Mango Halwa | Mambazha Halwa

Mango Halwa is a tasty Indian  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 overripe mangoes. When I first tried this recipe I had few overripe mangoes and was thinking how to finish it. I pulsed it into mango pulp and prepared this tasty treat, instead of throwing overripe mangoes. This is one great way to finish it.

Mango halwa

🥭 3 ingredients

🥭Overripe mangoes

🥭No cornflour 

🥭20 mins

🥭Summer special 

🥭Fresh/frozen/tin mango pulp can be used

🥭Stays good for 2- 3 days

Halwa tasted good for 2-3 days. Well, I really don't know how long it will stay good, for the amount I make It won't last long in our house 🙂

Checkout other a mango based recipes in TMF,

Mango kulfi

Mango mousse 

Mango Ice cream

Mango pudding

Mango pachadi

Mango fudge

Mango milkshake

Mango pulissery

Mango Shrikand

Raw Mango rice

Dry mango pickle

Mango thokku

Instant mango pickle

Mango Halwa

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.

5 from 1 vote

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Course: Halwa

Cuisine: Indian

Prep Time: 5 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 27 minutes minutes

Servings: 5

Author: Vidya Srinivasan

Ingredients

• Mango Pulp – 1 cup + ¼ cup 2 mangoes
• Ghee – 2 to 3 tablespoon
• Palm Sugar/Jaggery - 3 tbsp
• White sugar - 3 tbsp
• Cardamom powder - ¼ tsp
• Salt - pinch
• Raisins - as needed
• Cashew/almonds - for garnish

Instructions

• Add cardamom powder to the mango pieces and ground mango pulp without adding water
• In a heavy bottomed pan, add ghee and saute raisins for 30 seconds and transfer it to a plate
• In medium flame, add mango pulp and keep stirring for 2-3 min
• Add jaggery, sugar, cardamom powder, salt and keep stirring. Cook for 12-16 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

Video

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Notes

1.  If you are using frozen mangoes, thaw and grind it
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 variety
6.  Food color can be added
7.  Extra ghee/ butter can be added for richness
8. I ground overripe mangoes without adding water for mango pulp
9. Use ripe/overripe mangoes for better taste
10. Stepwise pictures are taken while preparing halwa with sugar and halwa pictures are taken while preparing halwa with jaggery and sugar hence the difference in halwa color
11. While making mambazha halwa for YouTube video I didn't add raisins

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How to make Mambazha halwa with step by step pictures:

• Add cardamom powder to the mango pieces and ground mango pulp without adding water 

• In a heavy bottomed pan, add ghee and saute raisins for 30 seconds

• Add mango puree and keep stirring for 2-3 minutes

• Mix well. Add sugar and jaggery; keep stirring

• Add ½ tablespoon of ghee and Cook for 12-16 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