mango halwa in two areca leaf bowls on a brown wooden tray,

Just like any other Indian, my family and I are also big fans of one of the most popular forms of Indian desserts known as Halwa. And when it is the season of the “king of fruits”, i.e. mango, it is also mandatory for me to prepare a halwa with this amazing fruit. This Mango Halwa recipe is one of the simple ones from my kitchen and brings out this seasonal fruit in all its glory. It's also quite addictive. But I will always say that it is absolutely okay to indulge in this beautiful homemade aam halwa once in a while.

mango halwa in two bowls of areca leaves on a brown wooden tray,mango halwa in two bowls of areca leaves on a brown wooden tray,

About Mango Halwa

There is no rocket science even when it comes to making this Mango Halwa. So, in addition to fresh, ripe mango puree, this sweet and soft pudding requires only the usual halwa ingredients. Such as semolina (rava or suji), sugar, ghee and milk. Additional flavors include nuts, dried fruit, saffron and a little 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 blend them and you're good to go.

As I said, this Mango Halwa recipe is exactly like you would make any other halwa. The addition of the delicious mango pulp is what gives this halwa, the desired mango in its flavors and aromas.

One thing you can also keep in mind is to adjust the amount of sugar. It will depend on how sweet the mangoes you are using.

A wide variety of Indian mangoes are used in this Mango Halwa recipe. For a halwa, any mango with a firm texture and pulp can be used. Just don't use mangoes which are stringy. So, besides Alphonso, Kesar mangoes are also good. It's absolutely fine to go ahead and experiment with other sweet, non-fibrous mango varieties as well.

mango halwa garnished with fresh pomegranate arils and served in wooden bowls. mango halwa garnished with fresh pomegranate arils and served in wooden bowls.

Another similar recipe that I prepare every now and then is this Mango Kesari. Also in this case the composition of the ingredients is almost the same. However, the end result is a softer version, very typical of South Indian versions. Of course, Kesari is what halwa is, throughout South India.

What's special about this Mango Halwa

The origin of this particular Mango Halwa lies in my mother's recipe book, which was eventually passed on to me. Like most Indian women, she is also not a fan of using measuring cups or cups to measure ingredients in her recipes. So she gave me the approximate measurements and I quantitatively deduced the measurements for this recipe.

Another thing about the Mango Halwa recipe that I have shared in this post is how you can actually add flavors or not at all. So, as I used walnuts, saffron and a little cardamom for that extra kick, you can choose not to add any. I mean, if you're a mango fanatic, you might just enjoy the halwa in all its mango supremacy, without any additional flavourings.

Or you can select the aromas and add just one or two, depending on how your palate likes it. I also love the burst of energy that the fresh pomegranate pearls, added as a garnish towards the end, give this Mango Halwa. You also have the option to skip it. I also think a few sprigs of fresh mint will go great with the halwa, adding to both the look and taste.

All in all, make the most of the mango season by preparing this Mango Halwa as often as you can. It is a truly special dish, and I say this not only because it is a recipe very dear to me, but also because it is very simple, not too complicated and represents an excellent fruity variation to your rich Indian desserts. For more similar recipes you can check this collection of Mango recipes.

Expert advice

  1. Choose the mango variety: I have an affinity with Alfonso. So, this is what I always use for this halwa recipe too. But you can use any other ripe, sweet, non-fibrous mango variety.
  2. Using canned mango puree: Of course, this halwa recipe can also be prepared using canned or ready-made mango puree or pulp.
  3. Sweetener adjustment: If you use extremely sweet mangoes, I would prefer to use less sugar. However, depending on the sweetness you prefer in your desserts, you can add less or more sugar in the recipe.
  4. Adding dried fruit: My choice of nuts and dried fruits include cashews, raisins and charoli (chironji) for this halwa. I fried them because they enhance the flavors. But you can also add them without frying them. But make sure you use dried fruit that has reached its expiration date and is not rancid or bitter.
  5. Scalability: This Mango Halwa recipe can easily be scaled up to make larger portions.

More Halwa recipes to try!

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Be sure to rate the recipe in the recipe card or leave a comment below if you've made it. For more vegetarian inspiration, sign up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest OR Twitter.

mango halwa recipe, mango sheera recipemango halwa recipe, mango sheera recipe

Mango Halwa

Mango Halwa is a delicious homemade pudding, sweet and soft, simple and featuring this seasonal fruit in all its splendor. It is quite addictive and is made with rava/suji (semolina), ghee, sugar, milk, nuts, flavorings and of course mango.

Preparation time 15 minutes

Time to cook 15 minutes

Total time 30 minutes

Prevent the screen from going dark while you prepare the recipe

  • Powder the cardamom pods in a mortar and discard the peels.

  • Heat ghee or oil in a heavy bottomed pan or kadai. Keep the heat at medium-low or medium.

  • Add sooji or rava and roast frequently until they change color and get delicious aroma.

  • Add the nuts and raisins and continue to brown for a few minutes.

  • Heat 1.5 cups of water separately in a pan on the stovetop.

  • Gently add the hot water to the rava and nut mixture. Mix and mix very well.

  • Add milk and sugar. Continue to stir and stir. The milk can be at room temperature or warm.

  • The semolina granules absorb both water and milk and will swell.

  • You must stir continuously so that the mixture does not stick to the bottom of the pan.

  • After 1 or 2 minutes add the mango pulp.

  • Mix and mix well again and make sure the mango pulp is well blended.

  • Add the cardamom powder and saffron.

  • Continue stirring until the liquids and moisture are reduced.

  • Cover with a lid and cook the mango halwa for another 1 to 2 minutes until you see that all the liquids have been absorbed and the halwa looks slightly shiny or shiny with the ghee released from it.

  • Garnish Mango Malwa with extra cashews or pomegranate arils.

  • Serve Mango halwa hot, warm or even cold.

  • Use finely textured rava or sooji. It gives better texture and consistency.
  • Feel free to use any pulpy, fleshy mango variety instead of the Alphonso mango.
  • The color of the halwa will vary depending on the type of mango used.
  • The sugar can be adjusted according to the sweetness of the mangoes and your taste preferences.

Nutritional values

Mango Halwa

Quantity per serving

Calories 311 Calories from fat 99

% Daily Value*

Fat 11 g17%

Saturated fat 6g38%

Polyunsaturated fats 1g

Monounsaturated fats 4g

Cholesterol 24 mg8%

Sodium 56 mg2%

Potassium 219 mg6%

Carbohydrates 49g16%

3g fiber13%

Sugar 25 g28%

Protein 6g12%

Vitamin A 440 IU9%

Vitamin B1 (thiamine) 0.3 mg20%

Vitamin B2 (riboflavin) 0.3 mg18%

Vitamin B3 (niacin) 4 mg20%

Vitamin B6 0.2 mg10%

Vitamin B12 0.2 µg3%

C vitamin 13mg16%

Vitamin D 0.4 µg3%

Vitamin E 0.4 mg3%

Vitamin K 2μg2%

Soccer 269 ​​mg27%

Vitamin B9 (folate) 52 µg13%

Iron 10 mg56%

Magnesium 33 mg8%

Phosphorus 139 mg14%

Zinc 1 mg7%

*Percent Daily Values ​​are based on a 2000 calorie diet.

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This Mango Halwa recipe from the blog archives was first published in May 2013. It was updated and republished in May 2024.

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