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.
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❤️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.
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.
💭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.
Check Out Other Halwa/Sheera Recipes
Did you try this mango halwa recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Mango Halwa (Mango Sheera)
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.
Nirav
looks very nice but too much fat. still can try once 🙂
thanks,