mango halwa recipe | mango sheera recipe | how to make mango halwa

Mango halwa or Mango sheera Recipe – yet another delicious mango recipe. This is a sweet and smooth pudding with mango flavors made with rava (semolina), ripe mangoes, sugar, ghee and milk.

This mango halwa recipe is just exactly the way we make halwa. the only addition is of mango pulp. So what you get is a halwa with mango taste, flavors and aroma.

mango halwa, mango sheera

This mango halwa was made my mom when she visited us. Like most Indian women, she does not use measuring spoons or cups for measuring the ingredients. So she gave me approximate measures. I have quantitatively deduced the measurements. Another similar recipe I prepare at times is this Mango kesari.

mango halwa recipe

Here the large variety of Indian mangoes were used. for a halwa, any mango with a good firm texture and flesh can be used. Just don’t use mangoes which are fibrous. Alphonso or Kesar mangoes would also be good.

If you are looking for more Halwa recipes then do check:

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mango halwa

4.5 from 2 votes
Mango sheera recipe - sweet and smooth pudding with mango flavors.
mango halwa recipe, mango sheera recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


  • 1 cup fine sooji (rava or semolina)
  • 1 medium sized or large alphonso mango (or any other variety), chopped and pureed
  • ½ cup sugar or as required
  • 2 tablespoon ghee or oil
  • 1 cup milk - 250 ml milk
  • 1.5 cups water
  • dry fruits - cashews, raisins, charoli (chironji) as required
  • 1 pinch saffron (kesar)
  • 3-4 green cardamoms (choti elaichi)
  • a few pomegranate arils for garnish


  • Powder the cardamom and discard the husks.
  • Heat ghee or oil in a thick bottomed pan.
  • Add the sooji or rava and fry till they change color and you get a lovely aroma.
  • Add dry fruits and continue to fry for a few minutes.
  • Heat 1.5 cups of water separately.
  • Add this hot water to the sooji and dry fruits mixture. Stir well.
  • Add milk and sugar. Continue to stir.
  • The semolina absorbs both water and milk and will swell.
  • You have to stir continuously so that the mixture does not stick at the bottom of the pan.
  • After 1 or 2 minutes, add mango pulp.
  • Stir again well and ensure that the mango pulp is mixed well.
  • Add cardamom powder and saffron.
  • Stir till the moisture reduces.
  • Cover with a lid and cook mango sheera for 1 or 2 minutes more.
  • Garnish mango halwa with extra cashews or pomergranate arils.
  • Serve the mango halwa hot, warm or even cold.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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15 comments/reviews

  1. All mouthwatering recipes I m going to make mango halwa …soon post a photo of it. Thanks for this.4 stars

  2. Dear Dassana,
    Thank you for sharing this receipe I just tried it for navratri prasadam, it looks lovely, will open fast in some hours and let you know how it tastes too, I substituted with golden brown cane sugar instead of regular and also added some small pieces of mango in addition to purée!5 stars

  3. Oh ya, the mango fever has bitten everybody! I have my drafts filled up with both raw mango and mango recipes and then there is a yet-to-make list also. This halwa is definitely going to the yet to make list. 🙂

  4. My mother too wont give the exact measurement she always says when u see the ingredients u should the measure !
    Never heard this mango rava halwa looking spectacular !

  5. Yummy Halwa Dassana.. the sunlight shadowing the bowls have enhanced the yellow texture which is looking even more beautiful to look at..