Mango Sheera Recipe: A delectable Mango Kesari or Halwa, this Semolina Mango Pudding is a delightful vegan Indian dessert.
Whip up this 20-minute, one-pan treat using canned mango puree. It’s easily adaptable to be oil-free and gluten-free, making it a versatile choice for everyone.
Pin this Recipe now!

Jump to Recipe

Mango Sheera: A Sweet Celebration of Flavors and Festivals

As the vibrant hues of spring paint the world around us, India comes alive with the joyous festival of Holi, celebrated this year on March 24th. Holi is more than just a festival of colors; it’s a tapestry woven with cherished memories, laughter, and an abundance of delicious food. I vividly recall my childhood Holi celebrations, a delightful chaos of siblings, cousins, and even second cousins—a grand troupe of over 25 tweens and teenagers, armed with pichkaris (water guns) and buckets brimming with colored water. We’d chase each other, spraying vibrant streams of color from head to toe, losing ourselves in the moment’s pure joy. While as children, the deeper significance often eluded us, Holi truly marks the arrival of spring, heralding warmer, longer days filled with fun and new beginnings. To all who are celebrating, Happy Holi! And for a touch of Bollywood nostalgia, why not indulge in some classic Holi songs today?

No Indian festival, especially Holi, is complete without a lavish spread of festive delicacies. From savory snacks and appetizers to an array of tantalizing sweets, food plays a central role in bringing families and communities together. Among these culinary treasures, the Mango Sheera holds a special place. This thick, luscious pudding, often referred to as Mango Kesari or Mango Halwa, is a delightful blend of semolina and sweet mango puree. It’s a comforting, rich dessert that perfectly captures the essence of spring and the sweetness of ripe mangoes.

What is Mango Sheera (Kesari/Halwa)?

Mango Sheera is a popular Indian dessert, a type of semolina pudding infused with the irresistible flavor and vibrant color of mangoes. The name “Sheera” is common in Western India, while in Southern India, it’s widely known as “Kesari,” and in other parts, it might be called “Halwa.” Despite the different names, the core concept remains the same: a rich, melt-in-your-mouth sweet made by roasting semolina (rava/sooji) in ghee (or oil for a vegan version), then cooking it with water or milk, sugar, and, in this special recipe, luscious mango puree. The result is a fragrant, tender pudding with a beautiful golden hue and an intoxicating mango aroma.

For this recipe, I often opt for high-quality canned Kesar or Alphonso mango puree. These varieties are renowned for their intense flavor and natural sweetness. It’s important to note that canned mango puree often contains added sugar, so you might find yourself needing little to no additional sweetener. If you’re fortunate enough to access fresh, perfectly ripe tropical mangoes, particularly varieties like Kesar or Alphonso from India, your Sheera will reach unparalleled heights of flavor. There’s truly nothing quite like the experience of savoring a truly fresh, juicy Indian mango. Whether you choose fresh pureed mangoes or a convenient canned option, ensure they are ripe and of good quality for the best results.

Why You’ll Adore This Vegan Mango Sheera Recipe

This Mango Sheera recipe isn’t just delicious; it’s also incredibly convenient and versatile. Here’s why it’s bound to become a favorite in your kitchen:

• Quick & Easy: Ready in just 20 minutes from start to finish, this dessert is perfect for last-minute cravings or unexpected guests.
• One-Pan Wonder: Minimize cleanup with this single-pan recipe, making your cooking experience even more enjoyable.
• Naturally Vegan: Crafted without any dairy products, it’s a wonderful treat for those following a vegan diet or looking for plant-based options.
• Adaptable for Dietary Needs: Easily made oil-free by dry roasting the semolina and nuts, and gluten-free by substituting semolina with rice flour or Idli rava.
• Rich Mango Flavor: Packed with the tropical goodness of mangoes, offering a burst of sunshine in every bite.
• Perfect for Festivals: A traditional Indian sweet that is ideal for Holi, Diwali, or any special occasion, bringing authentic flavors to your celebration.
• Simple Ingredients: Uses readily available ingredients, particularly canned mango puree, making it accessible year-round.

The simplicity and speed with which this pudding comes together make it an absolute winner. You can also customize it further by stirring in fresh mango pieces or other fruits for added texture and flavor.

More Festive Holi Delights from the Blog

Looking for other delicious recipes to complement your Holi celebrations? Here are some fantastic vegan Indian sweets and beverages from the blog:

• Kesar Pista Milk Shake – A creamy, fragrant saffron pistachio milk shake.
• Kesar Peda – Saffron-infused almond fudge cookies, a truly decadent mithai.
• Besan Burfi – A rich chickpea flour fudge, dairy-free and delightful.
• Vermicelli Kheer Pudding – A sweet and creamy vermicelli pudding.
• Mango Burfi – Delicious mango fudge bars, a perfect chewy sweet.
• Coconut Ladoo – Soft and fudgy coconut cardamom balls.
• Thandai – A refreshing almond, pistachio, and poppy seed spiced milk beverage.
• Mango Lassi – A creamy and cooling mango yogurt smoothie.

