The first spoon of Mango Sheera always brings back the feeling of summer mornings when ripe mangoes scented the entire kitchen. The warm suji base melts into the sweetness of Devgad Hapus, creating that unmistakable aroma that feels both festive and homely. Growing up, this sweet often appeared during pujas and family gatherings, where everyone waited for the fruity twist to transform the classic sheera into Amba Sheera.
Using Netra’s Prasad Sheera and Devgad Alphonso Mango Pulp makes the process even more comforting. The colours turn golden almost instantly, and the sheera feels soft and fragrant, perfect for a quick festive bhog or a simple seasonal treat.
Ingredients
• 1 pack Netra’s Prasad Sheera
• ½ cup Netra’s Devgad Alphonso Mango Pulp
• 250 ml hot milk
• 1 to 2 tablespoons ghee
• Cashews and raisins for garnish
How to Make Mango Sheera
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Add the Prasad Sheera mix to a pan.
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Pour in the hot milk and mix gently. Let it rest for three minutes so the suji softens.
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Cover and cook for four to five minutes, stirring occasionally.
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Add the mango pulp and a spoon of ghee. Mix slowly until everything blends into a smooth, fragrant sheera.
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Fry the cashews and raisins in a little ghee and add them on top. Serve warm or chilled.
Tips / Variations
- A small pinch of saffron can deepen the colour and aroma.
- For softer texture, add a splash of extra milk while stirring.
- If you enjoy a richer mango flavour, increase the pulp slightly.
- Allowing the sheera to rest for a minute helps it turn fluffier.
If you’d like to prepare it quickly, Netra’s Prasad Sheera mix makes Mango Sheera come together in minutes with the same homestyle taste.
