Mango Halwa Recipe | Irresistible Mango Sheera | Mango Kesari Recipe

Mango Halwa Recipe | Mango Sheera | Mango Kesari – Easy Summer Dessert

Craving something sweet, fruity, and festive? Try this Mango Halwa (also known as Mango Sheera or Mango Kesari) – a rich and delicious Indian dessert made with fresh mango pulp, semolina (rava), ghee, and cardamom. It’s the perfect treat during mango season and takes less than 30 minutes to prepare!

⭐ Why You’ll Love This Recipe

• Made with fresh or canned mango pulp
• Perfect for summer, festivals, or special occasions
• Quick and beginner-friendly

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Essential Ingredients Perfect Mango Halwa Recipe

Semolina (Rava/Sooji): The base of the halwa, giving it a soft and slightly grainy texture. Use fine semolina for a smoother result.

Mango Pulp: Fresh Alphonso mango pulp gives a rich flavor and vibrant color. Canned pulp works well too, especially when mangoes are out of season.

Ghee: Adds richness, aroma, and enhances the overall taste. Adjust quantity as per preference.

Milk: Adds creaminess and enhances the richness of the halwa. You can replace some or all of the water with milk for a more indulgent version.

Sugar: Balances the tartness of mango and sweetens the halwa. Adjust based on mango sweetness.

Cardamom Powder: Adds a subtle, fragrant note that complements the mango beautifully.

Almond Slivers: Adds a delightful crunch and elegance to the halwa. You can also add chopped pistachios or walnuts.

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Mango Halwa Recipe

In a separate pan on medium heat, boil the sugar, water, cardamom powder and milk mixture.

Melt the ghee in a heavy bottom pan.

Add the semolina to the melted ghee and roast it and stir continuously, until the semolina turns into golden brown colour and a sweet aroma starts to come.

Add milk, water cardamom powder and sugar mixture in the roasted semolina over medium heat. Stir continuously to prevent lump formation.

Once the semolina starts boiling reduce the flame.

Add the mango pulp and mix well.

Stir till moisture reduces and the semolina will get a proper consistency and will and begins to come away from the sides of the pan.

Turn off the heat and allow the mixture to cool to a warm temperature.

Sheera is ready to garnish it and serve warm.

Tips for Perfect IMango Halwa Recipe

1. Instead of milk, you can add only water.
2. Always try to use fresh mango pulp instead of preserved pulp for the best results.
3. You can add fresh mango bits to the halwa while cooking the rava with milk.
4. I used Alphonso mangoes, you can use any variety of mango for this mango sheera.

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5 from 1 vote

Mango Halwa |Mango Sheera | How to make MangoHalwa or Mango Semolina Pudding/Halwa/Sheera

The mangoHalwa tasted very nice. The vibrant colour of the mango sheera from the fresh alphonso mango pulp…

Prep Time10 minutes mins

Active Time25 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: Indian

Diet: Vegetarian

Yield: 4

Calories: 289kcal

Author: Spicy Veg Recipes

Materials

• 1/2 cup Semolina Rava/suji
• 2 cup Milk
• 1 cup ripe Mango Pulp
• 1/2 cup sugar
• 1/4 cup ghee
• 1 tablespoon Blanched and slivered almonds and pistachio
• 1 cup of water
• 1/4 teaspoon cardamom powder

Instructions

• In a separate pan on medium heat, boil the sugar, water, cardamom powder and milk mixture.
• Melt the ghee in a heavy bottom pan.
• Add the semolina in the melted ghee and roast it and stir continuously, until semolina turns into golden brown colour and sweet aroma starts to come.
• Now add milk and sugar mixture in the roasted semolina over medium heat.
• Stir continuously to prevent lump formation.
• Once the semolina starts boiling reduce the flame.
• Stir till moisture reduces and semolina will get a proper consistency and will and begins to come away from the sides of the pan.
• Turn off the heat and allow the mixture to cool to a warm temperature.
• Add the mango pulp and chopped dry fruits and mix well.
• Garnish with almonds and serve warm.

Notes

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