Mango Sooji Kesari

Ever dreamt of a dessert that tastes like pure sunshine and costs almost nothing to make? 

This Mango Sooji Kesari—also known as Mango Sheera or Mango Rava Kesari—blends ripe mango, semolina (sooji), and fragrant saffron into a luscious, golden-hued pudding that’s perfect for beating the heat.

A Sweet Slice of South Indian Festivity

Kesari (literally “saffron”) traces its roots to temple offerings and festive feasts across South India, where semolina pudding is flavored with ghee, nuts, and a pinch of saffron. 

In Maharashtra it’s called sheera, in Karnataka rava kesari, and here we give it a tropical upgrade by folding in fresh mango puree. Think of it as aamras meets halwa—two beloved traditions combining into one showstopper dessert.

Why You’ll Love This Mango Sheera

• Vibrant color & aroma: Mango and saffron paint it a sunset gold.
• Quick & fuss-free: Ready in under 30 minutes with pantry staples.
• Textural delight: Creamy semolina punctuated by crunchy cashews and plump raisins.
• Naturally seasonal: Celebrate summer’s king of fruits in every spoonful.

Ingredient Breakdown: Flavor & Function

• Ripe Mango Puree: The heart of the dish—brings sweetness, tropical tang, and that gorgeous hue.
• Semolina (Sooji/Rava): Provides body and a silky, pudding-like texture when gently roasted.
• Ghee: Adds nutty richness and helps the semolina toast evenly.
• Cashews & Raisins: Offer buttery crunch and sweet bursts of texture.
• Sugar: Sweetens uniformly—adjust based on your mango’s ripeness.
• Cardamom Powder: Warm, floral spice that balances the sweetness.
• Saffron Strands: Infuse subtle floral notes and a deeper golden color.
• Water: The cooking medium—helps semolina swell to perfect creaminess.

🌿 Vegan Swap: Replace ghee or butter with coconut oil or vegan butter and use organic or certified vegan sugar.

Here’s How It All Comes Together

Start by pureeing your mango—no need for fancy sieves, just blitz until silky. In a clean pan, dry-roast the semolina over medium heat until it turns golden and fragrant, then set aside. In the same pan, melt ghee and toast cashews until golden, then briefly fry raisins until they puff. Remove and reserve.

Next, bring water to a boil in that pan. Stir in the roasted semolina, mixing continuously so no lumps form. Once the semolina has absorbed the water and thickened, stir in the mango puree and cook for a few more minutes until the mixture comes together. Add sugar, stirring until fully dissolved, then sprinkle in cardamom powder.

Finally, fold through ghee, saffron strands, toasted nuts, and raisins. Cook for a few more minutes until the kesari releases from the pan and forms a thick mass.

💡 Pro Tip: Always dry-roast your semolina until it just starts to turn golden—it eliminates any raw taste and makes the final texture luxuriously smooth.

What Goes Along

• Fresh Fruit Slices: Mango, strawberry, or kiwi for a colorful contrast.
• Vanilla Ice Cream: A scoop on top turns it into a dreamy a la mode dessert.
• Masala Chai: The warm spice notes complement the sweet saffron and mango.

How to Serve

Spoon warm kesari into serving bowls and garnish with extra nuts and a strand of saffron. It’s equally delicious at room temperature, making it great for buffets or picnics.

Packing & Party Prep

• Make-Ahead: Prepare sheera up to its final thickening step, then cool and reheat gently with a splash of water.
• Storage: Keeps in the fridge for up to 3 days—just reheat before serving.
• Bulk Batches: Double or triple the recipe in a wide, heavy pan to ensure even cooking, then portion into individual cups for easy serving.