• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian Sweets

    Mango Halwa (Mango Sheera)

    Published: Apr 20, 2022 · Last Modified: Apr 20, 2022 by Kanan Patel / 1 Comment

    Jump to Recipe Pin Recipe
    Mango halwa garnished with mango cubes and saffron stands.

    Let’s take a classic rava sheera to the next level by flavoring it with fresh mangoes. Yes, this mango halwa or mango sheera has a full-on mango flavor with a soft, fluffy and rich texture. A must-make for the summer season.

    Mango halwa garnished with mango cubes and saffron stands.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    Taste & Texture: 

    • Sweet, mango flavored melt-in-your-mouth pudding-like mango sheera
    • Rich, soft and fluffy texture 
    • Bites of soft and juicy mango pieces in every spoon.

    This mango halwa gets ready in just 25 minutes (from prep to finish).

    A must-make mango dessert for the summer season.

    🧾Ingredient Notes

    You’ll need 5 main ingredients plus couple more garnish and flavor ingredients. 

    • Semolina (rava or sooji) - To make sheera, always use a fine variety of semolina. There is also a coarse variety of semolina available in the market and it is good for upma, rava idli, rava uttapam, etc.
    • Sugar: Regular white sugar is used here.
    • Ghee - Please do not reduce the amount of ghee. It adds nice flavor and richness. NO, you cannot make it vegan by using oil. It doesn’t taste good at all.
    • Milk: It adds a little more richness and creaminess to the mango halwa.
    • Mango: Fresh mango pieces are added to halwa. Try to use the sweet, ripe and juicy mangoes. Here in the USA, I prefer to use Ataulfo mango. If you’re in India, try to use Alphonso mango (hapus).
    • Saffron: The flavor of saffron goes well with mangoes. 
    • Nuts: I have added almonds and cashews here.

    👩‍🍳Step By Step Photo Instructions 

    1) Take the milk in a saucepan and turn the heat on medium-low and let it come to a simmer.

    2) On another stove, take ghee and sooji in a pan or kadai on low-medium heat.

    3) Start mixing and roasting the semolina. As it heats up, ghee will melt. At this time add saffron and nut.

    4) Roast the sooji by stirring constantly until the slight color change and is aromatic. In the beginning, sooji feels heavy while stirring. Keep stirring and cooking. When roasted it feels very light and bubbly while stirring. Ghee starts to ooze out from the sides. It takes around 7-8 minutes.

    5) Add chopped mango.

    6) Mix and continue cooking for 2-3 minutes or until mango pieces are soft and some of them are almost mushy.

    Collage of 6 steps showing warming milk, roasting semolina, adding mango and mixing.

    7) Add the warm milk slowly and do stir the mixture at the same time to avoid lumps. Be careful, the mixture may get bubbly and may splutter.

    8) Cook by stirring continuously until all the liquid is absorbed. It takes around 2-3 minutes only.

    9) Add sugar.

    10) Mix, as the sugar melts it becomes loose and runny. 

    11) Keep stirring and cooking till it thickens again. Sheera starts to leave the sides of the pan, ghee starts to ooze out from the sides.

    Serve mango halwa hot or warm. Never served chilled halwa as ghee solidifies after chilling and it doesn’t taste pleasant. 

    Collage of 5 steps showing adding milk, sugar and cooking.

    💭Expert Tips

    • Roasting Sooji: This is the most important step to get the best texture of sheera. Roast by stirring continuously until they are light, fluffy, slightly golden and aromatic.
    • Low-medium heat: During the entire mango sheera making process, keep the heat low-medium. If you have kept the heat medium to high, semolina will get color soon without being properly roasted.
    • Stir constantly: Whether it’s the sooji roasting process or after adding water, sugar you’ll need to stir constantly from start to finish. You can’t do other tasks simultaneously. Focus on making mango halwa only.
    • Milk temperature: Always add hot/warm milk. Never add cold, room temperature milk.
    3 scoops of mango halwa garnished with mango pieces and saffron strands.

    Check Out Other Halwa/Sheera Recipes

    • Pineapple halwa
    • Banana sheera
    • Rajgira sheera
    • Atta halwa
    • Almond sheera

    Did you try this mango halwa recipe? I’d love to hear about it! Click here to leave a review.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    3 scoops of mango halwa garnished with mango pieces and saffron strands.
    Print Pin Save Saved!

    Mango Halwa (Mango Sheera)

    4.50 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This mango halwa or mango sheera has a full-on mango flavor with a soft, fluffy and rich texture. A must-make for the summer season.
    Author: Kanan
    Course: Dessert
    Cuisine: Indian
    Calories: 416kcal
    Servings 3
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup Mangoes finely chopped
    • 1 cup Milk
    • ¼ cup Ghee (Clarified butter)
    • ½ cup Sooji (rava or semolina) (fine verity)
    • Saffron few strands
    • 4-5 Cashew nuts
    • 3-4 Almonds
    • ⅓ to ½ cup Sugar

    Instructions 

    • Take the milk in a saucepan and turn the heat on medium-low and let it come to a simmer.
    • On another stove, take ghee and sooji in a pan or kadai on low-medium heat.
    • Start mixing and roasting the semolina. As it heats up, ghee will melt. At this time add saffron and nut.
    • Roast the sooji with stirring constantly until the slight color change and aromatic. In the beginning, sooji feels heavy while stirring. Keep stirring and cooking. When roasted it feels very light and bubbly while stirring. Ghee starts to ooze out from the sides. It takes around 7-8 minutes.
    • Add chopped mango. Mix and continue cooking for 2-3 minutes or until mango pieces are soft and some of them are almost mushy.
    • Add the warm milk slowly and do stir the mixture at the same time to avoid lumps. Be careful, the mixture may get bubbly and may splutter.
    • Cook with stirring continuously until all the liquid is absorbed. It takes around 2-3 minutes only.
    • Add sugar. Mix, as the sugar melts it becomes loose and runny.
    • Keep stirring and cooking till it thickens again. Sheera starts to leave the sides of the pan, ghee starts to ooze out from the sides. Serve mango halwa hot or warm.

    Notes

    • Roasting Sooji: This is the most important step to get the best texture of sheera. Roast with stirring continuously until they are light, fluffy, slightly golden and aromatic.
    • Low-medium heat: During the entire mango sheera making process, keep the heat low-medium. If you have kept the heat medium to high, semolina will get color soon without being properly roasted.
    • Stir constantly: Whether it’s the sooji roasting process or after adding water, sugar you’ll need to stir constantly from start to finish. You can’t do other tasks simultaneously. Focus on making mango halwa only.
    • Milk temperature: Always add hot/warm milk. Never add cold, room temperature milk.

    Nutrition

    Calories: 416kcal | Carbohydrates: 55g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 33mg | Potassium: 287mg | Fiber: 2g | Sugar: 34g | Vitamin A: 727IU | Vitamin C: 20mg | Calcium: 114mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Gajar Halwa Recipe (Carrot Halwa)
    • Moong Dal Halwa
    • Sweet Potato Halwa
    • Rajgira Sheera (Halwa)
    335 shares
    • Facebook92
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nirav

      June 07, 2016 at 11:14 am

      looks very nice but too much fat. still can try once 🙂

      thanks,4 stars

      Reply

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry