How to make Mango Halwa: Step-by-step recipe with photos
Mango season in India is perhaps the best season to enjoy all the goodness of this delicious fruit. Halwa celebrates this goodness of Mango in a gooey but extremely delicious format.
Halwa in the southern regions of India varies from the Northern Indian varieties in the texture and consistency. While in the North Halwa is drier in South India it is more liquidy and sticky. Halwa is a traditional Indian sweet and you’ll find tons of varieties of Halwa across the country – and is served during occasions such as weddings and during festivals.
This particular Halwa uses custard instead of Rawa that is more common – Custard makes it easier to bring in the flavor and thickness to the Halwa. Our inspiration for this recipe is from this Mango Custard Halwa from Nisha Madhulika Ji. We’ve kept the consistency a little more liquidy since the kids liked it that way.
But making this Mango Halwa recipe was pretty straightforward since we involved our kids as well in the making process. Not only does this help them learn basics of cooking but it is also a fun family activity 🙂
We used ripe Sendhura mangoes for this but you can use any juicy variety such as Alphonso or Badam. Try and avoid pulpy varieties which will affect the consistency of the Halwa and you might also have to spend more time grinding it to get the right mixture. Also, keep in mind that if the mangoes are over-ripe or over sweet it might lead to the halwa being getting a tad sweeter.
However we really enjoyed the Halwa and so did the kids.
Check out other Mango recipes below:
Or check out other Indian sweets recipes.
You can check these other Halwa recipes from Indian food blogs here:
So go ahead and check out the step-by-step procedure below to make Mango Halwa. Try it and let us know how it turned out for you.
Mango Halwa Recipe
- non-stick kadai
- 1.5 cup mango slices
- 1 cup sugar
- 0.5 cup custard powder
- 2 nos cardamom
- 5 tablespoon ghee
- 2 tablespoon cashews broken into small pieces
How to make:
- Add mango slices, sugar, custard powder and cardamom in a mixer and grind it to a smooth paste without adding any water.
- Transfer the mango grindings into the kadai and heat it in the medium flame.
- After five minutes, add 2 tablespoon of ghee and cook in medium flame. Stir continuously.
- After five minutes, it becomes little thick. Add two tablspoon of ghee and stir continuously.
- After five minutes, it becomes thick and will not stick in the kadai. Add cashews and mix it. Stir continuously.
- Grease the plate using the ghee. Transfer the halwa into that and allow it to cool for about 25 to 30 minutes.
- Once the halwa is cooled, add generous amounts of cashews or almonds (broken and chipped) – Serve dollops of Halwa along with Chai or Coffee.