About Mango Halwa
There is no rocket science, when it comes to making this Mango Halwa too. So, besides the fresh ripe mango puree, this sweet and smooth pudding requires just your usual halwa ingredients. Like semolina (rava or suji), sugar, ghee and milk. Additional flavorings include nuts, dry fruits, saffron and some cardamom. I love Alphonso mangoes. It is the quintessential mango variety in Maharashtra and other parts of western India. So, I inevitably end up using medium to large-sized fresh and ripe Alphonsos for this Mango Halwa recipe too. Pulp or puree these, and you are good to go. Like I said, this recipe of Mango Halwa is exactly the way you would make any other halwa. The addition of the lovely mango pulp is what gives this halwa, the desired mangoness in its flavors and aroma. One thing that you can also keep in mind is to adjust the quantity of the sugar. This will depend on how sweet the mangoes you are using are. In this Mango Halwa recipe, large variety of Indian mangoes are used. For a halwa, any mango with a good firm texture and flesh can be used. Just don’t use mangoes which are fibrous. So, apart from Alphonso, Kesar mangoes are also good. It’s also absolutely fine to go ahead and experiment with other sweet, non-fibrous varieties of mangoes too. Another similar recipe that I prepare at times is this Mango Kesari. The ingredient make-up is almost the same in this one too. However, the end result is a smoother version that is very typical of the South Indian versions. Of course, Kesari is what halwa is, in all of South India.
What’s special about this Mango Halwa
The origin of this particular Mango Halwa lies in my mother’s book of recipes, which eventually was passed to me. Like most Indian women, she also is not a fan of using measuring spoons or cups for measuring ingredients in her recipes. So, she gave me approximate measures, and I quantitatively deduced the measurements for this recipe. Another thing about the Mango Halwa recipe that I have shared on this post is the way you can actually add to the flavors or not do it at all. So, like I have used the nuts, saffron and a bit of cardamom for that extra kick, you can choose to not add any of it. I mean if you are a mango fanatic, you may just enjoy the halwa in all its mango supremacy, without any additional flavorings. Or you can select the flavorings, and add may be just one or 2 of them, depending on how your palate would like it. I also love the burst of zing that fresh pomegranate pearls, added as a garnish towards the end, impart in this Mango Halwa. You have the choice to skip it too. I also think some fresh mint sprigs will go great with the halwa – adding to the looks as well as the taste. All in all, make the most of the mango season by making this Mango Halwa as many times as you can. It is one cracker of a dish, and I say this not just because it is a very dear recipe to me, but also because its super simple, non-fussy and makes for a great fruity variation to your regular rich Indian desserts. For more such recipes you can check this collection of Mango Recipes.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Gajar Ka Halwa | 4 Exciting Carrot Halwa Recipes Apple Halwa (Indian Apple Pudding) Badam Halwa Recipe | Rich South Indian Almond Halwa Moong Dal Halwa This Mango Halwa recipe from the blog archives was first published on May 2013. It has been updated and republished on May 2024.
