Mango Kesari Recipe – Sharmis Passions

Mango Kesari is a delicious sweet made using mango puree in the regular cooking of kesari. This kesari has a natural vibrant color and fruity flavor. It is basically the regular rava kesari but with mango puree added which makes it more delicious and refreshing. The taste is fruity, mildly tangy from mango yet rich because of ghee and saffron.

This kesari is very simple to make and hardly takes time, but the result feels so special. You can prepare it for breakfast along with idli or dosa, serve it during functions, or even make it as a quick sweet when sudden craving hits. I always feel mango desserts are unbeatable during summer, and this kesari is surely one of them.

About Mango Kesari

Mango Kesari or Mango Sheera, is one the easiest mango sweet that you can make. Now its mango season and you get all varieties of mangoes available in the market. I love all types of kesari varieties and now this mango kesai has topped my favs list.

Kesari is a very common South Indian sweet made using rava, sugar and ghee. Mango Kesari is a variation where mango pulp is added which adds a fruity variation. This not only gives flavor but also a beautiful golden yellow shade without adding any food color.

The recipe needs very few ingredients and the process is straight forward. First the rava is roasted slightly, then cooked with water, and later mango puree is mixed in to get the fruity taste. Finally ghee and nuts are added which make it rich. The kesari texture should be soft but not sticky.

This recipe is that it can be easily doubled or tripled for parties and family gatherings. It not only looks colorful on the table but also everyone likes it because of the mango twist. When mangoes are plenty and you want to try something other than juice or milkshake, this kesari is a wonderful idea.

I usually make Mango Kesari whenever good ripe mangoes are in season. Neelam variety works great but you can try with any less fibrous sweet mangoes. Mango Kesari is a good alternate to the regular kesari and commonly made for special breakfast, occasions and to quench sudden sweet cravings.

Mango Kesari Ingredients

• Rava / Sooji – I have used fine rava and roasted it in ghee till raw smell goes off. This step is quite important because it helps the kesari turn fluffy and not sticky. If you skip roasting, sometimes the texture comes out little lumpy.
• Ghee – Ghee gives rich taste and shiny finish which makes kesari look tempting. I always feel good amount of ghee makes it melt in mouth, but you can adjust depending how soft you like.
• Water – This is the main liquid that cooks rava. Adding hot water really helps to avoid lumps and gives smooth texture.
• Mango – I just pureed mango and added. It gives natural sweetness, fruity smell and that golden yellow color to kesari which looks very nice.
• Sugar – I added this for sweetness, you can adjust this on how sweet your mango is. Sometimes if mango is too sweet, you need less.
• Cashews – I fried them in ghee, it adds crunch and nutty flavor in every bite.
• Saffron – I added few strands which gives mild aroma and color. I feel mango and saffron combo tastes so rich and makes kesari stand out.

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How to make Mango Kesari Step by Step

1.Heat half of ghee in a pan add rava and roast for just 2 minutes in low flame, Set aside.

2.Take mango, sugar, saffron and cardamom in a mixer and blend it to a smooth paste. Measure and set aside .It came to almost ¾ cup.

3.Heat water in a pan when it starts to boil add roasted rava. Cook in low flame.

4.Cook until it becomes soft and slightly dry.

5.At this stage add mango sugar mixture. Again it will become goey. Keep stirring to avoid lumps.

6.Add remaining ghee reserving just a teaspoon for frying cashews, cook covered in low flame for 3 minutes.

7.Fry cashews in ghee till golden brown and add it to the kesari. When it forms a mass and comes together then switch off.

Serve hot / warm with cashews garnished, heaven!

Expert Tips

• Rava roasting – I always roast rava for few minutes in ghee. It removes raw flavor and gives nice aroma and texture.
• Mango choice – I have used Neelam mango. You can use Alphonso or any sweet variety with less fibre.
• Sugar adjust – You can taste your mango and then adjust sugar. Some mangoes are naturally very sweet, so add less.
• Texture – Cook till kesari comes together and leaves sides of pan. I usually cook covered for few minutes so it sets nicely.
• Nuts – You can add cashews, almonds or even raisins fried in ghee. I have used cashewnuts here.

Serving and Storage

This recipe taste best when served hot with a drizzle of ghee on top. It can also be served warm during breakfast or as a sweet after meal.

For occasions, garnish with extra saffron strands and chopped nuts to make it look rich. You can store Mango Kesari in a container at room temperature for a day.

FAQS

1.Can I make it without saffron?

Yes you can, but saffron gives lovely fragrance and that nice yellow color which matches very well with mango flavor.

2.Why my kesari turned lumpy?

You should add rava slowly with constant stirring to avoid lumps. Keep stirring continuously.

3.Which mango is best for kesari?

I prefer Neelam or Alphonso. Use ripe, less fibrous mango so the kesari comes smooth.

4.Can I use mango pulp from tin?

Yes you can if fresh mango is not available. But reduce sugar as tinned pulp is already sweetened.

5.Can I add cardamom?

Yes you can. Cardamom gives good flavor, but I personally like saffron with mango.

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