Mango Halwa Recipe – Sharmis Passion

Mango Halwa is a very simple dessert which is usually made during the mango season when ripe mangoes are easily available everywhere. It is prepared by slowly cooking mango pulp with sugar and ghee until it becomes thick, shiny and comes together. This dessert doesn’t require many ingredients at all, yet it tastes delicious and is very filling.

Its taste is rich with mango flavor and it has a soft melt-in-mouth texture. It is slightly chewy and has a nice smell of ghee which makes it very comfortable to eat. You can make it during summer when mangoes are available. Try it and let me know how you like it.

About Mango Halwa

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

Mango halwa is soft, shiny and slightly sticky when heated. When it is cooked properly, it slowly starts leaving the sides of the pan and comes together like a soft mass. The taste of the halwa is like pure mango with mild sweetness, not too heavy or overly sweet.

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

I usually make this on weekends when I have a little extra time. It requires constant stirring, so you can’t just leave it out, but it’s definitely worth the effort.

Mango Halwa Ingredients

• Mango Puree – I have just used ripe mango puree. It gives natural sweetness. You can also use canned mango pulp if fresh mango is not available.
• Sugar – I just used it for sweetness. It balances the spicy taste of mango and helps the halwa thicken gradually.
• Ghee – I have just used it for cooking, it gives nice aroma and shiny look to the halwa. Homemade ghee works best, but store bought ghee is also good.
• Cashew – For some crunch I have used broken cashew nuts. It adds texture and a mild nutty flavor. You can leave it out completely or use almonds as well.

Why does this recipe work

• This is a very simple recipe using only basic ingredients.
• This recipe keeps the mango taste very natural and fresh.
• Slow cooking results in the perfect texture and shiny finish.
• It is naturally gluten free and egg free.
• You can easily make this on festivals or small family occasions.

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How to make Mango Halwa step by step

1. Cut the mango thickly. Take it in a blender and make its puree without adding water. Measure and keep aside.

2. Add mango puree in a thick bottomed pan and cook for 2 minutes.

3. Then add sugar in it, keep stirring and cook on low flame. On adding sugar, the mixture will become thin and then it will start thickening.

4. When it starts thickening and sticking, add 1 teaspoon ghee in between. Keep stirring and cooking on low flame.

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

6. At one stage it will come together and roll like a ball. Add remaining ghee and mix it together. By now you can see the look of shiny halwa, this is the perfect stage.

7.Fry the cashews in ½ teaspoon ghee until they turn golden brown, now add it to the halwa. Shake vigorously and switch off.

Serve warm or hot.

Expert Tips

• mango picking – I use only ripe and tasty mangoes. I try not to use sour or fibrous mango as it affects the texture.
• keep stirring – I usually keep stirring so that it doesn’t burn at the bottom. I don’t leave it unattended even for a few minutes.
• Ghee – I add ghee little by little only when it starts thickening. This helps the halwa to come together well.
• cooking – I always cook on low flame. I try not to rush the process, slow cooking gives the best flavor and nice shine.
• PAN selection – I always use a thick bottomed pan or kadhai. Halwa from a thin pan burns quickly and both the taste and color get spoiled.

serving and storage

Serve them hot with a spoon or serve them hot after meals. It tastes good as a dessert on its own without adding anything else. Fill the remaining mango halwa in an airtight container and keep it in the refrigerator. It easily lasts for about 3 to 4 days. Warm it a little before serving as it becomes thick after cooling.

general questions and answers

1.Can I reduce the amount of ghee?

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

2.Can I skip cashews?

Yes, cashews are completely optional. Even without any dry fruits, the halwa still tastes good.

3.Why does my halwa look sticky?

It becomes more dense when cooled. Cook it until it leaves the pan and starts looking shiny.

4.Can I stretch it and cut it into pieces?

Yes, spread it while it’s still hot. After it cools down, it sets well and you can cut.

5.Can I use canned mango?

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

If you have any further questions about this Mango Halwa Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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