Ingredients
- 2 cups (from ripe mangoes) Mango pulp
- 1½ cups Sugar
- ¾ cup Custard powder
- 4 tablespoons Ghee (clarified butter)
- 3 cups Water
- ½ teaspoon Cardamom powder
- Salt – a pinch
Directions
Mango Halwa is a rich, glossy, and indulgent dessert made with ripe mango pulp, sugar, ghee, and a touch of cardamom. Its soft, melt-in-the-mouth texture and natural sweetness make it a perfect treat to enjoy during mango season or for special occasions. Every bite bursts with the flavor and aroma of ripe mangoes, beautifully balanced with the richness of ghee and the subtle warmth of cardamom.
This halwa is not only delicious but also simple to prepare, making it ideal for home cooks who want to create a traditional yet impressive dessert. Whether served warm or at room temperature, it is sure to delight family and guests alike.
If you’d like to read the full recipe in Malayalam, you can visit here
Follow this recipe, and you’ll end up with a glossy, perfectly set mango halwa that melts in your mouth, with a balanced sweetness and delightful fragrance. Adding nuts like cashews or almonds can make it even more special, perfect for festive occasions. This dessert is a celebration of mangoes at their best, capturing the essence of seasonal flavors in every bite.
Here’s a Nutrition Information (Approximate) per serving for your Mango Halwa recipe (serves 4–6):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250–280 kcal |
| Carbohydrates | 45–50 g |
| Sugars | 35–40 g |
| Protein | 2–3 g |
| Fat | 8–10 g |
| Saturated Fat | 5–6 g |
| Fiber | 1–2 g |
| Sodium | 10–15 mg |
Disclaimer: The nutrition values provided are approximate and may vary depending on the size and sweetness of the mangoes, amount of ghee used, and portion size. This recipe is for informational purposes only and should not replace professional dietary advice.
Steps
1 Done | Mix Custard PowderIn a bowl, mix the custard powder with a little water to make a smooth slurry (no lumps). |
2 Done | Heat Mango Pulp & SugarIn a heavy-bottomed pan, add the mango pulp and sugar. Heat gently, stirring until the sugar dissolves. |
3 Done | Add Custard MixSlowly add the custard slurry into the mango mixture, stirring constantly so it blends smoothly. |
4 Done | Cook & ThickenContinue cooking on medium heat, stirring frequently to avoid sticking. As it thickens, add ghee little by little for richness and shine. |
5 Done | Add FlavorStir in the cardamom powder and a pinch of salt — this balances the sweetness. |
6 Done | FinishWhen the halwa is thick and glossy, turn off the heat. If adding nuts or raisins, fold them in now. |
7 Done | Set & ServeTransfer the hot halwa to a greased plate or tray. Spread evenly and let it set slightly before cutting into pieces or serving warm. |
8 Done | 🔥 Tips & VariationsFor extra depth of flavour, you can sauté a few nuts in ghee and add on top when serving. Some recipes add a mix of jaggery and sugar or use only jaggery for a richer, slightly caramel taste. If you like thicker halwa, cook a few minutes longer — it will firm up as it cools. |
9 Done | 🍽 Serving SuggestionsServe this Mambazha Halwa warm or at room temperature as a dessert after meals — perfect during mango season! |
