Name: Vibrant Mango Kesari: A Delectable Indian Semolina Dessert
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 large Mango (peeled, ripe); 1/2 cup Sugar (or as per preference); 1 cup Semolina ((suji or sooji)); 1 cup Water; 1/2 cup Ghee ((desi ghee)); 2 Tbsp Raisins; 2 Tbsp Cashews (broken)

Vibrant Mango Kesari: A Delectable Indian Semolina Dessert

25 minutes

670 reads

4.41 from 5 votes

Desserts Indian South Indian

About Vibrant Mango Kesari: A Delectable Indian Semolina Dessert

Transport yourself to the tropics with the vibrant flavors of Mango Kesari! This easy Indian dessert, also known as Mango Sheera, is a symphony of creamy semolina, sweet ripe mango, and fragrant ghee, punctuated by the satisfying crunch of cashews and raisins.

Made with fresh mango for the purest taste, this traditional South Indian treat is both simple and elegant. Perfect for celebrations, holidays, or a quiet weeknight indulgence, it's a guaranteed crowd-pleaser.

Follow our easy step-by-step instructions and experience the melt-in-your-mouth texture that makes this dish truly unforgettable. You'll be making this bright and delicious dessert again and again!

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Recipe Time & More

Prep5

Cook20

Total25

Calories584 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy Sweet

Ingredients

Mango Puree

▢ 1 large Mango peeled, ripe
▢ 1/2 cup Sugar or as per preference

Kesari Base

▢ 1 cup Semolina (suji or sooji)
▢ 1 cup Water
▢ 1/2 cup Ghee (desi ghee)

Garnish

▢ 2 Tbsp Raisins
▢ 2 Tbsp Cashews broken

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Instructions

In a blender, combine the ripe mango and sugar.
Blend until smooth to create a vibrant mango puree.
Heat the ghee in a pan over medium heat. Add the cashews and sauté until golden brown. This adds a rich, nutty flavor and pleasing texture to the Kesari.
Add the raisins and stir for about a minute until they plump up. Remove the cashews and raisins from the pan and set aside.
Add the semolina to the same pan and roast over low heat for 3-4 minutes, stirring constantly, until fragrant and lightly golden. Roasting the semolina deepens its flavor and ensures a smooth texture in the final dish.
Carefully pour in the water and mix well to avoid lumps. Cook, stirring continuously, until the mixture thickens. This creates the base of the Kesari.
Add the mango puree and mix thoroughly. Continue to cook for a few minutes until the Kesari reaches a pudding-like consistency, but is not completely dry.
Remove from heat and allow to cool slightly. Gently fold in the toasted cashews and raisins.
Serve warm or chilled. For a beautiful presentation, you can scoop the Kesari into muffin cups or small bowls.

Recipe Notes

Good To Know

To intensify the mango flavor, stir in a few tablespoons of homemade mango pulp at the end of cooking, along with diced fresh mango for bursts of juicy texture.
Roast the semolina on a low flame until it turns aromatic and just starts to change color—this prevents lumps and ensures a fluffy, melt-in-the-mouth Kesari.
For an extra layer of aroma, add a pinch of cardamom powder or a few saffron strands soaked in warm milk during the final stirring stage.
If serving for a festive occasion, press the warm Kesari into greased molds or small bowls, then invert onto a plate to create beautiful, individual servings garnished with toasted cashews and raisins.

Expert Tips

For a richer flavor, use ghee instead of oil when roasting the semolina.
Adjust the sugar quantity to your preference, depending on the sweetness of the mangoes.
Don't overcook the Kesari. It should be moist and fluffy, not dry or sticky.

Storage Instructions

Store leftover Kesari in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave or on the stovetop before serving.