then cut the mangoes and scoop out the fleshes from the skin with a spoon or knife. Transfer the mango chunks into the jar of a blender. Close the lid and pulse it to a smooth puree. Keep it aside.

Take a pan and add clarified butter aka ghee into the pan and allow it to melt completely. Then add the cashew nuts and fry them till golden in colour and keep them aside on a separate plate. Add raisins and fry them till they plump up in the ghee and then strain them and keep them aside on a separate plate.

Now, add the semolina aka sooji or rava into the pan and fry them evenly until each grain gets separated from each other and makes sound during the time of stirring and a nice nutty aroma comes out of it. But be careful so that the semolina does not change its colour from white. Fry the semolina in low to medium low flame for even cooking for around 6-8 minutes.

On the other hand, take another pan and add water into it to boil. Add few saffron streaks into the water and allow the water to boil completely. Then add the mango pulp into the water and give a nice stir. Allow the mixture to boil and then put the flame in low.

Add the roasted semolina aka rava into the boiled water-mango pulp mixture in small portions at a time and mix it quickly so no lumps can occur. In this way, mix all the roasted semolina into the mixture and stir it until it thickens and comes to a porridge-like consistency. Cover the pan and cook it in low flame for another 2-3 minutes until the rava gets cooked completely.

Add sugar into the pan and mix it quickly. Initially, the sugar will melt and the mango halwa will become slightly runny. The mango sheera will thickens a bit after cooling down so cook it according to your desired consistency. Add some ghee at this stage and give a nice mix. Cook it until the mango sheera gets separated from the pan.

At the final stage of cooking, add cardamom powder and give a nice mix. Then switch off the flame and add the roasted raisin and cashew nuts on the top and mix it well.

Your mango rava kesari is ready to serve. Serve it warm or at room temperature to enjoy its best taste.

Many Indian mango dessert recipes have already been shared in my previous posts. You can check few of them like

Mango Sandesh
Mango phirni
Mango cake

..And Many more…

1 cup = 250 ml

• ¾ cup Mango chunks or ½ cup Mango pulp (Alphonso or any sweet variety of mango)
• ½ cup Semolina (Rava or Sooji)
• ½ cup Sugar
• 1½ cup Water (Add more if needed)
• 1 pinch or 10-12 Saffron streaks (Kesar)
• ¼ teaspoon Cardamom powder (Elaichi powder)
• 1 tablespoon Raisins
• 10-12 Cashew nuts
• 3 tablespoons Clarified butter aka Ghee

1. Wash the mangoes thoroughly and pat them dry. Then cut the mangoes lengthwise into three pieces of 1/3rd width. The middle piece contains the stone. Grab the fleshy sides and insert knife in it just above the skin and make Criss cross cuts. Then scoop out the pieces with a spoon or knife.
2. Transfer the mango chunks into the jar of a blender. Close the lid and pulse it to a smooth puree. Keep it aside.
3. Take a pan and add 2 tablespoons clarified butter aka ghee into the pan and allow it to melt completely.
4. Add 10-12 cashew nuts into the pan and fry them till golden in colour and keep them aside on a separate bowl. Then add 1 tablespoon raisins and fry them till they plump up in the ghee and then strain them and keep them aside.
5. Now add ½ cup semolina aka sooji into the same pan and fry them evenly until each grain become crunchy and get separated from each other. A sound will occur during the time of stirring and a nice nutty aroma will come out of it. Fry it in low to medium low flame for around 6-8 minutes. Be patient at this stage because in high flame the rava may burn and would not get roasted evenly.
   Note: Frying the semolina properly is very important or else the sheera will become sticky.
6. On the other hand, take another pan and add 1½ cup of water into it to boil.
7. Add 10-12 saffron streaks into the water and allow the water to boil completely.
8. Add ½ cup mango pulp into the water and give a nice stir. Allow the mixture to boil and then put the flame in low.
9. Add the roasted semolina (step 6) into the boiled water-mango pulp mixture in small portions at a time and mix it quickly so that no lumps can occur. In this way, add all the roasted semolina into the mixture and stir it until it thickens and come to a porridge-like consistency.
10. Cover the pan and cook it in low flame for another 2-3 minutes until the rava gets cooked completely.
11. Add ½ cup sugar into the pan and mix it quickly. Initially, the sugar will melt and the mango halwa will become slightly runny.
12. Add 1 tablespoon ghee at this stage and mix it evenly. Cook it until the mango sheera gets separated from the pan.
13. At the final stage of cooking, add ¼ teaspoon of cardamom powder into the pan and give a nice mix.
14. Switch off the flame and add the roasted raisin and cashew nuts (Step 4) on the top and mix it well. Your mango sheera is ready to serve.

