If you are not following me on Instagram; then you wouldn’t know that I was recently flooded with mangoes…literally!🤭
Just when I was ready to move on and think of life beyond mangoes…my bestie brought me a big bag full of mangoes from her family farm that her mom-in-law lovingly planted in the outskirts of Bangalore and personally took care of for a long time. Years later, the daughters-in-law look after it now with the addition of an organic milk dairy. Best part of their mangoes is, just when the mangoes in the market start vanishing, their trees start yielding fruit.
To add to this, the acquaintance from whom I purchase organic mangoes; messed up my order & sent few kilos extra mangoes that arrived a day after.🙆🤣
Okay, my mango story doesn’t end here. Another friend of ours with whom we’ve been visiting Bangalore’s popular Lalbagh mango mela since couple of years, asked last night if we wanted to go today to get some mangoes… I couldn’t say “No” nor go! I’m overloaded with mangoes and I’m thinking this is certainly too much!😂🤣😆
Mango kesari is a South Indian delicacy and it is all the more special because mangoes are a seasonal fruit and you want to make the most of it while they are available fresh. It is very similar to Pineapple Kesari and very simple, quick and easy to make.
Recipe serves 3
- Semolina – 1/2cup
- Mango pulp – from 1 mango
- Ghee – 2tbsp
- Cashew nuts – 10, halved
- Raisins – 1tbsp
- Saffron – A pinch, soaked in 1tbsp warm milk. A few for garnishing.
- Milk – 3/4cup, warm
- Water – 1/2 to 3/4cup, warm
- Sugar – 1/3cup
- Cardamom – 1, powdered
- In a wok, dry roast semolina on low heat until it is golden brown and aroma starts emanating. Keep aside.
- Heat 1tbsp ghee in the same wok. Sauté cashew nut halves until they are golden brown. Add raisins and sauté. Turn off heat. Note: Raisins cook very fast. Keep the toasted dry fruits aside.
- Transfer semolina to the wok and add the mango pureé & saffron soaked in milk. Mix well.
- Add warm milk and mix well such that no lumps remain.
- Add the remaining ghee and warm water. Mix well, cover and cook for a few minutes until the semolina is cooked well and all the water is used up. Keep stirring in between.
- Add sugar, cardamom, dry fruits and mix well. Adding sugar will change its consistency. Cook for another 2-3 minutes and turn off heat. Serve hot or at room temperature.
Add small mango chunks at the end and mix well. This adds an interesting dimension to mango kesari.
- Dry fruits can also be dry roasted/toasted in ghee along with semolina.
- Adding dry fruits at the end ensures that they are crunchy when served.
- The moisture in the mango sheera will maintain it soft for atleast 2-3 hours before serving.
- It can be refrigerated and stored for 1 to 2 days. Warm it in microwave for a minute with a cup of water on side. Alternatively, heat on low flame for ghee to melt and revert the mango sheera to its original consistency.
If you happen to try this Mango Sheera Recipe, leave a comment, let me know how it turned out.
Also, try other Mango recipes
Mango -Vanilla Parfait
Konkan Style Raw Mango Curry
Mango Milk Shake
Tropical Mango & Passion Fruit whip
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