Mango halwa recipe aka mango mawa halwa is an exclusive collection of Indian mango dessert recipes. It is one of the most delectable and easy-to-make summer dessert recipes which is prepared in the subcontinents of India. It’s sweet, tender, rich, fruity flavoured and utterly scrumptious. This super easy mango halwa is the amalgamation of mango pulp, mawa and sugar. It is mostly relished as dessert after lunch but can also be served as a sweet snack.
Table of Contents
About the recipe
Tips and Suggestions
How to make Mango Halwa (step wise photos)
Recipe Card
About the recipe
Indian sweet recipes play a vital role in Indian culture. For Indians, any festival or ceremony is incomplete without sweets. Whenever we Indians crave for something sweet and want to prepare something at home then the first thing which comes to our mind is halwa or kheer because these recipes are prepared using minimal ingredients which are always present in any Indian kitchen pantry throughout the year. Whether it’s north or south India, it does not matter, different types of halwa recipe are prepared all over the nation. Mango halwa is the exotic variation of the classic Indian dessert recipe which is perfect for the celebration of occasions during summer.
According to me, summer in India is always woeful. Heaty days, scorching sun and lots of sweat. Since childhood, the only two things which make my summer days exciting are mangoes and one month’s school vacation. I am pretty sure that many of you have the same feelings about summer as me.
Indians have unconditional love for mangoes for ages and the whole nation waits for summer to have the delight. During summer, when different varieties of mangoes are easily available in the market, whether raw or ripe, many seasonal dishes, condiments, desserts and beverages are prepared in every house and here I am not an exception. Every year, I try different varieties of desserts and beverages with the sweet, juicy and ripe mangoes and mango halwa recipe is one of them.
There is no hard and fast rule to preparing this sweet with mango. Many people prefer to prepare it with Rava aka semolina. I have already shared the mango sheera recipe in my previous post. You can check it.
Other than that, many people prefer to prepare mango halwa using corn flour just like Karachi halwa. But the only difference is mango pulp is added to get the mango flavour.
Many people add coconut to prepare halwa and few just use mango pulp and sugar to prepare the recipe. Everyone has their own preference to prepare the dish.
But, I personally prefer the richer version of the mango halwa recipe using mawa aka milk solids.
Mango halwa recipe aka mango mawa halwa is a super simple and quick recipe which requires minimal ingredients to get prepared. The difficulty level of cooking this mango dessert is low and is perfect for a novice. All the ingredients required to prepare the dish are easily available in any Indian kitchen pantry. This mango halwa is a full-proof recipe, and nothing can go wrong with it. The best part of the recipe is that it can be doubled or tripled in quantity by increasing the ingredients in the same proportions without investing any extra effort or time. It could be a perfect dessert option for any small party or get-together during the mango season.
When I prepared this mango dessert recipe for the first time, my family loved it and admired my cooking skills. Now it has become compulsory to prepare this quick and easy mango halwa at least twice every year.
Mango halwa with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you on your first attempt. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.
Mango halwa ingredients
Mango: The primary ingredient of the Indian mango dessert recipe which adds flavour, taste and colour to the recipe. If you don’t have fresh mangos then don’t hesitate to use canned mango pulp.
Mawa: It provides richness and taste to the dish. I have used homemade instant mawa for the recipe. You can go through the instant mawa or instant khoya recipe for more details.
Clarified butter or ghee: It is used to resist the mango halwa to become too sticky. Unflavoured oil can also be used instead of ghee, but the usage of ghee makes the recipe tastier and aromatic.
Sugar: It adds sweetness to the dessert. Grated jaggery or unrefined sugar can also be used instead of regular sugar.
Dry fruits: Dry fruits of your own choice can be added to the recipe but it’s completely optional. I have used pistachio and cashew nuts for the garnishing of the recipe.
Tips to prepare perfect mango halwa
- Always use a sweeter variety of mangoes that have less fibre. The sweeter mangoes help to use fewer sweeteners for the recipe and mangoes with less fibre give a better texture to the Mango halwa recipe.
- Don’t use mango chunks for the recipe. Make pulp of it in blender for better flavour, taste and colour of the mango mawa halwa.
- If you don’t have fresh mangoes to prepare mango pulp, then you can use canned mango pulp too.
- Try to use desi ghee aka clarified butter for the recipe. It induces a nice flavour and enhances the taste of the mango halwa.
- Adjust the amount of sugar according to your preference.
- I have prepared instant mawa with powder milk for the recipe but you can also use store-bought mawa.
Variation in mango halwa
There are plenty of variations that can be done to the mango halwa recipe.
- You can add a choice of your flavour to the halwa like elaichi aka cardamom powder, vanilla extract, almond extract, saffron streaks, mango extract etc.
- To increase the richness of the barfi, you can even use mawa or khoya for the recipe.
- You can even omit the mawa from the recipe and cook it with corn flour like Karachi halwa.
- You can add your choice of nuts as a topping for the barfi. You can use almond, pistachio, cashew nuts, walnuts and even char magaz for topping.
- For additional bite, you can add chopped nuts into the mango halwa mixture before setting.