Transfer the mango sheera aka mango kesari into serving bowls or on serving plates. Serve it warm or at room temperature to enjoy its best taste. Serve this palatable Indian mango dessert recipe after lunch or as a sweet snack to your friends, relatives, family and enjoy the summer delight.

Mango sheera | Mango kesari | Mango halwa | How to make mango sheera

Serves: 4 Prep Time: 5 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: NA calories NA fat

Rating: 3.5/5

( 2 voted )

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Ingredients

1 cup = 250 ml

• ¾ cup Mango chunks or ½ cup Mango pulp (Alphonso or any sweet variety of mango)
• ½ cup Semolina (Rava or Sooji)
• ½ cup Sugar
• 1½ cup Water (Add more if needed)
• 1 pinch or 10-12 Saffron streaks (Kesar)
• ¼ teaspoon Cardamom powder (Elaichi powder)
• 1 tablespoon Raisins
• 10-12 Cashew nuts
• 3 tablespoons Clarified butter aka Ghee

Instructions

1. Wash the mangoes thoroughly and pat them dry. Then cut the mangoes lengthwise into three pieces of 1/3^rd The middle piece contains the stone. Grab the fleshy sides and insert knife in it just above the skin and make Criss cross cuts. Then scoop out the pieces with a spoon or knife.
2. Transfer the mango chunks into the jar of a blender. Close the lid and pulse it to a smooth puree. Keep it aside.
3. Take a pan and add 2 tablespoons clarified butter aka ghee into the pan and allow it to melt completely.
4. Add 10-12 cashew nuts into the pan and fry them till golden in colour and keep them aside on a separate bowl. Then add 1 tablespoon raisins and fry them till they plump up in the ghee and then strain them and keep them aside.
5. Now add ½ cup semolina aka sooji into the same pan and fry them evenly until each grain become crunchy and get separated from each other. A sound will occur during the time of stirring and a nice nutty aroma will come out of it. Fry it in low to medium low flame for around 6-8 minutes. Be patient at this stage because in high flame the rava may burn and would not get roasted evenly.

Note: Frying the semolina properly is very important or else the sheera will become sticky.

6. On the other hand, take another pan and add 1½ cup of water into it to boil.
7. Add 10-12 saffron streaks into the water and allow the water to boil completely.
8. Add ½ cup mango pulp into the water and give a nice stir. Allow the mixture to boil and then put the flame in low.
9. Add the roasted semolina (step 6) into the boiled water-mango pulp mixture in small portions at a time and mix it quickly so that no lumps can occur. In this way, add all the roasted semolina into the mixture and stir it until it thickens and come to a porridge-like consistency.
10. Cover the pan and cook it in low flame for another 2-3 minutes until the rava gets cooked completely.
11. Add ½ cup sugar into the pan and mix it quickly. Initially, the sugar will melt and the mango halwa will become slightly runny.
12. Add 1 tablespoon ghee at this stage and mix it evenly. Cook it until the mango sheera gets separated from the pan.
13. At the final stage of cooking, add ¼ teaspoon of cardamom powder into the pan and give a nice mix.
14. Switch off the flame and add the roasted raisin and cashew nuts (Step 4) on the top and mix it well. Your mango sheera is ready to serve.