Mango Halwa Recipe

Mango Halwa is a very simple sweet usually made during mango season when ripe mangoes are easily available everywhere. It is prepared by cooking mango pulp slowly with sugar and ghee until it turns thick, glossy and comes together. This sweet does not need many ingredients at all, still it tastes rich and very satisfying to eat.

The taste is full on mango flavor with a soft melt in mouth texture. It is slightly chewy and has that nice ghee smell which makes it very comforting to eat. You can make this when mangoes are available during summer time. Do try and let me know how you like it.

Jump to:

• About Mango Halwa
• Mango Halwa Ingredients
• Similar Recipes
• How to make Mango Halwa Step by Step
• Expert Tips
• Serving and Storage
• FAQS
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About Mango Halwa

Mango Halwa is a seasonal Indian dessert mostly made in South Indian homes during summer season. Since mangoes are sweet and juicy at this time, the halwa comes out naturally tasty without adding more sugar. It is made by slowly cooking mango pulp without adding any flour or thickening agent.

The mango halwa recipe smooth, glossy and little sticky texture when it is hot. When it gets cooked properly, it slowly starts to leave the sides of the pan and comes together like one soft mass. The halwa taste is pure mango with mild sweetness, not very heavy or over sweet.

There are few variations to this recipe. Some people add either wheat flour or cornflour to make it faster, but that changes the taste a bit. I prefer making it without any thickening agent so the mango flavor stays very natural and clean. Nuts can be added or skipped depending on taste.

I usually make this on weekends when I have little extra time. It needs continuous stirring so you cannot leave it and go but sure worth the effort.

Mango Halwa Ingredients

• Mango puree - I just used ripe mango pureed. It gives natural sweetness. You can use canned mango pulp also when fresh mango is not available.
• Sugar - I just used for sweetness. It just balances the tangy taste of mango and helps the halwa thicken slowly. 
• Ghee - I just used for cooking, it gives nice aroma and that glossy look to the halwa. Homemade ghee works best, but store bought also fine.
• Cashews - I have used broken cashews for little crunch. It adds texture and mild nutty taste. You can skip it fully or use almonds also.

Why This Recipe Works

• It is a very simple recipe using basic ingredients only.
• This recipe keeps the mango flavor very natural and fresh.
• Slow cooking gives the right texture and glossy finish.
• It is naturally gluten free and eggless sweet.
• You can just make it easily for festivals or small family occasions.

Similar Recipes

• Kasi halwa
• Carrot halwa
• Poha halwa
• Moong dal halwa
• Bread Halwa

How to make Mango Halwa Step by Step

1.Chop mangoes roughly. Take it in a blender and make a puree without adding water. Measure and keep aside.

2.In a thick bottomed pan kadai, add mango puree cook for 2 minutes.

3.Then add sugar, keep stirring and cook in low flame. When sugar is added the mixture will turn runny then it will start to become thick.

4.When it starts to thicken and stick add ghee 1 teaspoon at a time at intervals. Keep stirring and cooking in low flame.

5.Keep cooking when it sticks add ghee and keep stirring.

6.At one stage it will come together and roll like a ball.Add the rest of the ghee and bring it together. By now you can see the glossy halwa look thats the perfect stage.

7.Fry cashews in ½ teaspoon ghee till they turn golden brown, now add it to the halwa. Give a quick stir and switch off.

Serve hot or warm.

Expert Tips

• Choosing mangoes - I just use ripe and flavorful mangoes only. I try not to use sour or fibrous mangoes as it affects the texture badly.
• Continuous stirring - I usually keep stirring so it does not burn at the bottom. I do not leave it unattended even for few minutes. 
• Ghee - I add ghee little by little only when it starts thickening. This helps the halwa to come together nicely.
• Cooking - I always cook in low flame only. I try not to rush the process, slow cooking gives best taste and good shine.
• Pan choice - I always use a thick bottom pan or kadai. Thin pans tend to burn the halwa faster and spoil both taste and color.

Serving and Storage

Serve them hot with a spoon or serve warm after meals. This goes well as a dessert on its own without adding anything else. Store leftover mango halwa in an airtight container and keep it in fridge. It stays good for about 3 to 4 days easily. Reheat slightly before serving as it becomes thick after cooling.

FAQS

1.Can I reduce the ghee quantity?

You can reduce little bit, but ghee is needed for shine and texture. Too less ghee may make it sticky and dry.

2.Can I skip cashews?

Yes, cashews are totally optional. The halwa still tastes good even without any nuts.

3.Why does my halwa look gooey?

It thickens more once it cools down. Cook till it leaves the pan and looks glossy.

4.Can I spread it and cut into pieces?

Yes, spread it while it is still hot. After cooling it sets well and you can cut.

5.Can I use canned mango?

Yes, canned works fine, just adjust sugar as canned pulp is already sweet.

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