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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.
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Course: Halwa
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 5
Author: Vidya Srinivasan

Ingredients

  • Mango Pulp – 1 cup + 1/4 cup 2 mangoes
  • Ghee – 2 to 3 tablespoon
  • Palm Sugar/Jaggery - 3 tbsp
  • White sugar - 3 tbsp
  • Cardamom powder - 1/4 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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