Mango Halwa, also known as Aambyacha Sheera (आंब्याचा शिरा), is a delicious Maharashtrian style dessert made with ripe sweet mangoes, semolina, ghee, saffron, and nuts. This rich and aromatic dessert combines the traditional flavors of Sheera with the sweetness and fragrance of seasonal mangoes, making it a perfect treat for summer.
The addition of fresh mango puree gives this halwa a beautiful golden color and naturally sweet fruity flavor. Saffron and cardamom enhance the taste even further, while roasted nuts add a delightful crunch in every bite. It is simple to prepare and comes together with basic pantry ingredients.
This mango sheera is perfect for festive occasions, family gatherings, special celebrations, or whenever you are craving a comforting homemade dessert. Serve it warm for the best flavor and texture.
If you love mango desserts, this Mango Halwa is a must-try recipe during mango season. Garnish it with fresh mango cubes, nuts, and rose petals for an elegant presentation that everyone will enjoy.
Ingredients
- 2-3 Medium Sized Ripe Sweet Mango
- 1 cup Semolina (Suji/Rava)
- ¼ cup Ghee
- 1 ¼ cups Hot Water
- 1 cup Warm Milk
- ½ cup Sugar (adjust to taste)
- 7 to 8 Saffron Threads
- 2 to 3 tbsp Warm Milk (for soaking saffron)
- ½ tsp Cardamom Powder
For Roasted Nuts
- 1 tbsp Cashews, chopped
- 1 tbsp Almonds, chopped
- 1 tbsp Raisins
- 1 tbsp Charoli/Chironji (optional)
- 2 tbsp Ghee
For Garnishing
- Slivered Almonds
- Slivered Pistachios
- Fresh Mango Cubes
- Dried Rose Petals (optional)
Method
- Prepare Mango Puree
Peel and cube the ripe sweet mangoes. Blend them into a smooth puree and keep aside.
- Soak Saffron
Soak saffron threads in 2 to 3 tbsp warm milk and set aside for a few minutes to release their color and aroma.
- Roast Semolina
Heat ghee in a large pan. Add semolina and roast on medium flame, stirring continuously until it turns light golden and aromatic.
- Cook the Semolina
Carefully add hot water, milk, and saffron milk to the roasted semolina. Stir continuously to prevent lumps. Cook until the mixture absorbs the liquid and becomes soft.
- Add Sugar
Add sugar and mix well. Continue stirring until the sugar dissolves completely and blends into the mixture.
- Add Mango Puree
Add the prepared mango puree and mix well. Cook for a few minutes, then cover the pan and let it cook on low heat until the flavors combine beautifully.
- Roast the Nuts
Meanwhile, heat 2 tbsp ghee in a small pan. Add cashews, almonds, raisins, and charoli. Roast for a minute or two until lightly golden and fragrant.
- Finish the Halwa
Open the lid and add cardamom powder along with the roasted nuts and ghee. Mix everything thoroughly and cook for another minute.
- Serve
Transfer the Mango Halwa to a serving bowl. Garnish with slivered almonds, pistachios, dried rose petals, and a few fresh mango cubes. Serve warm and enjoy.
Tips
- Use naturally sweet and ripe mangoes such as Alphonso, Kesar, or Ataulfo for the best flavor.
- Always roast the semolina well to achieve a rich aroma and prevent a raw taste.
- Add hot water and warm milk to help the semolina cook evenly without forming lumps.
- Adjust the sugar depending on the sweetness of the mangoes used.
- Do not add mango puree before the semolina is fully cooked, as it may affect the texture.
- Saffron adds beautiful color and flavor, but it can be omitted if unavailable.
- Serve warm for the best taste and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Mango Halwa | Aambyacha Sheera | आंब्याचा शिरा
Ingredients
Method
- Peel and cube the ripe sweet mangoes. Blend them into a smooth puree and keep aside.
- Soak saffron threads in 2 to 3 tbsp warm milk and set aside for a few minutes to release their color and aroma.
- Heat ghee in a large pan. Add semolina and roast on medium flame, stirring continuously until it turns light golden and aromatic.
- Carefully add hot water, milk, and saffron milk to the roasted semolina. Stir continuously to prevent lumps. Cook until the mixture absorbs the liquid and becomes soft.
- Add sugar and mix well. Continue stirring until the sugar dissolves completely and blends into the mixture.
- Add the prepared mango puree and mix well. Cook for a few minutes, then cover the pan and let it cook on low heat until the flavors combine beautifully.
- Meanwhile, heat 2 tbsp ghee in a small pan. Add cashews, almonds, raisins, and charoli. Roast for a minute or two until lightly golden and fragrant.
- Open the lid and add cardamom powder along with the roasted nuts and ghee. Mix everything thoroughly and cook for another minute.
- Transfer the Mango Halwa to a serving bowl. Garnish with slivered almonds, pistachios, dried rose petals, and a few fresh mango cubes. Serve warm and enjoy.
- Use naturally sweet and ripe mangoes such as Alphonso, Kesar, or Ataulfo for the best flavor.
- Always roast the semolina well to achieve a rich aroma and prevent a raw taste.
- Add hot water and warm milk to help the semolina cook evenly without forming lumps.
- Adjust the sugar depending on the sweetness of the mangoes used.
- Do not add mango puree before the semolina is fully cooked, as it may affect the texture.
- Saffron adds beautiful color and flavor, but it can be omitted if unavailable.
- Serve warm for the best taste and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
