Mango Halwa is a tasty summer sweet prepared with over ripe mangoes. Mambazha halwa can be prepared with fresh/ frozen/ tin mangoes. Yummy halwa can be prepared within 20 minutes.
It’s hard to stay away from mangoes during this time of the year. I can eat mangoes all day but having a sweet tooth, I couldn’t resist myself from trying out mango based sweets/dessert. Jagadish loves mangoes and he has special liking for halwa so I wanted to try Mango Halwa.
Usually white sugar is used for making Halwa. I have used combination of jaggery and sugar. Halwa can be made with just jaggery/ sugar. Jaggery version I tried was brown color. Sugar version gave closer look for mangoes but I was confused which method to follow. Finally decided to add both.Brown sugar can also be used instead.
If you have some mangoes in your pantry, try this delicious mambazha halwa. Actually Halwa tastes great with over ripe mangoes. When I first tried this recipe I had few over ripe mangoes and was thinking how to finish it. I pulsed it into mango pulp and prepared this tasty treat, instead of throwing over ripe mangoes. This is one great way to finish it.
Halwa tasted good for 2-3 days. Well I really dont know how long it will stay good, for the amount I make It wont last longer in our house 🙂
- In a heavy bottomed pan, add ghee and saute raisins for 30 seconds. In medium flame, add mango puree and keep stirring for 5 min. Add jaggery and keep stirring. Cook for 15 – 20 mins till it thickens and approaches halwa consistency
- The key is to switch off before it reaches halwa consistency, as the halwa will thicken a bit after it is switched off. Garnish with cashews
- Mango Puree – 2 cups
- Ghee – 2 tbsp
- Palm Sugar/Jaggery - 3 tbsp
- White sugar - 3 tbsp
- Cardamom powder - ⅛ tsp
- Salt - pinch
- Raisins - as needed
- Cashew/almonds - for garnish
- In a heavy bottomed pan, add ghee and saute raisins for 30 seconds and transfer it to a plate
- In medium flame, add mango puree and keep stirring for 4- 5 min.
- Add jaggery, sugar, cardamom powder, salt and keep stirring. Cook for 15 - 20 mins till it thickens and approaches halwa consistency. The key is to switch off before it reaches halwa consistency, as the halwa will thicken a bit after it is switched off. Garnish with roasted almonds/cashews
2. Grinding mango is optional
3. Brown/ turbinado sugar can be used instead of jaggery and white sugar
4. Halwa stays good for 3 days if refrigerated
5. Color of the halwa depends on the jaggery and mango vairety
6. Food color can be added
7. Extra ghee/ butter can be added for richness
8. I grinded over ripe mangoes without adding water for mango puree
7. Use ripe/over ripe mangoes for better taste
Check my other Mango Recipes,