Mango Halwa or Aam Ka Halwa (Mango Sheera) is an aromatic and delectable Indian sweet pudding made with mango puree, flour, sugar, and ghee. It is great as an after-meal dessert or a snack.
A spoonful of this scrumptious mango halwa in your mouth will take your taste buds on a journey to the mango land. Just YUM!
This Indian style mango halwa (pudding) is infused with a touch of cardamom, adorned with dried rose petals topping, and garnished with chopped nuts such as pistachios, almonds, and cashews.
Rich, sweet, and melt-in-mouth halwa (pudding) is bursting with toothsome mango flavors and so many various textures like slightly jiggly, velvety, and smooth. Sounds amazing, isn’t it?
This mango halwa recipe has just the right ratios of everything — ideal texture, exquisite sweetness, and perfect richness any halwa could call for. What else do you need in a halwa? :)
This page has all the tips and variations to help you make the best tasting mango halwa every time. For more clear instructions don’t forget to check out the video recipe of Mango Halwa on this page.
What is Halwa?
Halwa is a general name for any Indian pudding which is generally made with sugar, ghee, flour. Flour is a base ingredient in many halwas, while others have some nuts, vegetables or fruit as a base.
In India, Halwa might just be one of the most ancient and typical desserts. Whenever people crave for something sweet they just make it. This is because it’s so easy and super simple to make. The humble ingredients used in making any halwa are staple in every Indian household.
I remember that many times my Mom used to make halwa for our late night sweet hankerings. It was always her rescue dish. :)
What is Mango Halwa?
Mango halwa is a take on good old traditional halwa to save it from boredom and give it a justified spa therapy. :)
This mango halwa is a twist to the authentic Indian halwa, where mango puree is cooked with ghee and roasted flours. This Indian classic mango halwa (pudding) kicks it up a couple of notches by its gorgeously vibrant colors and varying textures to please your eyes and tease your taste glands.
Thus, this beautiful halwa has a texture of halwa with mango-ey flavors and aroma.
Some halwa recipes have milk for a boost in richness and the body. I have replaced milk with some cream to this halwa.
More intriguing halwa recipes:
What are the ingredients used in Mango Halwa?
Mango halwa is made with very basic ingredients which are easily available in any kitchen.
These ingredients are:
Flours (wheat flour, gram flour, and semolina)
How to serve Mango Halwa?
Mango Halwa is a perfect dessert after a heavy meal. It can also be served as a snack. I love to eat halwa as a late night snack. :)
It is best served warm or hot, but can also be served at room temperature. I wouldn’t recommend serving it chilled because then the ghee will solidify and the halwa would lose its flavors, textures, and taste.
How to store Mango Halwa?
Mango Halwa stays fresh for 3-4 days when stored in an air-tight container in the refrigerator. When you want to eat, then just warm it up in a pan on the stove, or microwave it for just 30 seconds. Your sizzling hot halwa is ready to be devoured.
What are the other flavorings that can be used in this Mango Halwa Recipe?
This mango halwa is scented with aromatic cardamom. This is because it adds a very subtle flavor which is not overpowering at all. However, you can also add some other flavorings to it.
Here are some options to flavor this mango halwa:
For delicate floral notes, you can add a splash of kewra water or rose water.
Or you can add some saffron strands.
Cinnamon can also be added to this halwa.
If you love this then you will also like these Indian recipes made with mangoes:
How to make Mango halwa?
Making Mango halwa is super simple. The only tough part here is the continuous stirring. Other than this, everything is pretty smooth. This delicacy Mango halwa comes together in 40 minutes if you have all things ready for it.
This is how it is made in 7 simple and easy steps:
Step 1: Roast flours in ghee.
Step 2: Add hot water and stir until water is absorbed.
Step 3: Add mango puree and cook for about 20 minutes.
Step 4: Add sugar and let it melt completely.
Step 5: Add cream and cook for a few minutes.
Step 6: Add cardamom, nuts, and some ghee.
Step 7: Garnish and serve it in the desired bowls. Now dig in with a spoon!
You can get the detailed recipe in the recipe box on this page.
More intriguing halwa recipes:
Essential tips, tricks, and variations to make this delicious mango halwa:
The amount of sweetener depends on your tastebuds and also on the quality of mango. If the mangoes you are adding are a sweeter variety then you might need to add a bit less sugar. Or if they are slightly tangy then you might need to increase the amount of sugar. So be your best judge when adding sugar.
For this halwa recipe, you can use refined white sugar, or raw cane sugar.
You can also use jaggery powder as a sweetener in this mango halwa recipe.
This is a great dish to throw together when guests are coming because it is super simple to make and is made with very simple ingredients.
If you don’t want to add any cream then you can surely skip it. You can also replace cream with some milk.
You can make it when you have mangoes in season. When mangoes are not in season you can use frozen mangoes to make a puree. Or use canned mango puree. This mango halwa will still taste very good.
I topped my halwa with chopped nuts like almonds, cashews, and pistachios for a lovely crunchy and nutty flavor. You can also add any other nuts of your choice, or skip them completely if you are allergic to nuts.
Edible dried rose petals are added for nice rosy flavors and decorations. But you can skip it.
I have used a combination of whole wheat flour (gehun ka atta), chickpea flour (besan), and semolina (suji). This is because it gives a beautiful nutty texture and touch to halwa. If you don’t want to use all three flours, then you can use ¾ cup of whole wheat flour or semolina.
I hope you will like this recipe.
Your feedback is so helpful for me and other MGGK readers. So, if you make this Mango Halwa recipe, then tag me on Facebook or Instagram using @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)
Other delicious mango recipes you may also love are:
Mango Halwa (Step-by-step photo instructions)
How To Make Mango Halwa //
- Heat ghee in a pan over medium heat.
- Turn the heat to low and add whole wheat flour (gehun ka atta), gram flour (besan), and semolina (suji).
- Stir well and sauté on low heat till they turn light golden in color. Keep stirring continuously.
- Add 2 cups of hot water slowly to the roasted flours. The flour mixture splutters, so be careful while adding water. Keep stirring continuously to make sure that there are no lumps in the mixture.
- Stir until the liquid is absorbed. At this point, the halwa mixture would turn into lighter shades again.
- Now add mango puree and stir well to combine.
- Cook for 20-22 minutes over low heat. Stir occasionally to prevent burning and sticking to the bottom.
- Once the mango puree is cooked, add sugar and stir well.
- Let the sugar melt completely. Cook for 2-3 minutes.
- After that, add cream and stir well to combine. Cook for about 5 minutes.
- Now add cardamom powder, chopped nuts, and mix well.
- After 1 minute, add 1 tablespoon of ghee to it and mix until combined.
- Cook for another minute and add 1 more tablespoon of ghee to it. Mix again and cook for 1 minute.
- Turn off the heat and transfer it to a serving dish.
- Garnish with dried rose petals, chopped nuts. Drizzle with some more ghee, if desired.
- Serve warm or at room temperature.