Mango Kesari (also called Mango Sheera) is a soft, smooth and rich Indian dessert made with semolina (sooji or rava), ghee, sugar, and ripe mangoes. It’s a fruity twist to the traditional Rava Kesari, which is usually made with just sugar and saffron. This version brings in the natural sweetness and aroma of mangoes, making it extra special.
It’s often made during festivals, poojas, vratham days or just when mangoes are in season and you’re in the mood for something sweet and comforting. What I love is that it comes together pretty quickly, usually under 25 minutes and doesn’t need any fancy ingredients. You may have tried Pineapple Kesari or Milk Kesari before, but once you make this mango version, I promise it’ll become one of your go-to recipes during mango season. It’s that good!
Mango Kesari Recipe
Sheera or Sooji halwa is a great Indian sweet made during vratham days or any special occasion. I made this last week to offer sai baba. It is a rich, clean sweet made with semolina. added some mangoes since they are in season right now. Everyone in the family loves it. You can make it in under 20 mins or so. I loved this kesari more than my plain ones, since the mango flavor is perfect in this and made this halwa really tasty.
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About Mango Kesari
I made this Mango Kesari last week as an offering to Sai Baba, and the house smelled like pure heaven. The combination of ghee, roasted rava, and ripe mangoes creates such a cozy feeling like festival vibes even on a regular day. Everyone in my family went for second servings, especially my mom who usually prefers plain sweets.
Why I Love This Recipe - This one brings back strong childhood memories. My mom used to make kesari during every festival , but it was always the plain version with food color. I remember how she would let me stir the rava as she poured in hot water, and I used to feel like such a grown-up. Now when I make Mango Kesari with fresh mango pulp, it's like bringing that old memory back with a modern touch. My little niece also loves this version because it’s sweet and smooth — and she thinks it’s “mango halwa”!
What I love the most is that this recipe doesn't require much prep, and you don’t need condensed milk or food color, the mangoes themselves bring in a beautiful golden hue and natural sweetness. Just basic pantry staples and some ripe mangoes, and you’re good to go.
This is also a great dessert to make if guests are dropping by or when you're craving something quick but indulgent. Plus, since mangoes are in season right now, it’s the perfect time to try this out. Also, I love how this version doesn't need extra flavorings. Just the mangoes do all the work — the flavor is rich but not overpowering. If you have a mango tree at home or someone gives you ripe mangoes, this is such a beautiful way to use them.
Similar Recipes
Rava Kesari
Semiya Kesari
Pineapple Kesari
Poha Kesari
Milk Kesari
Fruit Kesari
Why This Recipe Works
Naturally Sweet and Fruity - The best thing about this mango kesari is how the ripe mangoes themselves do most of the work. They bring in a beautiful natural sweetness, a mild fruity aroma, and a lovely golden-yellow color. So, you don’t need to add much sugar or any artificial flavors to it.
Minimal and Simple Ingredients - Everything that goes into this recipe is usually already sitting in your kitchen shelves. Just semolina (also called rava or sooji), a bit of sugar, some ripe mangoes, ghee, and a few cashews, that's it! No need to run around for any fancy or hard-to-find ingredients. Even beginners can confidently make this.
Quick and Easy - From start to finish, the entire process takes only about 20–25 minutes. You don’t need any long prep or special techniques. It’s just blending, roasting, cooking, and mixing — that’s all. And even if you’re in a hurry, you can pull this off easily.
Works for Every Occasion - Whether it’s a casual Sunday sweet at home or a pooja offering during vratham days, this kesari fits in beautifully. I made this to offer to Sai Baba, and it felt perfect — rich, clean, and traditional. It also makes a great addition to Diwali sweets or any festive meal.
Ingredients
Sooji / Rava / Semolina - This is the base of our kesari, the backbone, really. I usually go for fine rava because it cooks faster and gives that nice smooth, melt-in-the-mouth texture. Just make sure you roast it well in ghee before adding water, or it might stay undercooked.
Sugar :This depends on how sweet your mangoes are. I usually start with 1⁄2 cup of sugar and taste it after adding mango puree, then I decide if I need a little more. It’s always easier to add sugar later than fix an overly sweet dish.
Water : Water helps the rava cook and swell. You can use hot water to speed up the cooking. Some people do add milk, but for mango kesari, I personally prefer water, it lets the mango flavour shine through without getting masked.
Ghee : Can we even make kesari without ghee? This gives the dish its rich texture and that melt-in-your-mouth feel. I use a part of it to roast the cashews and rava, and keep a little aside to pour in at the end for that final glossy finish.
Ripe Mangoes : This is the star of the show. I used alphonso mangoes because they’re naturally sweet and smooth, without too many fibres. You can go with whatever is available, just make sure they’re ripe and flavourful.
Cashews : I roast them in ghee till golden brown and mix them in. They give that nice crunch with every bite. If you like raisins in halwa, you can toss a few of them in along with the cashews.
Hacks
1. Make Mango Pulp Ahead of Time: Got extra ripe mangoes? Just peel, chop, and blend them into a smooth puree and store it in the fridge for 2–3 days or freeze it for longer. This way, when you're in the mood for something sweet or need a quick offering for a pooja, you can make mango kesari in no time without any prep.
2. Non-stick or Heavy Bottomed Kadai Works Best: Kesari has a habit of sticking to the pan, especially if you get distracted for even a few seconds. So, using a good non-stick pan or a thick-bottomed kadai really helps in preventing that burning or sticking.
3. Don’t Rush the Rava Roasting: Take your time while roasting the rava. It might seem boring, but this step is key. Roast it slowly on low flame until it turns lightly golden and smells nutty. If this step is skipped or rushed, the kesari might turn lumpy or taste raw.