- You can even add chopped dates, raisins and shredded coconut into the mango halwa mixture for additional taste.
How to make mango halwa?
To prepare the mango halwa aka mango mawa halwa, first, wash the mangoes thoroughly and pat them dry. Then cut the mangoes and scoop out the fleshes from the skin with a spoon or knife. Transfer the mango chunks into the jar of a blender. Close the lid and pulse it to a smooth puree. Keep it aside.
Take a pan and add clarified butter aka ghee into the pan and allow it to melt completely. Then add the mango pulp into the pan. Now, add sugar into the pan and mix it nicely. Turn the flame high and allow it to boil. Stir it frequently to avoid burning.
Turn the flame low and add the soft instant mawa into the pan and mix it nicely. Now cook it over low flame for 15-20 minutes until the colour of the content changes slightly and the sides get separated from the pan. Then switch off the flame.
Pour the mixture immediately into the parchment paper-lined pan. Spread the mango halwa mixture evenly and smoothen the top with the help of a spatula. Tap the pan 2-3 times to release the air bubble of the mix.
Add the chopped nuts and silver foil as topping over the mango mawa barfi and press it gently with a spatula to set. Allow the content to set for 3 hours.
Now take out the content of the pan by pulling the parchment paper. Cut the mango halwa into square pieces and now it’s ready to serve.
Many Indian mango dessert recipes have already been shared in my previous posts. You can check a few of them like
Mango Sandesh
Mango phirni
Mango cake
Mango sheera
..And Many more…
Ingredients:
1 cup = 250 ml
- 3 cups Mango chunks or 2 cups Mango pulp (Alphonso or any sweet variety of mango)
- 1 cup Mawa aka solidified milk
- ¾ cup Sugar
- 2 tablespoons clarified Butter aka Ghee
- ½ tablespoon chopped Nuts for garnishing
Instructions:
- Wash the mangoes thoroughly and pat them dry. Then cut the mangoes lengthwise into three pieces of 1/3rd width. The middle piece contains the stone. Grab the fleshy sides and insert a knife into it just above the skin and make Criss cross cuts. Then scoop out the pieces with a spoon or knife.
- Transfer the mango chunks into the jar of a blender. Close the lid and pulse it to a smooth puree. Keep it aside. You can also use canned mango pulp.
- Take a pan and add 2 tablespoons of clarified butter aka ghee into the pan and allow it to melt completely.
- Add 2 cups of mango pulp into the pan.
- Add ¾ cup sugar into the pan and mix it nicely. Turn the flame high and allow it to boil. Stir it frequently to avoid burning.
- Turn the flame low and add 1 cup of soft instant mawa into the pan and mix it nicely. Now cook it over low flame for 15-20 minutes until the colour of the content changes slightly and the sides get separated from the pan. Then switch off the flame.
- Pour the mixture immediately into the parchment paper-lined pan. Spread the mango halwa mixture evenly and smoothen the top with the help of a spatula.
- Add the chopped nuts and silver foil as topping over the mango mawa barfi and press it gently with a spatula to set. Allow the content to set for 3 hours.
- Now take out the content of the pan by pulling the parchment paper. Remove the parchment paper.
- Cut the mango halwa into square pieces and now it’s ready to serve.
Serving Instruction
Transfer the mango halwa to serving plates. Serve it at room temperature to enjoy its best taste. Serve this palatable Indian mango dessert recipe after lunch or as a sweet snack to your friends, relatives, family and enjoy the summer delight.
Ingredients
1 cup = 250 ml
- 3 cups Mango chunks or 2 cups Mango pulp (Alphonso or any sweet variety of mango)
- 1 cup Mawa aka solidified milk
- ¾ cup Sugar
- 2 tablespoons clarified Butter aka Ghee
- ½ tablespoon chopped Nuts for garnishing
Instructions
- Wash the mangoes thoroughly and pat them dry. Then cut the mangoes lengthwise into three pieces of 1/3rd width. The middle piece contains the stone. Grab the fleshy sides and insert a knife into it just above the skin and make Criss cross cuts. Then scoop out the pieces with a spoon or knife.
- Transfer the mango chunks into the jar of a blender. Close the lid and pulse it to a smooth puree. Keep it aside. You can also use canned mango pulp.
- Take a pan and add 2 tablespoons of clarified butter aka ghee into the pan and allow it to melt completely.
- Add 2 cups of mango pulp into the pan.
- Add ¾ cup sugar into the pan and mix it nicely. Turn the flame high and allow it to boil. Stir it frequently to avoid burning.
- Turn the flame low and add 1 cup of soft instant mawa into the pan and mix it nicely. Now cook it over low flame for 15-20 minutes until the colour of the content changes slightly and the sides get separated from the pan. Then switch off the flame.
- Pour the mixture immediately into the parchment paper-lined pan. Spread the mango halwa mixture evenly and smoothen the top with the help of a spatula.
- Add the chopped nuts and silver foil as topping over the mango mawa barfi and press it gently with a spatula to set. Allow the content to set for 3 hours.
- Now take out the content of the pan by pulling the parchment paper. Remove the parchment paper.
- Cut the mango halwa into square pieces and now it’s ready to serve.
