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Suji Mango Halwa Recipe

Mango Halwa Recipe By Tiffin Box
Mango Halwa Recipe By Tiffin Box
Indulge in the delightful flavors of mango with this scrumptious Suji Mango Halwa. This Indian dessert features layers of semolina and mango, creating a heavenly combination of textures and tastes. The richness of ripe mangoes and the aromatic essence of cardamom come together to create a mouthwatering treat that will leave you craving for more. Enjoy this melt-in-your-mouth halwa as a perfect ending to any meal or as a special treat during mango season.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 2 ripe and sweet mangoes
  • 2 eggs
  • 1/4 cup sugar
  • 1 cup milk
  • 1/4 tsp cardamom powder
  • Orange or yellow food color (optional)
  • 2.5 tbsp ghee (clarified butter)
  • 1 cup semolina (suji (1/3 cup of semolina for each part))
  • water
  • Almond slices and saffron strands for garnish (optional)

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  • Peel and chop the mangoes into pieces. Blend them in a blender to prepare the mango puree.
    2 ripe and sweet mangoes
  • In a medium-sized bowl, beat the eggs and add sugar, milk, cardamom powder, and a small amount of food color (if using). Mix well.
    2 eggs, 1 cup milk, 1/4 tsp cardamom powder, Orange or yellow food color
  • Gradually add half of the mango puree to the egg mixture and combine thoroughly.
  • Heat a pan over medium flame and add ghee. Once the ghee melts, add semolina and roast it until it turns golden brown and releases a rich aroma.
    2.5 tbsp ghee, 1 cup semolina
  • Reduce the flame to medium-low and slowly pour the mango-egg mixture into the pan while continuously stirring to avoid lumps. Cook until the mixture thickens and the semolina is well cooked.
  • Turn off the heat and let the mango-semolina halwa cool down.
  • In a separate pan, roast another 1/3 cup of semolina with ghee until golden brown.
    1 cup semolina
  • Prepare a mixture of water, sugar, and cardamom powder in the same way as the mango-egg mixture. Add this mixture to the roasted semolina and cook until thickened.
    1/4 cup sugar, 1/4 tsp cardamom powder, water
  • Layer the white semolina halwa on top of the mango-semolina halwa in a serving dish and spread it evenly.
  • Repeat the process with another layer of mango-semolina halwa, followed by the white semolina halwa.
  • Allow the halwa to cool completely.
  • To achieve desired shapes, cut a portion from the side of the set halwa and then cut it into desired shapes and sizes.
  • Optional: Garnish the halwa with almond slices and saffron strands for an attractive presentation.
    Almond slices and saffron strands for garnish
  • Serve the Suji Mango Halwa as a delectable dessert or enjoy it as a sweet treat anytime.



  • Adjust the amount of sugar based on the sweetness of the mangoes.
  • Canned mango puree can be used instead of fresh mangoes.
  • You can choose to skip the food color if desired.
  • Customize the shape and size of the halwa according to your preference.
  • Store the halwa in an airtight container in the refrigerator for freshness.
  • Enjoy the delightful flavors of mango and semolina in this luscious Suji Mango Halwa.
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