Mango Spaghetti or Shevaiyan | How to make Mango Spaghetti or Shevaiyan

By Amarendra Mulye  |  30th Jul 2015  |  
4 from 1 review Rate It!
  • Mango Spaghetti or Shevaiyan, How to make Mango Spaghetti or Shevaiyan
Mango Spaghetti or Shevaiyanby Amarendra Mulye
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Video for key ingredients

  • How to make Coconut Milk

About Mango Spaghetti or Shevaiyan Recipe

A specialty of the Konkan region, this dessert is perfectly balanced with coconut milk and jaggery and mostly made with Alphonso mangoes

Mango Spaghetti or Shevaiyan is a delicious dish which is liked by the people of every age group. Mango Spaghetti or Shevaiyan by Amarendra Mulye is a step by step process which is best to understand for the beginners. Mango Spaghetti or Shevaiyan is a dish which comes from Maharashtra cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 3 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Mango Spaghetti or Shevaiyan takes few minute for the preparation and 15 minute for cooking. The aroma of this Mango Spaghetti or Shevaiyan make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Mango Spaghetti or Shevaiyan will be the best option for you. The flavor of Mango Spaghetti or Shevaiyan is unforgettable and you will enjoy each and every bite of this. Try this Mango Spaghetti or Shevaiyan at your weekends and impress your family and friends.

Mango Spaghetti or Shevaiyan

Ingredients to make Mango Spaghetti or Shevaiyan

  • For the spaghetti: 1 cup water
  • 1 tsp ghee
  • 1 cup mango pulp
  • 1 cup rice flour
  • a pinch of salt
  • For the syrup: 2 cups coconut milk
  • 2 -3 tblsp jaggery
  • 1/2 tsp cardamom powder
  • To garnish: pieces of mango
  • additional cardamom powder

How to make Mango Spaghetti or Shevaiyan

  1. Start with making the syrup, Mix together coconut milk, cardamom powder and jaggery. Refrigerate until needed
  2. For the spaghetti, bring one cup of water to a rolling boil. Add a pinch of salt and ghee to it. Add all the mango pulp
  3. Cook the pulp for 2 to 3 minutes and add all the rice flour together. Cook this for atleast 3 minutes. It will look like a coarse mix but do not worry.
  4. Put the lid on and simmer for an additonal 2 minutes. Remove from heat and knead into a smooth dough
  5. Divide the dough into four equal parts and roll into small cylinder and keep aside. Meanwhile bring a liter of water to the boil and drop in these cylinders to cook for 2 to 3 minutes or until they rise to the surface
  6. To serve: Fill a bowl half way through with the coconut milk and roll out the pieces of spaghetti onto it. Top with chopped mango and sprinkle with cardamom before serving

Reviews for Mango Spaghetti or Shevaiyan (1)

Pranav Shah3 years ago

Had this once at a local restaurant in Mumbai, loved it. Going to try making it at home now, thanks for the recipe!!