Serving Suggestions for Mango Sheera

Mango Sheera is a versatile dessert that can be enjoyed in various ways. Serve it warm for a comforting treat, or chill it for a refreshing pudding, especially delightful during warmer months. Garnish options are endless and can elevate your presentation and flavor:

• Simple & Elegant: A sprinkle of almond slivers, pistachios, or a dusting of ground cardamom and a few saffron strands is often all you need.
• Creamy Indulgence: Top with a dollop of whipped coconut cream or a scoop of vegan vanilla ice cream for an extra creamy texture.
• Tangy Twist: A spoonful of plant-based yogurt can add a lovely tangy contrast.
• Fruity Flair: Drizzle with a little extra mango puree or arrange fresh mango cubes on top for an added burst of freshness.
• As Bars: For an easy-to-serve option, press the warm mixture into a parchment-lined or greased brownie pan, chill until firm, then slice into neat bars.

Mango Semolina Pudding (Mango Sheera / Kesari / Halwa)

Rated 5 out of 5 stars by 4 readers.

By: Vegan Richa

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 2 servings

Course: Dessert

Cuisine: Indian

Pin Recipe
Print Recipe

Mango Sheera Recipe. Mango Kesari or Mango Halwa. Semolina Mango Pudding. Easy Vegan Indian Dessert Recipe. This delightful dish comes together in just 20 minutes, all in one pan. A complete guide on how to make Mango Sheera.

Ingredients

• 1 tsp oil
• 2 tbsp nuts like chopped cashews or almond slivers
• 1/2 cup fine semolina, semolina flour
• 1/2 cup or more boiling water
• 6-8 strands of saffron or 1/4 tsp ground cardamom or both
• 1/4 tsp salt
• 1/2 tsp nutritional yeast, optional, adds a bit of mava flavor
• 1 tbsp or more sugar, I do not use any sugar with sweetened canned mango puree
• 1 cup ripe mango puree, I use canned Kesar or Alphonso Mango puree
• almond slivers for garnish

Instructions

1. Heat oil in a skillet over medium heat. Add the nuts and cook until they start to get golden, about 2 minutes.
2. Add the semolina, mix, and roast until fragrant. Stir occasionally to avoid burning. This usually takes 3 to 6 minutes.
3. Meanwhile, bring 1 cup of water to a boil. If using saffron or cardamom for the water, add it now.
4. Reduce the heat of the semolina pan to low. Add salt, nutritional yeast (if using), sugar (if needed), 1/2 cup boiling water, and mango puree. Whisk everything well and cook for 3 to 4 minutes. If using coarse semolina (upma rava) or if you prefer a thinner consistency, add an additional 1/4 to 1/2 cup more boiling water and mix it in during these 2 minutes with the mango puree. Carefully taste and adjust sweetness as desired. You can also mix in some chopped ripe mango at this point for extra texture.
5. Take off heat. Transfer to serving bowls, or press into bowls or other decorative shapes, tapping gently to release. Garnish with almond slivers or a drizzle of pureed mango with whipped coconut cream, and serve warm or chilled.
6. Alternatively, press the mixture into a parchment-lined or greased brownie pan. Chill until firm, then slice into bars and serve.

Notes for Success & Variations

To make this gluten-free: Substitute semolina with rice flour or rice hot cereal (Idli Rava) for a similar consistency and texture.

To make this oil-free: Skip the oil and dry roast the nuts and the semolina in a non-stick pan until fragrant and lightly golden. This method maintains flavor while reducing fat content.

To make regular Saffron Sheera (Kesari): For a classic saffron semolina pudding, boil 1 cup of water with 1/3 cup sugar and 8 to 10 saffron strands, stirring occasionally to dissolve the sugar. At step 4, add this saffron-sugar syrup to the roasting semolina instead of the mango puree and boiling water. Continue with the rest of the steps.

Flavor Variations: Feel free to experiment with other sweet fruit purees like pineapple, banana, or mixed berries to create different flavored Kesari. Adjust sugar content based on the sweetness of the fruit. You can also add a pinch of nutmeg or a few threads of saffron for a more aromatic profile.

Storage: Store leftover Mango Sheera in an airtight container in the refrigerator for up to 3-4 days. It can be gently reheated on the stovetop with a splash of water or plant-based milk if it thickens too much.

Nutrition Information

Calories: 330kcal,
Carbohydrates: 58g,
Protein: 8g,
Fat: 8g,
Sodium: 295mg,
Potassium: 362mg,
Fiber: 4g,
Sugar: 23g,
Vitamin A: 1380IU,
Vitamin C: 46.4mg,
Calcium: 48mg,
Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.