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Mango Kesari

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Savour the exotic flavours of Mango Kesari—a luscious blend of semolina, mango pulp, and ghee. It's an irresistible dessert with a hint of crunch from cashews and raisins.

Mango Kesari, a dessert that captures the essence of summer, is a symphony of semolina, mango pulp, and ghee. Elevate your culinary journey with this delightful creation.

About the Recipe

Mango Kesari is not just a dessert; it’s a celebration of tropical flavours. The amalgamation of semolina, mango pulp, and ghee creates a comforting and exotic dessert.

Why You Will Love This Recipe

This dessert is a burst of mango goodness combined with the richness of ghee and the nutty crunch of cashews. Mango Kesari promises a heavenly experience for your taste buds.


Mango Kesari

Mango Kesari


Cooking Tips

To enhance the flavour, roast the semolina in ghee until golden. The addition of mango pulp, milk, and sugar should be gradual, ensuring a smooth and velvety texture.

Cultural Context

Mango Kesari has its roots in South Indian cuisine, where the abundance of mangoes is celebrated during the summer season. It often graces festive occasions, adding a touch of sweetness to the festivities.

Serving and Storing Suggestions

Serve Mango Kesari warm, garnished with fried cashews and raisins, for an enticing dessert experience. Leftovers can be refrigerated for a delightful chilled treat.

Other Similar Recipes

Explore the world of Indian desserts with Gulab Jamun, or try the fruity delight of Mango Lassi for diverse flavours.

Nutrient Benefits

Mangoes are rich in vitamins and antioxidants, adding a nutritional boost to this delectable dessert. Combined with semolina’s energy and ghee’s goodness, it’s a treat for the senses.

Mango Kesari
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Mango Kesari

Savour the exotic flavours of Mango Kesari—a luscious blend of semolina, mango pulp, and ghee. It's an irresistible dessert with a hint of crunch from cashews and raisins.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Indian


  • 1 cup Mango Pulp
  • 2 cups Rava (Semolina)
  • 2 cups Milk
  • 2 cups Sugar
  • 2 cups Water
  • 1 tbsp Cashew Nuts
  • 2 tsp Raisins
  • 100 ml Ghee


  • Heat a little ghee in a pan over medium flame.
  • Add semolina (rava) and cook until golden. Remove and set aside.
  • Add more ghee to the same pan. Fry cashew nuts and raisins for a minute and remove.
  • Mix mango pulp, milk, water, and sugar in a pan. Place it over a low-medium flame.
  • Stir well and clear when it starts to bubble, or the sugar fully dissolves.
  • Heat a deep pan over a medium flame. Add semolina and enough water.
  • Simmer until the semolina is cooked and the water has almost evaporated.
  • Add the mango pulp mixture and stir well.
  • When it starts to thicken, could you remove it from the flame?
  • Garnish with fried cashews and raisins. Serve.

Frequently Asked Questions

Can I use any variety of mango for Mango Kesari?

Absolutely! Experiment with different mango varieties to explore unique flavour profiles. Alphonso mangoes, known for their sweetness, are a popular choice.

What makes Mango Kesari different from regular Kesari?

Mango Kesari is infused with the tropical goodness of mango pulp, imparting a distinct flavour and vibrant colour, setting it apart from the traditional Kesari.

Can I replace ghee with a healthier alternative in Mango Kesari?

While ghee adds a rich flavour to the dessert, you can use alternatives like clarified butter or coconut oil for a different twist. Each option brings its unique taste.


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