4. Add a Pinch of Cardamom (Optional): If you like a mild spice kick or more aroma, just crush 1–2 green cardamom pods and add it while mixing the mango pulp. It gives a slight traditional touch.
5. Want to Avoid Lumps? Always add hot water slowly into the roasted rava and keep stirring continuously. This will help avoid lumps and give you smooth kesari every single time.
Mango Kesari (Step by Step Pictures)
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| Take mangoes |
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| Peel them |
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| cut them |
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| take it in a blender |
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| add sugar |
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| puree till mixed |
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| heat ghee in a kadai |
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| add in cashews |
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| fry till golden |
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| add sooji |
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| roast it gently |
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| cook till it gets light golden |
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| add water |
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| mix well |
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| cook till it thickens |
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| add mango pulp |
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| mix well |
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| cook for few more mins |
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| cook till it is a bit runny..now turn off the heat |
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| See, as it cools it will reach the right texture |
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| Now serve |
Expert Tips
Pick Sweet Mangoes: Use ripe, sweet mangoes for the best flavour. If your mangoes are sour, the kesari won’t taste right even with extra sugar.
Don’t Overcook After Adding Mango: Mangoes have a delicate flavour. If you cook them too long, you might lose that lovely fruity smell and taste. Just cook until the mixture comes together.
Low Flame is Your Friend: Always roast the rava on low heat with patience. It prevents raw taste and helps the texture turn out nice and soft.
Storing Leftovers: If you have any leftovers (rare, but possible 😄), store them in the fridge for 2–3 days. Reheat with a little ghee or a spoon of hot water to make it soft again.
How to Serve It
- Serve it warm or hot on its own — it's lovely that way.
- You can top it with a few mango pieces for extra flair.
- Or, if you’re feeling a little fancy, serve it with a scoop of vanilla ice cream — the combo is amazing!
FAQ
Can I use store-bought mango pulp?
Yes, definitely! If fresh mangoes aren’t available, tinned or store-bought pulp works just fine. Just make sure it’s unsweetened, or adjust the sugar so it doesn’t get too sweet.
Can I skip cashews or ghee?
You can skip or reduce them if you’re looking for a lighter version. But ghee really gives that signature flavor and smooth texture, so I wouldn’t recommend skipping it completely unless needed.
Is this kid-friendly?
Absolutely! Just make sure the mangoes are naturally sweet and not sour, and that the rava is cooked soft without lumps. You can slightly reduce ghee for younger kids or toddlers.
Recipe Variations
Add Cardamom (Elaichi) Powder: A pinch of cardamom gives that familiar halwa aroma. Especially nice if you're making it for festivals or guests.
Use Milk Instead of Water: Want a richer version? Just replace water with milk. I do this during special occasions — it gives the kesari a creamy texture and mild sweetness.
Try Other Fruits: This same method works great with banana, pineapple, or apple puree too. Just make sure to adjust the sugar depending on the fruit’s sweetness.
Add Saffron: For a royal touch, soak a few strands of saffron in warm milk and mix it in towards the end. It adds a lovely color and subtle fragrance.
Mix in Dry Fruits: You don’t have to stick to just cashews — feel free to throw in almonds, raisins, or even grated coconut for more texture and variety.
More Kesari | Sheera Recipes
📖 Recipe Card
Mango Kesari Recipe (Mango Sheera)
Equipment
- Cooking pot
Ingredients
- ½ cup Sooji / Rava / Semolina
- ½ cup Sugar or adjust
- 1 cup Water
- ½ cup Ghee
- 2 large Ripe Mangoes peeled and cubed
- 10 no Cashews
Instructions
- Pre-Prep (Takes around 5 mins) - Start by peeling and chopping two ripe mangoes. Add the chopped mangoes and sugar to a blender and blend until you get a smooth puree. Heat up some water separately, using hot water speeds up the cooking.Keep all the other ingredients ready: rava, ghee, and cashews — it makes things much easier once you start cooking.
- Roasting the Rava (5–6 mins) - Heat ghee in a thick-bottomed pan or kadai. Add cashews and fry them till golden. Take them out and set aside. Now, in the same ghee, add rava and roast on low flame. Keep stirring continuously until it smells nice and turns slightly golden, this step adds so much flavor and prevents a raw taste later.
- Cooking the Base (5–7 mins) - Slowly pour in the hot water while stirring. Be careful, it may splutter a bit. Mix well and continue to stir so that there are no lumps. Let it cook on low heat until the rava absorbs all the water and becomes soft. You’ll see it thicken, that’s what we want.
- Adding the Mango Puree (Final 5 mins) - Now add the mango puree to the cooked rava and stir it in. Keep the flame low and mix everything well. Let it cook for a few minutes more, just until the mixture thickens a bit more and looks glossy. Add in the fried cashews, mix once, and turn off the flame. Let it sit for 5–10 minutes, it’ll thicken and set nicely as it cools.
Notes
How to Serve It
- Serve it warm or hot on its own — it's lovely that way.
- You can top it with a few mango pieces for extra flair.
- Or, if you’re feeling a little fancy, serve it with a scoop of vanilla ice cream — the combo is amazing!
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Anupama kumar
Hi Aarthi, which type of mangoes did you use for this kesari ?
Aarthi
I used sapata mangoes. I think it is the name
Pavithra K
Wow mouth watering... 🙂
Anonymous
As usual awesome
LOVE
I m gonna try this one...looks delicious... Mmmmmmm...mouth watering
Anonymous
Mouth watering 👍
Leelavati Sabale
tried it - used alphonso mangoes 🙂