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Mango Spaghetti or Shevaiyan

Amarendra Mulye
0 minutes
Prep Time
15 minutes
Cook Time
3 People
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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

Recipe Tags

  • Veg
  • Festive
  • Maharashtra
  • Dessert
  • Gluten Free

Ingredients Serving: 3

  1. For the spaghetti: 1 cup water
  2. 1 tsp ghee
  3. 1 cup mango pulp
  4. 1 cup rice flour
  5. a pinch of salt
  6. For the syrup: 2 cups coconut milk
  7. 2 -3 tblsp jaggery
  8. 1/2 tsp cardamom powder
  9. To garnish: pieces of mango
  10. additional cardamom powder


  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

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Pranav Shah
Pranav Shah   Aug-23-2015

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

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