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Mango sevai
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Mango sevai recipe

Easy Tiffin recipe with raw mango and rice noodles
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Lunch, tiffin,
Cuisine: Indian
Servings: 2 people
Author: Jeyashri suresh


  • 2 cups cooked rice sevai
  • ½ cup chopped mango
  • ½ cup grated raw mango
  • 6-7 Red chili
  • Asafoetida a pinch
  • 1 tbsp oil
  • 2 tsp sesame oil
  • ½ tsp mustard seeds
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 2 tbsp Raw peanuts
  • Curry leaves few
  • Salt as needed


  • Cook the sevai and keep aside.
  • I used homemade sevai from scratch. You can use store-bought instant rice noodles or Millet noodles too.
  • In a mixie add ½ cup chopped mango, a pinch of asafoetida, salt and red chili, and grind into a fine paste.
  • I used a few Kashmiri red chili and one regular red chili.
  • Add chili as per the sourness of the mango.
  • Grind into a fine paste without adding water.
  • Grate ½ cup of raw mango.
  • In a pan 2 tbsp oil and swirl the pan.
  • Add ½ tsp mustard seeds, chana dal, urad dal, and raw peanuts and curry leaves.
  • Saute till the dal turns golden brown.
  • Now add the ground mango paste.
  • Add ½ cup grated mango and saute in medium flame for 5 minutes.
  • Transfer to a wide bowl.
  • Add the cooked sevai and add 2 tsp sesame oil.
  • Cool completely and start mixing it.
  • Check for salt and mix well.
  • Use clean hands to mix it evenly.
  • Mango sevai ready.



1. Add chilis as per the sourness of the mangoes.
2. You can add little green chilis while tempering for the Mango sevai.
3. I used homemade rice sevai from scratch, you can use store-bought instant rice noodles too.
4. You can replace sevai with cooked rice and make Mango rice.